This healthy Hawaiian dish can be made with your favorite veggies–even your kids will love it! The sauce is a tangy combination of sweet and spicy, while the coconut rice cooly compliments the teriyaki flavors! Use this coupon to save on soy sauce: $0.55/1 – Kikkoman Product – (


Rumbi Rice:
2 cups long grain white rice – $1.24
2 1/2 cups water
1 (13.5 oz) can coconut milk $1.89
1/2 Tbsp sugar – $0.04
1 can red beans, drained and rinsed – $0.50

Hawaiian Teriyaki Sauce:
3/4 cup teriyaki sauce – $0.57
1 tsp soy sauce – $0.02
2 tsp chili garlic sauce (found in Asian aisle at grocery store) – $0.19
1 tsp fresh ginger, grated – $0.02
pinch of salt – $0.01
pinch of brown sugar $0.02
1 Tbsp cornstarch $0.05
2 Tbsp cold water

Chicken & Veggies:
1 Tbsp vegetable oil – $0.02
3 carrots, peeled and grated – $0.45
2 celery stalks, sliced – $0.24
1 zucchini, chopped into cubes – $0.70
1 1/2 cups chopped broccoli florets – $0.77
2 cups chicken, cooked and cubed – $2.60


1. For the coconut rice, combine water, sugar and coconut milk in a small saucepan. Stir in rice and beans. Bring to a boil and then cover. Reduce heat and simmer for 20 minutes until rice is tender.

2. While rice is cooking, combine teriyaki sauce, soy sauce, chili garlic sauce, ginger, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine water and cornstarch in a small bowl. Gradually mix into the sauce, stirring constantly until thickened. Turn heat off and set aside.

3. Heat vegetable oil in a large skillet over medium heat. Add carrots, celery, zucchini, broccoli, and cooked chicken to pan. Saute until vegetables are warmed—yet still crisp—for about 2 minutes.

4. Serve veggies and chicken over rice and top with sauce.

Serves: 6

Total Cost: $9.33

Island Fresh Hawaiian Teriyaki & Coconut Rice Bowl