Chicken Teriyaki Bowls with Bell Pepper and Peanuts
These vibrant teriyaki bowls combine tender chicken breast strips with crisp bell peppers and onions in a glossy teriyaki sauce, served over fluffy jasmine rice. The dish gets extra texture from toasted peanuts tossed with sugar for a sweet crunch, while fresh ginger and scallions add aromatic depth. A drizzle of sriracha provides customizable heat. This balanced meal offers protein, vegetables, and satisfying flavors in one bowl, perfect for weeknight dinners when you want something more exciting than basic stir-fry but don't have hours to spend in the kitchen.
Ingredients
- 1 thumb Ginger, peeled and minced or grated
- 2 unit Scallions, trimmed and cut into 1½-inch pieces
- 1 unit Bell Pepper, halved, deseeded, and thinly sliced
- 1 unit Yellow Onion, halved, peeled, and thinly sliced
- 10 ounce Chicken Breast Strips, patted dryChicken thighs1:1protein
Adds more flavor and stays more tender
- ½ cup Jasmine Rice
- 1 ounce Peanuts
- 4 ounce Teriyaki SauceSoy sauce + honey3 tbsp soy sauce + 1 tbsp honeysauceadds glutenadds soy
Make your own teriyaki-style glaze
Full guide → - 1 teaspoon Sriracha
- ½ teaspoon Sugar
- 1 tablespoon Vegetable Oil
- 1 tablespoon Butter
- Salt
- Pepper
Instructions
- 1
Wash and dry all produce
- 2
Peel and mince or grate ginger
- 3
Halve, peel, and thinly slice onion
- 4
Halve, deseed, and thinly slice bell pepper
- 5
Trim scallions, then cut into 1½-inch pieces
- 6
Pat chicken dry with paper towels
- 7
Melt butter in a small, lidded pot over medium-high heat
- 8
Add half the ginger and cook, stirring, until fragrant
- 9
Add water and a pinch of salt and bring to a boil
- 10
Stir in rice, cover, reduce heat to a simmer, and cook until tender
- 11
Turn off heat and keep covered until ready to serve
- 12
Add peanuts to a large, dry pan over medium-high heat
- 13
Cook peanuts, stirring often, until toasted
- 14
Season peanuts with salt, pepper, and sugar
- 15
Cook, stirring, until coated, then transfer to a small bowl
- 16
Wipe out pan
- 17
Heat oil in same pan over medium-high heat
- 18
Add onion and cook, stirring, until slightly softened
- 19
Add bell pepper and cook, stirring, until softened
- 20
Season with salt and pepper and transfer to a medium bowl
- 21
Heat oil in same pan over medium-high heat
- 22
Add chicken, season with salt and pepper, and cook until browned and cooked through
- 23
Return veggies to pan, stirring to combine
- 24
Add scallions and remaining ginger and cook
- 25
Reduce heat to medium low and stir in teriyaki sauce
- 26
Cook until thickened
- 27
Fluff rice with a fork and season with salt and pepper
- 28
Divide rice between plates and top with stir-fry
- 29
Sprinkle with peanuts and drizzle with sriracha
Tips
Toast the peanuts in a dry pan first to enhance their nutty flavor and create better texture contrast with the tender vegetables.
Pat the chicken completely dry before cooking to ensure proper browning and prevent the pan from steaming.
Keep the rice covered after cooking to maintain moisture and fluffiness while you finish the stir-fry components.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers. Store rice and stir-fry separately to maintain best texture.
Cook rice up to 2 days ahead and refrigerate. Prep vegetables and store covered up to 1 day ahead.
Serve immediately while hot for best texture. Provide sriracha on the side for individual heat preference.
Common Mistakes
Don't overcook the vegetables to avoid mushy texture
Pat chicken completely dry to prevent steaming instead of browning
Toast peanuts in a dry pan to avoid burning from added oils
Substitutions
Nut-Free Alternatives
General Alternatives
Make your own teriyaki-style glaze
Full guide →FAQ
Can I make this with frozen vegetables?
Yes, but thaw and pat dry first. Frozen vegetables release more moisture, so cook them longer to evaporate excess liquid and achieve proper texture.
How long will leftovers keep?
Store in the refrigerator for up to 3 days. Keep rice and stir-fry separate to maintain texture, and reheat gently in the microwave or on the stovetop.
Can I use a different type of rice?
Yes, brown rice works well but needs 25-30 minutes cooking time. Basmati or long-grain white rice are also good substitutes with similar cooking times.