Hawaiian Teriyaki Stir Fry
Scale
Ingredients
2 Cup Brown Rice
1 (14 Oz) Can Coconut Milk
Water
1 Tablespoon Raw Honey
1/4 Cup Braggs Liquid Aminos
1 Tablespoon Molasses
2 Tablespoon Rice Vinegar
1 Tablespoon Unsweetened Peanut Butter
2 Teaspoon Raw Apple Cider Vinegar
1/2 Teaspoon Sesame Oil
1/4 Teaspoon Red Pepper Flakes
1/4 Teaspoon Sea Salt
1 Tablespoon Coconut Oil
3 Cloves Garlic (minced)
1 Tablespoon Fresh Ginger (minced)
2 Chicken Breasts, Cubed (optional)
2 Carrots, Julienne
2 Celery Stalks, Diced
1 Cup Broccoli Florets
1 Zucchini, Julienne
1 Can Black Beans
Instructions
- Rinse and drain rice. Warm a heavy skillet over high heat. Place rice in the skillet and stir constantly as kernels gently toast. About 5 minutes. (They may start to pop a little like popcorn)
- Measure coconut milk and water to equal 4 1/2 cups of total liquid. In a medium sauce pan over high heat add the liquid and toasted rice. Bring to a boil. Cover, let simmer for 30 minutes. Remove from heat and allow to steam in the covered pan for 15-20 more minutes. Remove lid, make sure all liquid is absorbed and fluff with a fork.
- While rice is cooking prepare Teriyaki sauce. In a bowl whisk together the honey, Liquid Aminos, molasses, rice vinegar, peanut butter, apple cider vinegar, sesame oil, red pepper flakes and salt.
- In a frying pan over medium heat melt the coconut oil. Saute the garlic and ginger for 2 minutes. If using chicken add it into the pan and cook until browned.
- Stir in the carrots, celery and broccoli and cook until they are brightly colored, about 5 minutes. Stir in the zucchini and cook for 2 more minutes.
- Rinse and drain the black beans and stir them into the cooked rice.
- Toss the Teriyaki sauce and veggie mixture into the rice or you can dish rice into 4-6 bowls, top with chicken veggie mixture with sauce on the side.
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