Spicy Chicken Teriyaki

Moist nuggets of chicken, glazed with an insanely flavorful, fiery teriyaki sauce. This is teriyaki sauce elevated. The heat level is entirely up to you, but one thing is certain, you'll be licking the plate clean.

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Dairy Free Diet

Keyword chicken teriyaki, homemade teriyaki, teriyaki sauce

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 225kcal

Author Robin Miller

Ingredients

1/2 cup soy sauce or tamari sauce
1/4 cup water
2-3 tablespoons sriracha hot sauce or 1 teaspoon crushed red pepper flakes (or both), or more/less to taste
2 tablespoons brown sugar
1 tablespoon mirin Japanese rice wine, or Chinese rice wine
1 tablespoon minced fresh ginger
1 clove garlic minced
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts thighs, or tenders, cut into bite-size pieces
Salt and freshly ground black pepper
Chopped fresh cilantro for serving optional

Instructions

In a small bowl, combine the soy sauce, sriracha (and/or red pepper flakes), water, brown sugar, mirin, ginger, garlic, sesame oil, and cornstarch. Mix well and set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides.
Stir the soy sauce mixture again to make sure the cornstarch is dissolved and add the mixture to the pan. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer for 5 minutes, until the chicken is cooked through and the sauce thickens.
Season to taste with salt and black pepper. Top with cilantro (if using) and serve.

Nutrition