Copycat Rumbi’s Hawaiian Teriyaki Chicken Bowl

This homemade copycat Rumbi hawaiian teriyaki chicken bowl is amazing. This tastes just like the chicken bowl from rumbi and now you can make this favorite dish at home. This delicious bowl is full of fresh vegetables, coconut rice, chicken, all topped with a sweet hawaiian teriyaki sauce. Even if you have never been to Rumbi before you will love this combination of flavors.

 

Coconut Rice

Ingredients

  • 2 cup long grain white rice
  • 2 cup water
  • 3/4 can coconut milk
  • 1/2 TBS sugar

Directions

  1. Put all ingredients in a rice cooker. *
  2. Stir.
  3. Cook until timer goes off.
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*If you don’t have a rice cooker combine water, milk, sugar and rice in a sauce pan over medium heat. Bring to a boil. Cover, reduce heat and simmer for about 18-20 minutes.

 

Hawaiian Teriyaki Sauce

Ingredients

  • 3/4 cup Yoshida’s sauce
  • 1 tsp. soy sauce
  • 2 tsp. chili garlic sauce
  • 1 tsp. ginger
  • 1/4 tsp salt
  • 1/2 TBS pinch of brown sugar
  • 1 TBS cornstarch
  • 2 TBS water

Directions

  1. Combine yoshidas, soy sauce, chili garli sauce, ginger, salt, and brown sugar in a small sauce pan.
  2. Bring to a boil over medium heat.
  3. Meanwhile combine cornstarch and water.
  4. Reduce sauce to a simmer.
  5. Add cornstarch water to sauce slowly, to thicken.
  6. Simmer for a couple of minutes.
  7. Set aside.
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Copycat Rumbi’s Hawaiian Teriyaki Chicken Bowl

Ingredients

  • 1 TBS vegetable oil
  • 3/4 cup grated carrots
  • 3 celery stalks, washed and sliced
  • 1 zucchini, chopped into small cubes
  • 1 cup chopped broccoli florets
  • 2 chicken breasts

Directions

  1. Cut each chicken breast in half (so that it will cook faster)
  2. Spice chicken breasts slightly with garlic powder, salt, pepper, and onion salt.
  3. Grill chicken breasts till thoroughly cooked
  4. Meanwhile put vegetable oil and vegetables in a large pan over medium heat.
  5. Saute for about 6-7 minutes (or less if you like your vegetables crispy)
  6. When chicken is done cooking, cut chicken breasts into small cubed pieces.
  7. Top coconut rice with vegetable and chicken.
  8. Drizzle with hawaiian teriyaki sauce.
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I really liked the slight sweetness of the rice against the salty sweet of the sauce. I will warn you that it was a little spicy, I didn’t mind too much, but Nate would have liked it a little less spicy, so I might cut the amount of the chili garlic sauce next time. But I will definitely be making this again. Yum Yum Yum. I’m hungry now, and I can’t wait to eat the leftovers.

5 Comments

  1. Looks really, really good. I can't keep up with you. We had your sweet onion chicken sandwiches for lunch today.

  2. AIMEE! Thanks for your post on my blog! And for letting me know that you have a blog, also! This recipe definitely looks like something that I need to make for the students! Looks AMAZING!

  3. This looks amazing! Add this to one of my meal plans soon. Love the utensil site design. Cute!

  4. Oh my!! I made this for dinner tonight! My whole family LOVED it! Thank you!!
    One question– where do you buy Yoshidas sauce?

    1. Thanks for telling me. I buy it from Costco, what did you use instead? I think other grocery stores might have it too though!

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