Hawaiian Teriyaki Stir Fry



2 cups brown rice
1 (14 oz) can coconut milk
1 Tbsp. raw honey
¼ cup Braggs Liquid Aminos
1 Tbsp. molasses
2 Tbsp. rice vinegar
1 Tbsp. unsweetened peanut butter
2 tsp. raw apple cider vinegar
½ tsp. sesame oil
¼ red pepper flakes
¼ sea salt
1 Tbsp. coconut oil
3 cloves garlic, minced
1 Tbsp. 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 Hawaiian 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 Hawaiian 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.