Easy Chicken Teriyaki Stir-Fry with Peanuts and Sriracha

Forget takeout-this chicken teriyaki stir-fry is faster, fresher and just as satisfying. Tender strips of chicken are cooked with bell pepper and onion in a sweet-savory teriyaki sauce, then finished with a sprinkle of toasted peanuts and a kick of sriracha. Served over fluffy jasmine rice infused with ginger, every bite is a symphony of flavors and textures.

This recipe comes together in about 40 minutes, making it perfect for a weeknight dinner that feels special. The peanuts add a delightful crunch, while the sriracha lets you control the heat. Whether you’re cooking for one or feeding the family, this dish is sure to become a regular in your rotation.

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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

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. Halve, deseed and thinly slice the bell pepper. Trim the scallions, then cut crosswise into 1½-inch pieces. Pat the chicken dry with paper towels.
2. Melt 1 tablespoon butter in a small, lidded pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds to 1 minute. Add 1¼ cups water and a pinch of salt; bring to a boil. Once boiling, stir in the rice. Reduce heat to a simmer, cover and cook until tender, 15-18 minutes. Keep covered off 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 sugar. Cook, stirring, until coated, 30 seconds to 1 minute. Turn off heat; transfer 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 to a medium bowl.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Return the vegetables to the pan, stirring to combine. Add the scallions and remaining ginger; cook 30 seconds to 1 minute. Reduce heat to medium-low. Stir in the teriyaki sauce. Cook until thickened, 2-3 minutes.
6. Fluff the rice with a fork; season with salt and pepper and divide between plates. Top with the stir-fry. Sprinkle with the peanuts. Drizzle with sriracha to taste.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with thinly sliced beef, pork or tofu. Adjust cooking time as needed.

Is there a substitute for teriyaki sauce?

You can make a quick teriyaki by mixing equal parts soy sauce and mirin, plus a little sugar. Or use store-bought stir-fry sauce.

Can I make this dish gluten-free?

Use gluten-free tamari or coconut aminos in place of teriyaki sauce and ensure your sriracha is gluten-free. Serve with rice.