Hawaiian Teriyaki Stir Fry

August 31, 2017

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Scale

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

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.