Tuesday, October 9, 2012

Chicken Rice Bowl

We made this super yummy dish at a Relief Society evening where we had a "Chopped" competition. This rice bowl took first place! It is so good! There are several ingredients in the sauce that are tricky to find so I took a picture of everything so you could see what the bottles look like:

 I found the Mr. Yoshida's sauce in the BBQ sauce/ketchup section. The chili garlic sauce is by the same company that makes Sriracha sauce, if you are familiar with that. I found it in the Asian section of my grocery store. I bought minced garlic by accident. It is really suppose to be minced ginger. I found this in the produce section. Don't skip the ginger. After making it without last night, it makes a big difference. Canned coconut milk can also be found in the Asian section. OK, here we go:

Chicken Rice Bowl

2 cups chicken, grilled and cubed (I have made it with pork, and this was also good)
1 1/2 cups broccoli florets.
1 zucchini, cubes
3 celery stalks, washed and sliced
4 carrots, peeled, then chopped or grated
1 Tbs. vegetable or olive oil
Coconut Rice (recipe follows)
Spicy Hawaiian Teriyaki Sauce (recipe follows)

Heat oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (you can really add any vegetables you want). Saute only until veggies are crisp tender. Add in chicken. Serve over rice, with the teriyaki sauce on the side. About 3 Tbs. per bowl, it has quite a kick.

Coconut Rice and Red Beans

2 c. long grain white rice
2 1/2 c. water
1 14-oz. can coconut mild (about 1 1/2 cups)
1/2 Tbs. 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 in 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 18-20 minutes until most moisture is gone and rice is done.

Spicy Hawaiian Teriyaki Sauce

3/4 cup Mr. Yoshida's teriyaki sauce
1 tsp. soy sauce
2 tsp. chili garlic sauce
1 tsp. mince ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine teriyaki sauce, soy sauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce heat to a simmer. Combine cornstarch and cold water and then slowly add to sauce for thickening. Allow to simmer for a minute. Cool to room temperature and serve over your rice bowl. If you find that the sauce is too thick as it cools, add a little more teriyaki sauce or water. Enjoy!

 Here is my super kitchen helper. She did a great job making the rice and stir-frying the veggies.