Easy Chicken Teriyaki Stir Fry 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 a tantalizing teriyaki glaze, while peanuts are transformed into the perfect crunchy topping. Everything comes together over a bed of steamy white rice infused with warm, sizzly ginger.

The result is a symphony of flavors and textures that are so delicious, you might just lick the plate. Ready in about 40 minutes, this chicken teriyaki stir fry bowl is a weeknight winner that brings the taste of your favorite Asian restaurant right to your kitchen.

Log in to save recipes and build weekly shopping lists.

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

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

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water amount according to the package instructions for brown rice.

Can I substitute the chicken with another protein?

Absolutely! Thinly sliced beef, pork or tofu would work well. Adjust cooking times as needed.

How do I store leftovers?

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