Zesty flavors await in our roundup of 20 Delicious Spicy Teriyaki Sauce Recipes that promise to transform your weeknight dinners into an exciting culinary adventure. Whether you’re craving a quick stir-fry or a bold glaze for your grilled favorites, these recipes blend the perfect heat with sweet teriyaki goodness. Dive in and discover your next kitchen masterpiece!
Spicy Teriyaki Chicken Skewers
Make your taste buds dance with these Spicy Teriyaki Chicken Skewers—juicy, fiery, and packed with umami. Perfect for grilling season or a quick oven bake.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- For the skewers:
- 1.5 lbs chicken breast, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 tbsp vegetable oil
Instructions
- In a bowl, whisk together soy sauce, honey, rice vinegar, sriracha, garlic, and ginger for the marinade.
- Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat your grill or oven to 375°F. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread marinated chicken and bell pepper pieces alternately onto skewers.
- Brush skewers lightly with vegetable oil to prevent sticking.
- Grill or bake skewers for 10-12 minutes, turning halfway through, until chicken is cooked through and slightly charred.
- Tip: For extra spice, brush skewers with additional sriracha before serving. Tip: Let skewers rest for 5 minutes after cooking to lock in juices. Tip: Serve with a side of steamed rice to balance the heat.
Now savor the bold, spicy-sweet flavors and tender, juicy texture of these skewers. Next time, try serving them over a crisp salad for a refreshing twist.
Spicy Teriyaki Beef Stir Fry
Hungry for a kick? This Spicy Teriyaki Beef Stir Fry slaps with bold flavors and a fiery finish—ready in under 30 minutes.
Ingredients
- For the beef: 1 lb flank steak, thinly sliced against the grain, 1 tbsp cornstarch, 1 tbsp vegetable oil
- For the sauce: 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sriracha, 1 tsp grated ginger, 2 cloves garlic, minced
- For the stir fry: 2 cups broccoli florets, 1 red bell pepper, sliced, 2 tbsp vegetable oil
Instructions
- In a bowl, toss the sliced flank steak with cornstarch until evenly coated. Tip: This ensures your beef stays tender.
- Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the beef in a single layer and cook for 2 minutes per side until browned. Remove and set aside.
- In the same skillet, add 2 tbsp vegetable oil. Stir in broccoli and bell pepper. Cook for 3 minutes until veggies are crisp-tender. Tip: High heat is key for that perfect stir-fry crunch.
- Push veggies to one side. Pour the sauce ingredients into the skillet. Simmer for 1 minute until slightly thickened. Tip: Stir constantly to prevent burning.
- Return the beef to the skillet. Toss everything together and cook for another 2 minutes until heated through.
Fiery and fork-tender, this dish packs a punch with its sticky-sweet glaze and crisp veggies. Serve over steamed rice or wrap it in lettuce cups for a low-carb twist.
Spicy Teriyaki Salmon Bowl
Just when you thought salmon couldn’t get any better, we’re throwing spicy teriyaki into the mix. This bowl is a flavor bomb—perfect for meal prep or a quick dinner that doesn’t skimp on taste.
Ingredients
- For the salmon: 2 salmon fillets (6 oz each), 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- For the spicy teriyaki sauce: 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sriracha, 1 tsp grated ginger, 1 clove garlic (minced), 1 tbsp water
- For the bowl: 1 cup cooked white rice, 1/2 cup edamame (shelled), 1/2 cup shredded carrots, 1/4 cup sliced green onions, 1 tbsp sesame seeds
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with a paper towel, then rub with olive oil, salt, and pepper.
- Place the salmon on the baking sheet and bake for 12-15 minutes, until the salmon flakes easily with a fork.
- While the salmon cooks, whisk together soy sauce, honey, sriracha, ginger, garlic, and water in a small saucepan over medium heat. Simmer for 3-5 minutes until slightly thickened.
- Brush the cooked salmon with the spicy teriyaki sauce, reserving some for drizzling.
