Teriyaki Chicken Rice Bowl

3 tablespoons teriyaki sauce

2 tablespoons peanut oil (preferably roasted)

4 cups baby spinach (about 2 ounces)

8 ounces sugar snap peas, trimmed and halved

1 orange bell pepper, cut into strips

1 10-ounce container yellow and/or red cocktail tomatoes, quartered

4 scallions, thinly sliced

1/2 cup fresh basil leaves, thinly sliced

2 cups shredded rotisserie chicken (skin removed)

1/2 cup salted roasted cashews, roughly chopped

Kosher salt and freshly ground pepper

2 cups cooked brown rice (thawed if frozen)