Teriyaki Chicken Recipe (Easy, Sweet, Sticky & Spicy)

If you love quick dinners packed with bold flavor, this homemade teriyaki chicken is going to be a favorite. It’s fast, easy, and loaded with classic sweet-savory teriyaki flavor with just the right touch of heat.

I like making it at home because the sauce is easy to customize, especially if you enjoy a little extra spice like I do.

What is Teriyaki Chicken?

Teriyaki chicken is a popular Japanese-inspired dish where chicken is cooked and glazed in a sweet and savory teriyaki sauce made from soy sauce, sugar, and aromatics. The word teriyaki refers to the cooking method - “teri” means glossy glaze and “yaki” means grilled or cooked.

Traditional teriyaki is often grilled, but skillet and stir-fry versions like this one are extremely popular because they cook quickly and it's easy to develop a rich sauce with big flavor.

I’ve cooked countless stir-fries and Asian-inspired dishes over the years, and teriyaki chicken is one I come back to time and again because it’s so versatile and easy to tweak. I like making the sauce from scratch so I can balance the sweetness, saltiness, and heat exactly how I want it.

Adding fresh ginger, garlic, and a touch of chili heat gives this version a bold Chili Pepper Madness twist.

Key Ingredients

Exact ingredient measurements are in the printable recipe card at the bottom of this post.

• Chicken Breast - Boneless, skinless chicken breast cooks up fast and absorbs the marinade well. Chicken thighs work great too and add extra flavor.
• Soy Sauce - The salty backbone of the teriyaki sauce. Low-sodium soy sauce works well if you want a lighter salt level.
• Brown Sugar & Honey - These add sweetness and help create the glossy teriyaki glaze.
• Mirin or Vinegar - Mirin adds traditional sweetness. Rice vinegar or apple cider vinegar work well as substitutes.
• Sesame Oil - A small amount for nutty, authentic flavor.
• Fresh Garlic & Ginger
• Jalapeño Pepper - Optional. My spicy twist that adds mild heat and fresh chili flavor. You can use other chilies.
• Chili Flakes - Optional, but great if you like a little extra kick like I do.

How to Make Teriyaki Chicken

• Make the teriyaki marinade. Whisk together the marinade ingredients in a bowl until well combined. 
• Marinate the chicken. Add the chopped chicken and toss to coat. Refrigerate for at least 10-20 minutes. For more flavor penetration, marinate up to 2 hours.

PRO TIP: Check out my Teriyaki Marinade Recipe for more ways to customize the sauce.

• Cook the peppers. Heat oil in a large skillet or wok over medium-high heat. Add the chopped jalapeño and cook a few minutes until softened.
• Add garlic and ginger. Stir in the garlic and ginger and cook briefly until fragrant.
• Cook the chicken. Add the marinated chicken to the pan, reserving the marinade. Stir-fry until the chicken is cooked through.
• Simmer the sauce. Pour the reserved marinade into the pan and simmer until the sauce thickens and coats the chicken.
• Finish and serve. Garnish with sesame seeds, herbs, and chili flakes if desired. Serve hot over rice or noodles.

How to Spice It Up

If you enjoy spicy food, there are plenty of ways to boost the heat.

• Add extra chili flakes to the sauce
• Swap the jalapeño for serrano peppers or hotter
• Stir in a spoonful of chili crisp
• Add a dash of your favorite hot sauce
• Finish with fresh sliced Thai chilies

A drizzle of homemade chili oil at the end adds great flavor and heat.

Serving Ideas

Serve teriyaki chicken with:

• Steamed jasmine or white rice
• Brown rice or cauliflower rice
• Kimchi fried rice
• Stir-fried vegetables
• spicy noodles or spicy ramen
• Lettuce wraps for a lighter option

Storage & Leftovers

Store leftover teriyaki chicken in an airtight container in the refrigerator for 2-3 days. Reheat gently in the microwave or in a skillet over medium heat until warmed through. Add a splash of water if the sauce thickens too much during storage.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes. Boneless chicken thighs are excellent for this recipe and add extra rich flavor. You can also make it with a mix of chicken thigh and breast.

Can I make teriyaki chicken without mirin?

Absolutely. Rice vinegar or apple cider vinegar are good substitutes.

How do I thicken teriyaki sauce?

Mix cornstarch with water to make a slurry, then stir it into the simmering sauce until it thickens.

Is teriyaki chicken spicy?

Traditional teriyaki is not spicy. This version adds optional chili flakes and jalapeño for a mild kick that you can easily adjust.

Can I make teriyaki chicken ahead of time?

Yes. You can marinate the chicken up to 24 hours in advance. Cooked teriyaki chicken also reheats well for quick meals later in the week.

Get More Chinese Chicken Recipes

• Kung Pao Chicken
• Dragon Chicken
• Szechuan Chicken
• General Tso's Chicken
• Bourbon Chicken
• Sweet and Sour Chicken

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.