Chicken Teriyaki Bowls

🥘 Ingredients

• bell pepper
  1 piece
• black pepper
  1 tsp
• butter
  1 tbsp
• chicken breast strips
  12 oz
• ginger
  1 in
• jasmine rice
  ½ cup
• peanuts
  2 tbsp
• salt
  1 tsp
• scallions
  2 stalks
• sriracha
  1 tbsp
• sugar
  1 tsp
• teriyaki sauce
  3 tbsp
• vegetable oil
  2 tbsp
• water
  1¼ cup
• yellow onion
  1 medium

🍳 Cookware

• small pot
• large pan
• small bowl
• medium bowl

1. 

   1

   ginger yellow onion bell pepper scallions chicken breast strips jasmine rice peanuts teriyaki sauce sriracha sugar vegetable oil butter water salt black pepper

   ginger: 1 in, yellow onion: 1 medium, bell pepper: 1 piece, scallions: 2 stalks, chicken breast strips: 12 oz, jasmine rice: ½ cup, peanuts: 2 tbsp, teriyaki sauce: 3 tbsp, sriracha: 1 tbsp, sugar: 1 tsp, vegetable oil: 2 tbsp, butter: 1 tbsp, water: 1¼ cup, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Wash and dry all produce. Peel and mince or grate ginger. Halve, peel, and thinly slice onion. Core, deseed, and thinly slice bell pepper. Trim scallions, then cut crosswise into 1½-inch pieces. Pat chicken dry with paper towels.
3. 

   3

   Melt butter in a small pot over medium-high heat. Add half the ginger. Cook, stirring, until fragrant, ⏱️ 30 seconds to ⏱️ 1 minute . Add water and a pinch of salt; bring to a boil. Once boiling, stir in jasmine rice, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.
4. 

   4

   Meanwhile, add peanuts to a large pan over medium-high heat. Cook, stirring often, until toasted, ⏱️ 2 minutes to ⏱️ 4 minutes . Season with salt, black pepper, and ½ tsp sugar. Cook, stirring, until coated, ⏱️ 30 seconds to ⏱️ 1 minute . Turn off heat; transfer to a small bowl . Wipe out pan.
5. 

   5

   Heat a large drizzle of vegetable oil in pan used for peanuts over medium-high heat. Add onion and cook, stirring, until slightly softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Add bell pepper and cook, stirring, until softened, ⏱️ 2 minutes to ⏱️ 3 minutes more. Season with salt and black pepper. Transfer to a medium bowl .
6. 

   6

   Heat a drizzle of vegetable oil in same pan over medium-high heat. Add chicken breast strips; season with salt and black pepper. Cook, stirring occasionally, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . Return veggies to pan, stirring to combine. Add scallions and remaining ginger; cook ⏱️ 30 seconds to ⏱️ 1 minute . Reduce heat to medium low and stir in teriyaki sauce. Cook until thickened, ⏱️ 2 minutes to ⏱️ 3 minutes .
7. 7

   Fluff rice with a fork; season with salt and black pepper and divide between plates. Top with stir-fry. Sprinkle with peanuts. Drizzle with sriracha to taste.