Chicken Teriyaki Bowls
Weigh 1 oz peanuts on Digital Scale.
1
Peel & grate 1 thumb size ginger. (Fresh ginger is so much more fragrant than dried.)
2
Trim ends on 2 scallions & cut in 1 1/2 inch pieces.
3
Thinly slice 1 red bell pepper.
4
Thinly slice 1 yellow onion.
5
Melt 1 tbsp butter over med heat in Rockcrok; add 1/2 of ginger. Cook 30-60 seconds.
6
Add 1 1/4 c water or broth; add pinch of salt & bring to boil.
7
Cook peanuts in dry pan over med high heat until toasted, 2-4 minutes.
8
Add 1/2 tsp sugar; season with salt & pepper. Cook until coated.
9
Add 1 3/4 c Jasmine rice to boiling water. Reduce to simmer.
10
Cover & cook 15-18 mins.
11
Heat drizzle of oil over med high heat.
12
Add onion; cook until slightly softened, 2-3 mins.
13
Add pepper; cook 2-3 mins more.
14
Place cooked veggies in bowl.
15
Cook chicken over med high heat 4-6 mins. Add veggies, scallions & remaining ginger; cook 1 min.
16
Measure 8 tbsp Teriyaki Sauce &...
17
...add to pan. Cook until thickened, 2-3 mins.
Season rice with salt & pepper. Fluff with fork.
18
To serve, add rice to bowl.
19
Top with stir fry.
20
Sprinkle with peanuts.
21
Drizzle with sriracha sauce.
22
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