Spicy Teriyaki Chicken is made in less than 30 minutes with just a few simple ingredients!
This spicy take on a classic Japanese dish showcases tender chicken pieces glazed in a bold teriyaki sauce. Serve over a bed of rice and garnish with green onions and sesame seeds for a delicious weeknight dinner.
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Why I love this recipe
- You'll love how quick and easy this recipe comes together. Yes, in less than 30 minutes, you can have a delicious weeknight dinner.
- The homemade teriyaki sauce is made with pantry staples you probably already have on hand.
- If you don't like spicy, it's easy to cool this recipe down by omitting the red pepper flakes.
- Spicy Teriyaki Chicken is just over 200 calories per serving.
- There's no need to make reservations at one of your favorite Japanese restaurants. You can make this quick and easy meal right in your home.
- Boneless Skinless Chicken Breasts
- Salt and Black Pepper
- Red Pepper Flakes - This is what creates the spicy sauce.
- Soy Sauce
- Brown Sugar - Adds the perfect sweetness to the dish. Either dark or light brown sugar will work.
- Rice Wine Vinegar
- Garlic cloves - You can substitute garlic powder in a pinch.
- Ginger Paste - You can find the paste in the produce department at your local grocery store. If substituting ground ginger, use ¼ teaspoon in place of the ginger paste.
- Corn Starch
- Garnish - Green onions and sesame seeds.
Step 1: Cut the chicken into bite-sized pieces and sprinkle with salt and pepper. Heat olive oil or sesame oil in a wok or large nonstick pan over medium-high heat.
Once the oil is glistening, add the chicken and saute until it is cooked through and no longer pink. Remove from the pan and set aside.
Step 2: To the same pan, combine soy sauce, rice wine vinegar, brown sugar, garlic, ginger paste, corn starch, and red pepper flakes. Bring the sauce to a boil.
Reduce the heat and stir until the sauce begins to thicken.
Step 3: Place chicken on a cutting board and give it a rough chop. Add back to the skillet and stir until the chicken is well coated in the sauce.
Step 4: Garnish with green onions and sesame seeds.
What to serve with this chicken teriyaki recipe
Fresh broccoli florets, jasmine rice, egg rolls, and crab rangoon, or I often like to keep dinner low-carb and serve with just broccoli. Teriyaki chicken is a great dish you can dress up or down depending on your mood.
- This thick teriyaki sauce recipe can be used with other proteins. Use it to baste salmon fillets, grilled chicken breast, pork chops or pork tenderloin.
- Make a teriyaki chicken bowl by serving the chicken over brown rice with broccoli, red bell peppers, julienne carrots and mushrooms.
- Substitute boneless skinless chicken thighs for the chicken breasts. The fattier content of the chicken thighs adds flavor to the dish.
Tips for making teriyaki sauce
Do you like it saucy? Double the sauce part of the recipe if you want extra for added vegetables and rice.
The extra chicken chop - I like to give the chicken a rough chop to help the sauce absorb into the chicken.
Spicy - If you don't like a spicy kick to your stir fry, leave out the red pepper flakes for a more traditional teriyaki chicken dinner.
Fridge: Store leftover spicy chicken teriyaki in an airtight container for up to 4 days in the fridge.
Freezer: Cool chicken to room temperature and place in an airtight container in the freezer for up to 3 months.
Rewarm: When ready to reheat, add a small amount of oil to a skillet, add your thawed chicken, and cook until warm, stirring frequently. If your sauce is too thick, thin the sauce with 1 tablespoon of water or soy sauce.
More homemade sauces
The Best Spicy Teriyaki Chicken Recipe
- Cut the chicken into bite-sized pieces and sprinkle with salt and pepper. Heat oil in a wok or large nonstick pan over medium-high heat. Once the oil is glistening, add the chicken and saute until it is cooked through and no longer pink. Remove from the pan and set aside.1.5 lb Chicken Breast, Salt, Black Pepper
- To the same pan, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger paste, corn starch, and red pepper flakes. Bring the sauce to a boil. Reduce the heat and stir until the sauce begins to thicken.⅓ cup Soy Sauce, 1 Tbsp Rice Wine Vinegar, ⅛ cup Brown Sugar, 2 cloves Garlic, 1 tsp Ginger Paste, 1 tsp Corn Starch, ½ tsp Red Pepper Flakes
- On a cutting board give the chicken a rough chop, add back to the skillet and stir until the chicken is well coated in the sauce.
- Garnish with green onions and sesame seeds.Green Onions, Sesame Seeds
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