Chicken Teriyaki Bowls

🥘 Ingredients

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

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Peel and mince 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 tbsp, yellow onion: 1 unit, bell pepper: 1 unit, scallions: 4 pieces, chicken breast strips: 12 oz
2. 

   2

   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.

   butter: 1 tbsp, water: 1¼ cup, salt, jasmine rice: 1¼ cup
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, black pepper , and sugar . Cook, stirring, until coated, ⏱️ 30 seconds to ⏱️ 1 minute . Turn off heat; transfer to a small bowl . Wipe out pan.

   peanuts: ½ cup, black pepper, 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: ½ cup
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 tbsp