Rumbi Island Grill Chicken Teriyaki Rice Bowl
Brown rice cooked according to directions. (This is the part that will take the longest. Brown rice cooks approx. 40 min compared to regular rice. If you want Rumbi Rice just cook white rice with 1 can of unsweetened coconut milk, some sugar, and chicken broth in place of water. Add black beans and Wa-laa!)
1/2 chicken bosom for each person
carrot shreds (I buy the pre-shredded kind)
In a large saute pan pour a little drizzle of Olive Oil and the secret ingredient is a tablespoon or two of Sesame Oil. That's it. Dump all your veggies in and add a little salt and pepper and of course I added a little sugar and stir fry until veggies are a bit tender. Not mushy, but still firm. I marinated my chicken for a few hours in some Yoshida's Teriyaki Sauce and then grilled them. Cool slightly and then cut into strips. We served the rice bowls buffet style and the kids took as much as they wanted. We had 7 people that night and 4 chicken breasts was plenty. There was leftover chicken. Everyone can drizzle a little more Yoshida's sauce over their rice to their liking. It was lovely!