- Assemble the bowls with rice, edamame, carrots, and salmon. Drizzle with remaining sauce and garnish with green onions and sesame seeds.
The salmon is melt-in-your-mouth tender with a kick of heat, balanced by the sweet teriyaki. Serve it with extra sriracha on the side for those who dare to go spicier.
Spicy Teriyaki Tofu Tacos
Kick your taco night up a notch with these Spicy Teriyaki Tofu Tacos—packed with bold flavors and a fiery kick that’ll have you coming back for more.
Ingredients
- For the tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tsp ginger, minced
- 2 cloves garlic, minced
- For serving:
- 8 small corn tortillas
- 1 cup red cabbage, shredded
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
- Add 1 block of pressed and cubed tofu to the skillet. Cook for 5-7 minutes, flipping occasionally, until golden brown on all sides. Tip: Pressing the tofu removes excess water, ensuring a crispier texture.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sriracha, 1 tsp minced ginger, and 2 cloves minced garlic.
- Pour the sauce over the tofu in the skillet. Reduce heat to medium and simmer for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the tofu. Tip: Keep an eye on the sauce to prevent burning—adjust heat if necessary.
- Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Cover the tortillas with a towel to keep them warm and pliable.
- Assemble the tacos by dividing the tofu among the tortillas. Top with 1 cup shredded red cabbage, 1/2 cup chopped cilantro, and a squeeze of lime juice from the wedges.
Ready to devour? These tacos boast a perfect balance of spicy, sweet, and tangy flavors, with a satisfying crunch from the cabbage. Serve them with extra lime wedges and a cold beer for the ultimate experience.
Spicy Teriyaki Pork Chops
Elevate your dinner game with these Spicy Teriyaki Pork Chops—juicy, fiery, and glazed to perfection. Bold flavors meet easy prep for a meal that’s anything but basic.
Ingredients
- For the pork chops:
- 4 bone-in pork chops (1-inch thick)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the spicy teriyaki sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Preheat your grill or skillet to medium-high heat (400°F).
- Rub pork chops with olive oil, then season both sides with salt and pepper.
- Grill or sear chops for 5 minutes per side, or until internal temp hits 145°F. Tip: Don’t move them around—let them develop a crust.
- Whisk together soy sauce, honey, rice vinegar, sriracha, garlic, and ginger in a small saucepan over medium heat.
- Mix cornstarch and water in a separate bowl, then stir into the sauce to thicken. Cook for 2 minutes, stirring constantly.
- Brush half the sauce onto the pork chops during the last 2 minutes of cooking.
- Remove chops from heat and let rest for 3 minutes. Tip: Resting keeps them juicy.
- Drizzle with remaining sauce before serving. Tip: Garnish with sesame seeds for crunch.
Get ready for pork chops that are sticky-sweet with a kick of heat. Serve over steamed rice or slice into strips for a killer poke bowl topping.
Spicy Teriyaki Shrimp Pasta
Transform your dinner game with this Spicy Teriyaki Shrimp Pasta—bold flavors, quick steps, and that perfect kick.
Ingredients
- For the shrimp: 1 lb large shrimp, peeled and deveined, 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
- For the sauce: 1/2 cup teriyaki sauce, 2 tbsp sriracha, 1 tbsp honey, 1 tsp garlic powder
- For the pasta: 8 oz spaghetti, 4 cups water, 1 tsp salt
- For garnish: 2 tbsp chopped green onions, 1 tsp sesame seeds
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and 8 oz spaghetti. Cook for 8-10 minutes until al dente. Drain and set aside.
- While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season shrimp with 1 tsp salt and 1 tsp black pepper. Add shrimp to skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, combine 1/2 cup teriyaki sauce, 2 tbsp sriracha, 1 tbsp honey, and 1 tsp garlic powder. Simmer for 2 minutes until slightly thickened.
