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Chicken Teriyaki Bowls
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Chicken Teriyaki Bowls

Chicken Teriyaki Bowls

with Bell Pepper, Peanuts and Sriracha

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Forget takeout: the path to sweet-and-savory dinner bliss is as simple as breaking out a fry pan. In this recipe, chicken, pepper, and onion are coated in tantalizing teriyaki and 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.

Allergens:PeanutsSoyMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 thumb

Ginger

2 unit

Scallions

1 unit

Bell Pepper

1 unit

Yellow Onion

10 ounce

Chicken Breast Strips

½ cup

Jasmine Rice

1 ounce

Peanuts

(ContainsPeanuts)

4 ounce

Teriyaki Sauce

(ContainsSoy)

1 teaspoon

Sriracha

Not included in your delivery

½ teaspoon

Sugar

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate76 g
Sugar23 g
Dietary Fiber4 g
Protein35 g
Cholesterol130 mg
Sodium1360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Peeler
Small pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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

2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small, lidded pot over medium-high heat. Add half the ginger. Cook, stirring, until fragrant, about 1 minute. Add ¾ cup water (1½ cups for 4) and a pinch of salt; bring to a boil. Once boiling, stir in rice. Cover, reduce heat to a simmer, and cook until tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.

3

Meanwhile, add peanuts to a large, dry pan over medium-high heat. Cook, stirring often, until toasted, 2-4 minutes. Season with salt, pepper, and ½ tsp sugar (1 tsp for 4 servings). Cook, stirring, until coated, 1 minute more. Transfer to a small bowl. Wipe out pan.

4

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

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, 4-6 minutes. Return veggies to pan, stirring to combine. Add scallions and remaining ginger; cook 1 minute. Reduce heat to medium low. Stir in teriyaki sauce. Cook until thickened, 2-3 minutes.

6

Fluff rice with a fork. Season with salt and pepper and divide between plates. Top with stir-fry. Sprinkle with peanuts. Drizzle with as much sriracha as you like.