Chicken Teriyaki Bowls

🥘 Ingredients

• bell pepper (thinly sliced)
  2 unit
• butter
  2 tbsp
• chicken breast strips
  20 oz
• ginger (minced)
  2 thumb
• jasmine rice
  1.5 c
• peanuts
  2 oz
• scallions
  4 unit
• sriracha
  2 tsp
• sugar
  ½ tsp
• teriyaki sauce
  1 c
• vegetable oil
  1 tbsp
• yellow onion (thinly sliced)
  2 unit

🍳 Cookware

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

1. 

   1

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

   ginger: 2 thumb (minced), yellow onion: 2 unit (thinly sliced), bell pepper: 2 unit (thinly sliced), scallions: 4 unit, chicken breast strips: 20 oz
2. 

   2

   Melt butter (1 TBSP for 2 servings) in a small pot over medium-high heat. Add half the ginger. 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 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.

   butter: 2 tbsp, jasmine rice: 1.5 c
3. 

   3

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

   peanuts: 2 oz, sugar: ½ tsp
4. 

   4

   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 pepper. Transfer to a medium bowl .

   vegetable oil: 1 tbsp
5. 

   5

   Heat a drizzle of oil in same pan over medium-high heat. Add chicken; season with salt and 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.

   teriyaki sauce: 1 c
6. 

   6

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

   sriracha: 2 tsp