Easy Chicken Teriyaki Bowls with Peanuts and Sriracha

Forget takeout: the path to sweet-and-savory dinner bliss is as simple as breaking out a fry pan. In this recipe, chicken, bell pepper and onion are coated in tantalizing teriyaki sauce, while peanuts are transformed into the perfect crunchy topping. Everything comes together over a bed of steamy white rice mixed with warm, sizzly ginger.

The result is a symphony of flavors and textures that are so delicious, you might just lick the plate. This easy chicken teriyaki bowl is a quick and satisfying meal that brings the taste of your favorite Asian restaurant right to your kitchen.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate ginger. Halve, peel and thinly slice onion. Halve, core and thinly slice bell pepper into strips. Trim scallions; cut crosswise into 1½-inch pieces. Pat chicken dry with paper towels.
2. Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger. Cook, stirring, until fragrant, 30-60 seconds. Add 1¼ cups water and a pinch of salt; bring to a boil. Once boiling, stir in rice, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, add peanuts to a large, dry pan over medium-high heat. Cook, stirring often, until toasted, 2-4 minutes. Season with salt, pepper and ½ tsp sugar. Cook, stirring, until coated, 30-60 seconds. Turn off heat; transfer to a small bowl. Wipe out pan.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add onion and cook, stirring, until slightly softened, 2-3 minutes. Add bell pepper and cook, stirring, until softened, 2-3 minutes more. Season with salt and pepper. Transfer to a medium bowl.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Return veggies to pan, stirring to combine. Add scallions and remaining ginger; cook 30-60 seconds. Reduce heat to medium low and stir in teriyaki sauce. Cook until thickened, 2-3 minutes.
6. Fluff rice with a fork; season with salt and pepper and divide between plates. Top with stir-fry. Sprinkle with peanuts. Drizzle with sriracha to taste.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with tofu, shrimp or beef. Adjust cooking time accordingly.

Can I make this dish gluten-free?

Use a gluten-free teriyaki sauce and ensure all other ingredients are gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.