Hawaiian Teriyaki Stir Fry

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Hawaiian Teriyaki Stir Fry

  • Author: Tammie Duggar



2 Cup Brown Rice

1 (14 Oz) Can Coconut Milk


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


  • 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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