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Spicy Hawaiian Teriyaki Chicken Rice Bowl (Rumbi Copycat)

Servings 6 to 8 Servings


Rumbi Rice:

  • 2 1/2 cups water
  • 1 (14oz) can coconut milk (about 1 1/2 cups; I used light coconut milk)
  • 1/2 Tbsp sugar
  • 2 cups long grain white rice
  • 1 (15oz) can red beans, drained and rinsed

Spicy Hawaiian Teriyaki Sauce:

  • 3/4 cups Mr. Yoshida's teriyaki sauce
  • 1 tsp soy sauce
  • 2 tsp chili garlic sauce (in the Asian section of the grocery store)
  • 1 tsp fresh ginger
  • pinch of salt
  • 1 Tbsp of brown sugar
  • 1 Tbsp cornstarch, if needed
  • 1 Tbsp COLD water, if needed

Vegetables and Chicken:

  • 2 chicken breasts (about 2 cups, cubed)
  • Salt & Pepper
  • 1 Tbsp canola oil
  • 4 carrots, peeled and grated (approximately 1 1/2 cups)
  • 3 celery stalks, washed and sliced (approximately 1 1/2 cups)
  • 1 zucchini, chopped into small cubes (approximately 1 1/2 cups)
  • 1 1/2 cups chopped broccoli florets, approximately 1/2-3/4 large head of broccoli


  • FOR THE RICE: 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.]
  • FOR THE TERIYAKI SAUCE: Combine teriyaki sauce, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. If needed for thickening, combine cornstarch and water and SLOWLY add to sauce. You want it to be slightly thicker than the jarred teriyaki sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it. I actually could have gone without thickening mine. Just heating it up would have been perfect.)
  • FOR THE VEGETABLES & CHICKEN: Season chicken with salt & pepper & grill for 4 minutes on each side, or until cooked through. Allow chicken to rest before cutting into cubes; you can let the chicken rest while you cook the vegetables (it will help keep the juices inside.) Heat canola oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (about equal amounts.) Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp per bowl.)


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