- Return shrimp to the skillet with the sauce. Toss to coat and cook for 1 minute.
- Add cooked spaghetti to the skillet. Toss everything together until well combined and heated through.
- Garnish with 2 tbsp chopped green onions and 1 tsp sesame seeds before serving.
Make every bite count with the perfect blend of spicy, sweet, and savory. The al dente pasta and juicy shrimp are a match made in flavor heaven. Try serving it with a sprinkle of extra sriracha for those who dare.
Spicy Teriyaki Vegetable Stir Fry
Fire up your wok for a flavor-packed Spicy Teriyaki Vegetable Stir Fry that’s ready in a flash. This dish blends crisp veggies with a fiery-sweet glaze, perfect for those who love a kick.
Ingredients
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tsp grated ginger
- 1 clove garlic, minced
- For the stir fry:
- 2 tbsp vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup snap peas
- 2 green onions, sliced
Instructions
- In a small bowl, whisk together soy sauce, honey, sriracha, ginger, and garlic to make the sauce. Set aside.
- Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
- Add bell pepper, broccoli, carrot, and snap peas to the wok. Stir fry for 4-5 minutes until veggies are crisp-tender.
- Pour the sauce over the vegetables. Toss to coat evenly and cook for another 2 minutes until the sauce thickens slightly.
- Remove from heat and garnish with green onions.
Vibrant and crunchy, this stir fry delivers a perfect balance of heat and sweetness. Serve it over steamed rice or noodles for a complete meal that’s as visually appealing as it is delicious.
Spicy Teriyaki Meatballs
Ready to elevate your weeknight dinner? These Spicy Teriyaki Meatballs pack heat, sweetness, and umami in every bite—perfect for meal prep or party apps.
Ingredients
- For the meatballs:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- For the sauce:
- 1/2 cup teriyaki sauce
- 1 tbsp honey
- 1 tsp sriracha
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, panko, egg, soy sauce, sriracha, garlic, and ginger. Mix until just combined—overmixing makes tough meatballs.
- Shape the mixture into 1-inch balls and place them on the baking sheet, spacing 1 inch apart.
- Bake for 15 minutes, then flip and bake another 10 minutes until golden and internal temp hits 165°F.
- Whisk teriyaki sauce, honey, and sriracha in a saucepan over medium heat. Simmer for 3 minutes until slightly thickened.
- Toss baked meatballs in the sauce until fully coated. Serve immediately.
These meatballs are juicy inside with a sticky, spicy-sweet glaze. Try skewering them with pineapple chunks for a fun twist!
Spicy Teriyaki Duck Breast
Yield to the bold flavors of this Spicy Teriyaki Duck Breast—a dish that marries the richness of duck with the fiery sweetness of teriyaki. Perfect for those who dare to spice up their dinner routine.
Ingredients
- For the duck:
- 2 duck breasts, skin on
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
Instructions
- Preheat your oven to 375°F.
- Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat.
- Season both sides of the duck breasts with salt and pepper.
- Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for 6-8 minutes until the skin is golden and crispy. Tip: Start in a cold pan to slowly render the fat.
- Flip the duck breasts and cook for another 2 minutes.
- Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare. Tip: Use a meat thermometer to ensure the internal temperature reaches 135°F.
- While the duck cooks, combine all sauce ingredients in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
- Remove the duck from the oven and let it rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute.
- Slice the duck and drizzle with the spicy teriyaki sauce.
Kick back and savor the crispy skin and juicy meat, perfectly balanced with the spicy-sweet sauce. Serve over a bed of steamed rice or alongside crisp vegetables for a complete meal.
Spicy Teriyaki Turkey Burgers
Dive into a flavor-packed twist on the classic burger with these Spicy Teriyaki Turkey Burgers. Bold, juicy, and dripping with a homemade glaze, they’re a weeknight game-changer.
