Spicy Hawaiian Teriyaki Chicken Rice Bowl (Rumbi Copycat)

INGREDIENTS

2 1/2 cups

water

1 14 ounce can

coconut milk (about 1 1/2 cups; I used light coconut milk)

1/2 tbsp

sugar

2 cups

long grain white rice

1 15 ounce can

red beans, drained and rinsed

3/4 cup

Mr. Yoshida's teriyaki sauce

1 tsp

soy sauce

2 tsp

chili garlic sauce (in the Asian section of the grocery store)

1 tsp

fresh ginger

salt

1 tbsp

brown sugar

1 tbsp

cornstarch, if needed

1 tbsp

COLD water, if needed

chicken breasts (about 2 cups, cubed)

Salt & Pepper

1 tbsp

canola oil

carrots, peeled and grated (approximately 1 1/2 cups)

celery stalks, washed and sliced (approximately 1 1/2 cups)

zucchini, chopped into small cubes (approximately 1 1/2 cups)

1 1/2 cups

chopped broccoli florets, approximately 1/2-3/4 large head of broccoli