Teriyaki Chili Crisp Chicken

This golden brown chicken is laced with sweet and fiery, chili crisp-spiked teriyaki sauce!

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword chili crisp, recipe with chili crisp, spicy teriyaki sauce, teriyaki sauce

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 254kcal

1/2 cup tamari sauce soy sauce
3 tablespoons light or dark brown sugar
3 tablespoons chili crisp or more/less to taste
1 tablespoon minced or grated fresh ginger
1 tablespoon rice vinegar regular or seasoned
2 teaspoons sesame oil
1 tablespoon peanut oil or vegetable oil
1 pound boneless skinless chicken breasts tenders or thighs, cut into bite-size pieces
2 cloves garlic minced
1/4 cup water
1 tablespoon cornstarch
Salt and freshly ground black pepper

In a small bowl, whisk together the soy sauce, brown sugar, chili crisp, ginger, rice vinegar, and sesame oil. Set aside.
Heat the peanut oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Add the garlic and cook for 30 seconds.
Add the soy sauce mixture and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. In a small bowl, combine the water and cornstarch. Mix until the cornstarch is dissolved. Add the mixture to the skillet and simmer or 2 minutes, until the sauce thickens.
Season to taste with salt and black pepper. Spoon the chicken and sauce over rice and serve.