Ingredients
- For the burgers:
- 1 lb ground turkey
- 1/4 cup panko breadcrumbs
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp red pepper flakes
- For the teriyaki glaze:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1/4 cup water
- For serving:
- 4 burger buns
- 1/4 cup sliced green onions
Instructions
- Preheat your grill or skillet to medium-high heat, about 375°F.
- In a large bowl, mix ground turkey, panko, soy sauce, garlic powder, ginger powder, and red pepper flakes until just combined. Tip: Overmixing can make the burgers tough.
- Form the mixture into 4 equal patties, about 1/2 inch thick. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
- Grill or cook the patties for 5-6 minutes per side, or until the internal temperature reaches 165°F.
- While the patties cook, whisk together soy sauce, honey, rice vinegar, cornstarch, and water in a small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes, until thickened. Tip: Stir constantly to avoid lumps.
- Brush the cooked patties generously with the teriyaki glaze.
- Toast the burger buns lightly on the grill or in a toaster.
- Assemble the burgers by placing a glazed patty on each bun and topping with sliced green onions.
Layers of spicy, sweet, and savory make every bite of these burgers unforgettable. Serve them with a side of crispy sweet potato fries for the ultimate meal.
Spicy Teriyaki Lamb Chops
These Spicy Teriyaki Lamb Chops will elevate your dinner game with minimal effort. Marinate, sear, and glaze your way to a dish that’s bursting with flavor.
Ingredients
- For the marinade:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sriracha
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- For the lamb chops:
- 4 lamb chops
- 1 tbsp olive oil
- For the glaze:
- 2 tbsp teriyaki sauce
- 1 tsp red pepper flakes
Instructions
- In a bowl, whisk together soy sauce, honey, sriracha, garlic, and ginger for the marinade.
- Place lamb chops in a resealable bag, pour marinade over, and seal. Refrigerate for at least 1 hour, flipping halfway.
- Heat olive oil in a skillet over medium-high heat. Remove lamb chops from marinade, reserving marinade.
- Sear lamb chops for 3 minutes per side for medium-rare, or until desired doneness. Transfer to a plate.
- Pour reserved marinade into the skillet, add teriyaki sauce and red pepper flakes. Simmer for 2 minutes until slightly thickened.
- Return lamb chops to skillet, tossing to coat in glaze. Serve immediately.
Tip: For extra tenderness, let lamb chops sit at room temperature for 20 minutes before cooking. Tip: Don’t overcrowd the skillet to ensure a perfect sear. Tip: Use a meat thermometer for precise doneness—145°F for medium-rare.
When served, these chops boast a caramelized crust with a juicy, pink center. Drizzle extra glaze on top and pair with steamed rice for a complete meal.
Spicy Teriyaki Cauliflower Wings
Spice up your snack game with these Spicy Teriyaki Cauliflower Wings. Serve them hot for a crispy, flavorful bite that’ll have everyone reaching for more.
Ingredients
- For the cauliflower:
- 1 large head cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- For the sauce:
- 1/2 cup teriyaki sauce
- 2 tbsp sriracha
- 1 tbsp honey
- For serving:
- 2 tbsp sesame seeds
- 2 green onions, sliced
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, water, garlic powder, onion powder, and salt until smooth.
- Dip each cauliflower floret into the batter, letting excess drip off, then place on the baking sheet. Tip: Ensure florets aren’t touching for even crisping.
- Bake for 20 minutes, flip, then bake another 10 minutes until golden and crispy.
- While baking, mix teriyaki sauce, sriracha, and honey in a saucepan over low heat until warm. Tip: Adjust sriracha for more or less heat.
- Toss baked cauliflower in the sauce until fully coated. Tip: Use a large bowl for easy mixing.
- Return to the baking sheet, bake for 5 more minutes to set the sauce.
- Garnish with sesame seeds and green onions before serving.
Outrageously crispy with a sweet and spicy kick, these wings are perfect for game day or as a bold appetizer. Try pairing with a cool ranch dip to balance the heat.
