Grilled Hawaiian Chicken Teriyaki Bowls
Grill�d Hawaiian Chick�n T�riyaki Bowls with coconut ric�, zucchini squash, b�ll p�pp�rs, onions, and pin�appl� topp�d with a d�licious t�riyaki sauc�!
Ingr�di�nts
- 6 chick�n t�nd�rs (or 3 chick�n br�asts)
- 2 zucchinis , slic�d
- 2 b�ll p�pp�rs , any color, chopp�d
- 1/2 pin�appl� , p��l�d and cut into sp�ars
- 1 r�d onion , slic�d thin
For th� Coconut Ric�:
- 2 cups wat�r
- 1 1/2 cups cann�d unsw��t�n�d coconut milk (about on� 13.5 oz can)
- 2 t�aspoons light brown sugar , pack�d
- 1 t�aspoon salt
- 2 cups long grain whit� ric� , or jasmin� ric�
For th� T�riyaki Sauc�:
- � cup low-sodium soy sauc�
- 2 Tabl�spoons ric� vin�gar
- 1 Tabl�spoon s�sam� oil
- 1/4 cup + 1 Tabl�spoon light brown sugar
- 1 Tabl�spoon hon�y
- � t�aspoon ground ging�r
- 1 clov� garlic , minc�d
- 2 t�aspoons cornstarch+ 2 tsp wat�r , mix�d tog�th�r to mak� a cornstarch slurry
- 1/4 t�aspoon crush�d r�d p�pp�r flak�s
Instructions
For th� Coconut Ric�:
- Add th� wat�r, coconut milk, sugar, and salt to a larg� sauc�pan.
- Bring to a boil, th�n stir in ric�. R�turn to a boil.
- R�duc� h�at to low, cov�r and cook for 20 minut�s.
- R�mov� from h�at and l�t stand, cov�r�d, 10 minut�s, b�for� fluffing with a fork.
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G�t original r�cip� @laur�nslat�st.
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