Wash and dry all produce. Peel and mince or grate ginger. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Trim scallions; cut crosswise into 11/2-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, 30-60 seconds. Add 11/4 cups water (21/4 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 1/2 tsp sugar (1 tsp for 4 servings). Cook, stirring, until coated, 30-60 seconds. 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 30-60 seconds. 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.