Spicy Teriyaki Eggplant
Dive into a flavor-packed journey with this Spicy Teriyaki Eggplant—bold, saucy, and irresistibly crispy. Perfect for those who love a kick with their crunch.
Ingredients
- For the eggplant:
- 1 large eggplant, cut into 1-inch cubes
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp ginger powder
- For garnish:
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss the eggplant cubes with cornstarch, salt, and pepper until evenly coated.
- Spread the coated eggplant on the prepared baking sheet and drizzle with vegetable oil. Bake for 25 minutes, flipping halfway, until golden and crispy.
- While the eggplant bakes, whisk together soy sauce, honey, sriracha, rice vinegar, garlic powder, and ginger powder in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
- Transfer the baked eggplant to a large bowl and pour the teriyaki sauce over it. Gently toss to coat.
- Garnish with sesame seeds and green onions before serving.
Feel the crispy exterior give way to a tender, spicy-sweet interior that’s downright addictive. Serve it over steamed rice or as a bold side to grilled meats.
Spicy Teriyaki Mushroom Pizza
Let’s dive into a flavor-packed adventure with this Spicy Teriyaki Mushroom Pizza. Bold, spicy, and utterly delicious, it’s a game-changer for pizza night.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- For the sauce:
- 1/2 cup teriyaki sauce
- 1 tbsp sriracha
- 1 tsp garlic powder
- For the toppings:
- 2 cups sliced mushrooms
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced red onions
- 1 tbsp chopped cilantro
Instructions
- Preheat your oven to 475°F.
- In a bowl, mix flour, salt, sugar, and yeast. Add olive oil and warm water, knead until smooth. Let it rise for 30 minutes.
- Roll out the dough on a floured surface to your desired thickness.
- Mix teriyaki sauce, sriracha, and garlic powder in a bowl. Spread evenly over the dough.
- Top with mushrooms, red onions, and mozzarella cheese.
- Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
- Garnish with chopped cilantro before serving.
Make every bite count with this Spicy Teriyaki Mushroom Pizza. The crispy crust, spicy-sweet sauce, and earthy mushrooms create a symphony of flavors. Try serving it with a side of cool cucumber salad to balance the heat.
Spicy Teriyaki Quinoa Salad
Spice up your meal prep with this Spicy Teriyaki Quinoa Salad—packed with bold flavors and a kick that’ll wake up your taste buds. Swap boring lunches for this vibrant, protein-packed dish that’s as easy to make as it is delicious.
Ingredients
- For the quinoa: 1 cup quinoa, 2 cups water
- For the sauce: 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sriracha, 1 tsp grated ginger, 1 minced garlic clove
- For the salad: 1 diced red bell pepper, 1/2 diced cucumber, 1/4 cup chopped green onions, 1 tbsp sesame seeds
Instructions
- Rinse the quinoa under cold water for 1 minute to remove bitterness.
- Cook the quinoa with 2 cups water in a saucepan over medium heat. Bring to a boil, then reduce to a simmer for 15 minutes, or until water is absorbed. Tip: Fluff with a fork for perfect texture.
- Whisk together soy sauce, honey, sriracha, ginger, and garlic in a small bowl for the sauce. Tip: Adjust sriracha to control heat.
- Toss cooked quinoa with the sauce until evenly coated.
- Add red bell pepper, cucumber, and green onions to the quinoa. Mix well. Tip: Let sit for 10 minutes to enhance flavors.
- Sprinkle sesame seeds on top before serving.
Just like that, you’ve got a salad with a crunchy texture, a sweet-spicy kick, and a colorful presentation. Serve it chilled for a refreshing twist or warm for a cozy feel.
Spicy Teriyaki Sweet Potato Fries
Bold flavors collide in this dish that turns the humble sweet potato into a crave-worthy snack. Drench them in spicy teriyaki glaze for a sweet-heat kick that’s irresistible.
