Spicy Ginger Teriyaki Chicken Stir Fry with Peanuts

Forget takeout and whip up this irresistible chicken teriyaki stir fry in your own kitchen. Tender chicken strips, colorful bell pepper and onion are coated in a glossy teriyaki sauce, then topped with crunchy peanuts and a drizzle of sriracha for a spicy finish. Served over fluffy jasmine rice infused with fresh ginger, this dish delivers a symphony of flavors and textures that will have you coming back for more.

This recipe is all about simplicity and bold taste. With just a handful of ingredients and one pan, you can create a satisfying meal that’s perfect for busy weeknights. The combination of sweet teriyaki, zesty ginger and heat from sriracha makes every bite exciting. Plus, the toasted peanuts add a delightful crunch that takes this dish to the next level.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

4 ounce 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 yellow onion. Halve, deseed and thinly slice the bell pepper. Trim the scallions and cut them into 1½-inch pieces. Pat the chicken breast strips dry with paper towels.
2. Melt 1 tablespoon butter in a small, lidded pot over medium-high heat. Add half the minced ginger and cook until fragrant, about 1 minute. Add ¾ cup water and a pinch of salt; bring to a boil. Stir in the jasmine rice, reduce heat to a simmer, cover and cook until tender, about 15 minutes. Turn off heat and keep covered until ready to serve.
3. Meanwhile, place the peanuts in 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, for 1 minute more. Transfer the peanuts to a small bowl. Wipe out the pan.
4. Heat a large drizzle of vegetable oil in the same pan over medium-high heat. Add the sliced 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 pan over medium-high heat. Add the chicken strips and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 5-7 minutes. Return the cooked vegetables to the pan and stir to combine. Add the scallions and remaining ginger; cook for 1 minute. Reduce heat to medium-low and stir in the teriyaki sauce. Cook until the sauce thickens, 2-3 minutes.
6. Fluff the cooked rice with a fork. Season with salt and pepper to taste. Divide the rice between plates. Top with the chicken stir-fry. Sprinkle with the toasted peanuts and drizzle with sriracha to your liking.

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 use a mix of soy sauce, honey or brown sugar and a splash of rice vinegar as a quick substitute.

How do I store leftovers?

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