Spicy Teriyaki Chicken Recipe
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Back when I owned a meal prep business, I made a lot of recipes that had to check a few key boxes—quick, flavorful, and easy to scale for busy families. This Spicy Teriyaki Chicken hits all of them. It’s my take on a classic Japanese-inspired dish with tender chicken coated in a bold, homemade sauce that brings just the right amount of heat.
Serve it over rice and top with green onions and sesame seeds for a delicious weeknight dinner that’s faster (and better!) than takeout.
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Why I love this recipe
- It’s a total weeknight winner—on the table in under 30 minutes! Perfect for those nights when you want something fast but flavorful.
- The homemade teriyaki sauce is sweet, savory, and just the right amount of spicy—and it’s made with ingredients you probably already have in your pantry.
- Not into heat? No problem. Just skip the red pepper flakes for a milder version the whole family can enjoy.
- Each serving comes in at just over 200 calories, so it’s a lighter option that still satisfies.
- Craving takeout? This dish brings that bold, saucy flavor you love from your favorite Japanese spot—no reservation (or delivery fee) required.
Recipe Ingredients
Recipe Notes
- Boneless Skinless Chicken Breasts –
- 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 1/4 teaspoon in place of the ginger paste.
- Garnish – Green onions and sesame seeds.
Step-by-step directions
Step 1: Cook the chicken.
Step 2: Make the sauce.
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
This saucy, flavorful chicken pairs perfectly with simple sides or a fun takeout-style spread. Here are some ideas to round out your meal:
- Teriyaki Shrimp – Double up on the teriyaki flavor! Serve both for a surf-and-turf dinner that’s packed with sweet heat.
- Teriyaki Brussels Sprouts – Roasted with a sticky glaze, these sprouts bring a crispy, veggie-packed punch to the plate.
- Crab Rangoon – Crispy, creamy, and totally irresistible. They’re the perfect appetizer or side to keep things fun and flavorful.
- Steamed Jasmine or Basmati Rice – A classic! Soaks up all that delicious sauce.
- Fried Rice or Garlic Noodles – Turn this into a full-on takeout night by adding another favorite side.
- Asian Slaw – Crisp and tangy, it balances the richness of the teriyaki sauce.
- Edamame – Quick, healthy, and salty in all the right ways.
Mix and match to create a meal your family (or dinner guests!) will devour. And if you’re going for a themed night, don’t forget the chopsticks!
Variations
- Other Proteins – Use this homemade teriyaki sauce on salmon fillets, grilled chicken breast, pork chops, or pork tenderloin.
- Teriyaki Chicken Bowl – Serving the chicken over rice with broccoli, red bell peppers, julienne carrots, and mushrooms creates a delicious Asian bowl.
- Hawaiian Teriyaki Chicken – Add pineapple to the chicken for a sweet and spicy variation.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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20-Minute Spicy Teriyaki Chicken
Ingredients
- 1 ½ pound Chicken Breast
- Salt
- Black Pepper
- 1 Tablespoon Olive Oil
- ⅓ cup Soy Sauce
- 1 Tablespoon Rice Wine Vinegar
- ⅛ cup Brown Sugar
- 2 cloves Garlic
- 1 teaspoon Ginger Paste
- 1 teaspoon Corn Starch
- ½ teaspoon Red Pepper Flakes
- Green Onions
- Sesame Seeds
Instructions
- Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.1 ½ pound Chicken Breast, Salt, Black Pepper
- Heat a tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the chicken. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer the chicken to a plate and set aside.1 Tablespoon Olive Oil
- In the same pan, lower the heat to medium and add the soy sauce, rice wine vinegar, brown sugar, minced garlic, ginger paste, cornstarch, and red pepper flakes. Stir to combine, then bring the sauce to a gentle boil. Let it simmer for 1–2 minutes, stirring frequently, until it thickens slightly.⅓ cup Soy Sauce, 1 Tablespoon Rice Wine Vinegar, ⅛ cup Brown Sugar, 2 cloves Garlic, 1 teaspoon Ginger Paste, 1 teaspoon Corn Starch, ½ teaspoon Red Pepper Flakes
- Roughly chop the cooked chicken on a cutting board if desired for smaller pieces. Add the chicken back to the pan and toss to coat it in the sauce.
- Sprinkle with sliced green onions and sesame seeds. Serve hot over rice or veggies.Green Onions, Sesame Seeds
Notes
Storage
- Fridge: Store leftovers 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.
I love oriental dishes and this was so good! The little spice with the sweet was spot on!!
GREAT recipe! My entire family loved it !
I love how you list the ingredients under each step. By doing this I don’t have to flip to the main list of ingredients. I will definitely try
this recipe and others. ????????
I love that feature too. It makes following a recipe so much easier. I can’t wait to hear what you think of the recipe!
We love this chicken with broccoli and rice.
How xould i make it spicer? I loved but my family wanted more spice.
Hi Steve! My recommendation would be to add an additional 1/2 teaspoon of red pepper flakes or maybe a 1/4 teaspoon of cayenne pepper. We’re a split household around here with the amount of spice we like. My husband always says the hottest thing he had growing up was ketchup. My son and I like all the things spicy!
So yummy! Perfect easy weeknight meal!
Thanks Tina! This is a quick and easy dinner for sure.