Chicken Teriyaki Rice Bowl (Rumbi Island Copycat)

Hello everyone! Long time no post. Sorry for my long absence. Although I have not been posting recipes that I have still been trying new ones. To start (with what I am sure will be a flurry of posts) is a copycat recipe from Rumbi Island Grill: Spicy Hawiian Teriyaki Chicken Rice Bowl! 

Ingredients

Rice: 

2 Cans chicken stock or chicken broth

2 cups water

3 cups plain uncooked white rice

Sauce: 

6/8 cup of soy sauce

3 TBS brown sugar. 

1/4 TSP Worcestershire sauce

1 TBS corn starch

1/2 TSP garlic powder. 

1 TSP hot sauce

1/2 cup water

Chicken and veggies:

2 large chicken breasts, diced. 

2 TBS vegetable or canola oil

1 stock of celery, diced

2-3 large carrots, Shredded.

3 medium stocks of broccoli with florets cut into bit sized pieces and the stocks diced. rougly 1 1/2 cups for each

In a medium sauce pot place the rice, water and chicken stock. Bring to a boil and simmer for 15 minutes stirring only once. Fluff with a fork when done. 

For the sauce in a small pot add and stir all the sauce ingredients. Simmer on a low heat till the desired thickness is achieved. (About the thickness of gravy, to your liking)

In a large hot skillet cook your diced chicken until done. Add all of the vegetables and toss. Cover and let cook for 2 minutes or until the vegetables are just a little tender. Stir if needed. 

Serve with the rice and drizzle with sauce. 

It is so easy and so fantastic. The recipe that this is inspired from called for 4 carrots but that was way to many carrots for me so I think I will use only 2-3 carrots next time I make it. The original can be found at Desert Now Dinner Later. Enjoy!