Chicken Teriyaki Bowls
with Bell Pepper, Peanuts, and Sriracha
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 thumb
Ginger
1 unit
Yellow Onion
1 unit
Bell Pepper
2 unit
Scallions
10 ounce
Chicken Breast Strips
¾ cup
Jasmine Rice
1 ounce
Peanuts
(ContainsPeanuts)8 tablespoon
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
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.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over mediumhigh heat. Add half the ginger. Cook, stirring, until fragrant, 30 seconds to 1 minute. Add 1¼ cups water (2¼ cups for 4) and a pinch of salt; bring to a boil. Once boiling, stir in rice, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
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, 30 seconds to 1 minute. Turn off heat; transfer to a small bowl. Wipe out pan.
Heat a large drizzle of oil in pan used for peanuts 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.
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 30 seconds to 1 minute. Reduce heat to medium low and stir in teriyaki sauce. Cook until thickened, 2-3 minutes.
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.