Tuesday, April 26, 2011
Hawaiian Teriyaki Bowl with Coconut Rice and Red Beans
I'm back! After a four month break (our apartment in Mexico had limited cooking supplies), I am so happy to have a kitchen to cook in!
This recipe is killer for a quick weeknight meal, especially if you have lots of vegetables in your fridge that need to be eaten! I found this yummy recipe on Fav Family recipes. I LOVE coconut rice, and I'm always looking for new recipes to try--this one was a HIT! The rice alone is delicious!
5 chicken tenders or 2-3 chicken breasts
Vegetables in your fridge (carrots, snap peas, broccoli, zucchini, celery etc.)
Coconut rice with red beans (recipe below)
Spicy Hawaiian Teriyaki Sauce (recipe below)
Season chicken with a little salt and pepper and grill chicken tenders in a skillet on medium heat. When the chicken tenders are almost cooked through, sprinkle a large spoonful of the spicy Hawaiian teriyaki sauce over them and continue cooking until no longer pink.
In a large skillet or wok, heat 1 tbs. olive oil. Add vegetables and saute on med/high heat for 2-3 minutes.
Serve: Put vegetables on top of the coconut rice, and top with grilled chicken. Drizzle sauce over everything.
Hawaiian Coconut Rice with Red Beans
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Spicy Hawaiian Teriyaki Sauce:
3/4 c. Teriyaki sauce (Yoshida's brand is the best but any will do!)
1 tsp. soy sauce
2 tsp. chili garlic sauce
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine teriyaki, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. If desired, add more Yoshida's to thicken it.