Red Pepper Chili Teriyaki Chicken

  • Servings: 6
  • Difficulty: easy
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Lately, I’ve been craving Asian inspired food, so today I decided to try my hand at making a meal featuring Teriyaki sauce. My favorite meal to eat on the go is a Teriyaki Chicken bowl from Teriyaki Express in one of our local malls. Everything about this meal is perfect. The fluffiness of the rice, the crisp and perfectly steamed veggies, to the juicy chicken, right down to the sweet and tangy Teriyaki sauce is sort of a romantic experience when the food meets the palate. Now, due to the ongoing crisis with the covid pandemic, I have’t ventured out to eat much; not that I do that much anyway. So, today just felt like day to step out of my comfort zone and try something a little different.


1 package chicken things (skinless)

Salt *to your taste*

Black pepper *to your taste*

Garlic powder *to your taste*

2 tsp dried thyme leaves

8 Roma or cherry tomatoes *cut how you like*

fresh or dried parsley

1 yellow onion

1 pkg egg noodles (I used a small package) Sauce:

2 c. water

2 c. soy sauce

1/2 c. brown sugar

2 tsp ground ginger

2 tsp mincer ginger (paste)

1 tbsp ketchup

Maple syrup or honey *to your taste*

1/4 c sesame oil *vegetable oil works as well*


Preheat oven to 350°F. Wash and season the chicken. In a medium bowl, add the sauce ingredients and set aside.

Heat a frying pan with the sesame oil, then begin placing the chicken in the pan. Cook on a medium-high heat for roughly 10 minutes; browning each side. Add roughly 1 c of the sauce mixture, along with the tomatoes and onions. Reduce the heat and let simmer for approx 5 minutes before removing from the heat.

Next, transfer the chicken to a baking dish. Cover with the liquid from the pan, as well as the remainder of the sauce mixture.

Place in the oven for roughly 45 mintues, basting occasionally.

In a large pot, boil water then add the noodles cooking until soft. Drain the noodles and transfer them to the frying pan and cover with the chicken and sauce. Let simmer on the stove about 10 minutes. Turn off the stove. Remove from heat and garnish with parsley. Serve when ready and ENJOY!

Red Chili Pepper Teriyaki Chicken