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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.

Tags:Family Friendly

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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


1 unit

Yellow Onion

1 unit

Bell Pepper

2 unit


10 ounce

Chicken Breast Strips

¾ cup

Jasmine Rice

1 ounce



8 tablespoon

Teriyaki Sauce


1 teaspoon


Not included in your delivery

½ teaspoon


1 tablespoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate93 g
Sugar23 g
Dietary Fiber4 g
Protein38 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Small pot
Large Pan
Small Bowl
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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.