Hawaiian Teriyaki Chicken with Coconut Rice

Name: Hawaiian Teriyaki Chicken with Coconut Rice
Yield: Serves 4 servings
Ingredients: 2 cups jasmine rice or Japanese short-grain rice (about 380 grams); 2 1/2 cups canned coconut milk (about 600 ml); 2 cups water (about 480 ml); 1 teaspoon salt; 2 teaspoons brown sugar; 2 zucchini, sliced into rounds; 2 bell peppers, any color, cut into bite-sized pieces; 1/2 red onion, sliced; 8 spears fresh pineapple, cut into sticks; as needed Coconut oil for sautéing,; 12 chicken tenders; 1 tablespoon oil for sautéing; 1/2 cup soy sauce (about 120 ml); 1 tablespoon sesame oil; 3/4 teaspoon grated ginger; 1 clove garlic, grated; 1/4 teaspoon red pepper flakes; 1/4 cup plus 1 tablespoon brown sugar (about 60 grams); 2 tablespoons rice vinegar

ivanka @cook_40069998

With its colorful appearance and beloved teriyaki flavor, Hawaiian Teriyaki Chicken with Coconut Rice is a favorite around the world.
About this recipe:
You can enjoy the teriyaki sauce with easy, colorful vegetables. It's a slightly American-style teriyaki dish. My family loves it, so I make it often. The coconut rice pairs perfectly.

ivanka @cook_40069998

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Ingredients

Serves 4 servings

Coconut Rice
2 cupsjasmine rice or Japanese short-grain rice (about 380 grams)
2 1/2 cupscanned coconut milk (about 600 ml)
2 cupswater (about 480 ml)
1 teaspoonsalt
2 teaspoonsbrown sugar
Grilled Vegetables
2zucchini, sliced into rounds
2bell peppers, any color, cut into bite-sized pieces
1/2red onion, sliced
8spears fresh pineapple, cut into sticks
as neededCoconut oil for sautéing,
Chicken
12chicken tenders
1 tablespoonoil for sautéing
Teriyaki Sauce
1/2 cupsoy sauce (about 120 ml)
1 tablespoonsesame oil
3/4 teaspoongrated ginger
1 clovegarlic, grated
1/4 teaspoonred pepper flakes
1/4 cupplus 1 tablespoon brown sugar (about 60 grams)
2 tablespoonsrice vinegar

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Steps

1

For the sauce: Add all the ingredients to a small saucepan. Stir constantly over low heat until the sauce thickens. (Add the juices from cooking the chicken in step 2 as well.)
2

Mix a little teriyaki sauce with the chicken tenders. Heat 1 tablespoon oil in a pan and sear the chicken on the surface. Then bake in a 400°F (200°C) oven until fully cooked, about 5 minutes.
3

You can sauté the vegetables and pineapple in oil, or, as I prefer, roast them in a 400°F (200°C) oven until cooked through.
4

For the coconut rice: Add coconut milk, water, salt, and sugar to a small saucepan and bring to a boil. Add the rice, stir, cover, and cook on low heat for 20 minutes.
5

Let the rice rest for 10 minutes. Fluff gently before serving.
6

When serving, drizzle with teriyaki sauce.
7

If using a rice cooker for the coconut rice: Use the umami or similar setting and cook a bit longer than usual. Use equal parts rice and coconut liquid.