Teriyaki Chicken Stir-Fry with Ginger Rice and Crunchy Peanuts

Forget takeout-this sweet-and-savory teriyaki chicken stir-fry is ready in just 40 minutes. Tender chicken strips, bell pepper and onion are coated in a rich teriyaki glaze, then topped with crunchy toasted peanuts for texture. Served over fluffy jasmine rice infused with fresh ginger, every bite is a symphony of flavors.

This one-pan meal is perfect for busy weeknights when you crave something satisfying but don’t want to spend hours in the kitchen. The combination of savory teriyaki, spicy sriracha and crunchy peanuts will have everyone asking for seconds.

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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 onion. Halve, deseed and thinly slice the bell pepper. Trim the scallions and cut into 1½-inch pieces. Pat the chicken dry with paper towels.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, about 1 minute. Add ¾ cup water and a pinch of salt; bring to a boil. Stir in the rice, cover, reduce heat to low and simmer until tender, 15-18 minutes. Remove from heat and keep covered.
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, until coated, 1 minute more. Transfer to a small bowl. Wipe out the pan.
4. Heat a 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 another drizzle of oil in the pan over medium-high heat. Add the chicken, season with salt and pepper and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Return the cooked vegetables to the pan. Add the scallions and remaining ginger; cook 1 minute. Reduce heat to medium-low and stir in the teriyaki sauce. Cook until thickened, 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 and sprinkle with the toasted peanuts. Drizzle with sriracha to taste.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with beef strips, shrimp or tofu. 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. The recipe as written contains soy sauce in the teriyaki, which typically has wheat.

How do I store leftovers?

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