Chicken Spicy Hawaiian Teriyaki Rice Bowl - cooking recipe

Ingredients

1 tablespoon vegetable oil
4 carrots, peeled and grated
3 celery ribs, sliced
1 zucchini, chopped into small cubes
1 1/2 cups chopped broccoli florets
3 -4 chicken breasts, grilled and cut into small cubes (can sub grilled shrimp)
1 recipe rumbi rice (recipe below)
1 recipe spicy hawaiian teriyaki sauce (recipe below)
Recipe for Rumbi Rice
2 cups basmati rice
2 1/2 cups water
1 (14 ounce) can coconut milk (about 1 1/2 cups)
1/2 tablespoon sugar
1 (16 ounce) can red beans, drained and rinsed (black beans would be a good sub)
Spicy Hawaiian Teriyaki Sauce
1 1/2 cups about 1 bottle good quality thick teriyaki sauce (Mr.Yoshida's brand recommended)
2 teaspoons soy sauce
3 -4 teaspoons asian garlic sauce (Sriracha)
1 1/2 teaspoons ground ginger
1 pinch salt
1 large pinch brown sugar
2 tablespoons cornstarch
4 tablespoons cold water

Preparation

In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
To make the rice: Combine the water, coconut milk, and sugar in a large 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. Fluff with a fork before serving.
To make the Spicy Hawaiian Teriyaki Sauce: Combine the bottled teriyaki sauce, soy sauce, Sriracha, ginger, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add as needed for thickening (you may not need all of it.) It should be slightly syrupy; allow to simmer and thicken, about a minute. Serve warm over your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it.).