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Sauce poured on top of Chicken Rice Bowls.
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5 from 6 votes

Teriyaki Chicken Rice Bowl

This easy Teriyaki Chicken Rice Bowl recipe makes a delicious, fast and nutritious meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time13 minutes
Course: Dinner, Main Course
Cuisine: Island
Keyword: Copycat Recipe, Rice Bowl, Rumbi Rice Bowls
Servings: 6
Calories: 501kcal
Author: Erica Walker

Ingredients

  • 2 cups grilled chicken

Hawaiian Coconut Rice with Beans

  • 2 ½ cups water
  • ½ tablespoon sugar
  • 1 (14-ounce) can coconut milk
  • 1 (14-ounce) can red beans, drained and rinsed
  • 2 cups long-grain white rice

Hawaiian Teriyaki Sauce

  • ¾ cup Mr. Yoshida's Original Gourmet Sweet Teriyaki Marinade & Cooking Sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon salt
  • ¼ teaspoon brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1-2 teaspoons sriracha sauce (optional)

Stir-Fry Vegetables

Instructions

Hawaiian Coconut Rice and Beans

  • Rice Cooker: Combine all ingredients in a rice cooker. Gently stir so the beans and rice are mixed. Cover and cook. Fluff rice with a fork before serving.
    Rice cooker with fluffed up coconut rice with beans.
  • Stove Top: In a saucepan, combine water, sugar, and coconut milk. Stir in beans and rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer for 18-20 minutes, until rice is tender.
    Two bowls of coconut rice and red beans.

Hawaiian Teriyaki Sauce

  • Combine Yoshida's sauce, chili garlic sauce, soy sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil, then reduce heat to a simmer.
    Pan with sauce ingredients.
  • Mix cornstarch and water together in a small bowl.
    Bowl with water and corn starch slurry. Spoon on the side.
  • Slowly whisk the cornstarch mixture into the simmering sauce. This will thicken the sauce slightly more.
    Pan with teriyaki sauce and slurry for Chicken Rice Bowls.
  • For a spicier sauce, add 1-2 shakes of sriracha sauce. Simmer for about 1 minute, then let sit until ready to serve.
    Stirring teriyaki sauce in a pan for Chicken Rice Bowls.

Stir-Fry Vegetables

  • Heat vegetable oil in a large skillet over medium-high heat. Sauté carrots, celery, zucchini, and broccoli until crisp-tender, about 2 minutes.
    Skillet with stir fried vegetables.

Assembly

  • To serve, scoop rice and beans into the bottom of each bowl.
    Two bowls of coconut rice and red beans.
  • Add vegetables and chicken.
    Two rice bowls topped with cut grilled chicken.
  • Serve teriyaki sauce on the side, or evenly drizzle about 3 tablespoons over vegetables.
    Teriyaki sauce pouring on top of a Chicken Rice Bowl.

Video

Notes

Don't have time to grill? You can also use packaged grilled chicken, found in most grocery stores. Cut the chicken into cubes and saute in a skillet with a little oil until heated. 

Nutrition

Calories: 501kcal | Carbohydrates: 82g | Protein: 17g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 1751mg | Potassium: 792mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7116IU | Vitamin C: 30mg | Calcium: 87mg | Iron: 4mg