Easy Chicken Teriyaki Bowls with Ginger Rice and Crunchy Peanuts

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 results? A symphony of flavors and textures that are so delicious, you might just lick the plate. Ready in about 40 minutes, this bowl is a satisfying and healthier alternative to your favorite takeout joint.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 tablespoon Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. While the rice cooks, peel and finely grate the ginger.
2. When the rice is done, stir in the grated ginger and set aside, covered.
3. Thinly slice the onion and bell pepper. Chop the scallions, separating white and green parts. Roughly chop the peanuts.
4. Heat a large skillet or wok over medium-high heat with a drizzle of oil. Add the chicken breast and cook, stirring, until browned and cooked through, about 5-7 minutes. Remove and set aside.
5. In the same skillet, add a little more oil if needed. Cook the onion and bell pepper until softened, about 3-4 minutes.
6. Return the chicken to the skillet. Add the teriyaki sauce and sriracha (adjust to taste). Stir well to coat everything evenly. Cook for 1-2 minutes until the sauce thickens slightly.
7. Divide the ginger rice among bowls. Top with the chicken and vegetable mixture. Garnish with chopped peanuts and scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, you can substitute brown rice. Adjust the cooking time and liquid according to the package instructions.

How do I store leftovers?

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

Is this recipe gluten-free?

It depends on the teriyaki sauce. Use a gluten-free teriyaki sauce to make the dish gluten-free.