March 9, 2012
Rumbi Chicken Teriyaki Rice Bowls
Recipe from my new cookbook "Goodies by the Goodey's"
1 Tbsp. vegetable oil
4 carrots peeled and grated
3 celery stalks washed and diced
1 zucchini washed and cubed
1 1/2 cups chopped broccoli florets
2 cups chicken grilled and cut into cubes
Heat vegetable oil in a large skillet over medium high heat. Add carrots, celery, zucchini, and broccoli. Saute vegetables until tender crisp-about 1-2 minutes. Serve over rice and top with chicken and the following sauce.
Spicy Hawaiin Teriyaki Sauce
3/4 c Mr. Yoshidas Teriyaki Sauce
1 tsp. soy sauce
2 tsp. chili sauce
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Yoshida's, soy sauce, chili sauce, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine corn starch and water and slowly add to sauce for thickening. Allow to simmer for about a minute. Cool and serve with rice bowls.