Ingredients
- For the fries:
- 2 large sweet potatoes, cut into 1/4-inch sticks
- 2 tbsp olive oil
- 1/2 tsp salt
- For the spicy teriyaki glaze:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tsp grated ginger
- 1 clove garlic, minced
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss the sweet potato sticks with olive oil and salt until evenly coated.
- Spread the fries in a single layer on the baking sheet, ensuring they don’t touch for maximum crispiness.
- Bake for 20 minutes, then flip the fries and bake for another 15-20 minutes until golden and crispy.
- While the fries bake, combine soy sauce, honey, sriracha, ginger, and garlic in a small saucepan over medium heat.
- Simmer the sauce for 5 minutes, stirring occasionally, until it thickens slightly.
- Remove the fries from the oven and immediately drizzle with the spicy teriyaki glaze, tossing to coat evenly.
- Serve hot, garnished with sesame seeds and sliced green onions for an extra pop of flavor and color.
Every bite delivers a perfect crunch with a glossy, sticky-sweet coating that packs a punch. Try serving these fries atop a bowl of steamed rice for an unexpected twist that turns snack time into a meal.
Spicy Teriyaki Avocado Sushi
Crave a twist on classic sushi? This Spicy Teriyaki Avocado Sushi rolls up creamy avocado with a kick, wrapped in nori for that perfect crunch.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the filling:
- 1 ripe avocado, sliced
- 1 tbsp sriracha
- 2 tbsp teriyaki sauce
- 1/2 cucumber, julienned
- For assembly:
- 4 sheets nori
- 1 tbsp sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker. Cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
- Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve the sugar.
- Fold the vinegar mixture into the cooked rice. Cool to room temperature. Tip: Fan the rice while mixing to give it a glossy finish.
- Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange avocado slices, cucumber, and drizzle with sriracha and teriyaki sauce in the center of the rice.
- Roll the sushi tightly using the bamboo mat. Tip: Wet the border of the nori to seal the roll.
- Sprinkle sesame seeds on the roll and slice into 8 pieces with a sharp, wet knife.
Who knew spicy and sweet could play so well together? The creamy avocado balances the heat, while the teriyaki adds a sticky sweetness. Serve with extra sriracha on the side for those who dare.
Spicy Teriyaki Pineapple Pork
Viral flavors collide in this Spicy Teriyaki Pineapple Pork—bold, sweet, and fiery all at once. Grab your skillet; this is a 20-minute wonder.
Ingredients
- For the marinade: 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tbsp sriracha
- For the pork: 1 lb pork tenderloin (sliced into 1-inch strips), 1 tbsp vegetable oil
- For the glaze: 1/2 cup pineapple juice, 1 tbsp cornstarch, 1 tbsp water
- For serving: 1 cup diced pineapple, 2 sliced green onions, 1 tsp sesame seeds
Instructions
- Whisk soy sauce, brown sugar, ginger, garlic, and sriracha in a bowl. Tip: Fresh ginger packs more punch than powdered.
- Toss pork strips in the marinade. Let sit for 10 minutes—no longer, or the sugar will start to cure the meat.
- Heat oil in a skillet over medium-high. Sear pork for 2 minutes per side until browned. Remove from pan.
- Pour pineapple juice into the skillet. Simmer for 1 minute to deglaze, scraping up browned bits.
- Mix cornstarch and water. Stir into juice. Cook for 30 seconds until thickened. Tip: Glaze should coat the back of a spoon.
- Return pork to skillet. Toss to coat in glaze. Cook for 1 minute to heat through.
- Garnish with pineapple, green onions, and sesame seeds. Tip: Char the pineapple first for a smoky twist.
Unbelievably tender pork meets sticky-sweet heat—serve over rice or stuff into tacos for a tropical kick.
Spicy Teriyaki Brussels Sprouts
Just when you thought Brussels sprouts couldn’t get any better, we’re tossing them in a fiery-sweet teriyaki glaze that’ll make your taste buds dance. Perfect for those who love a little heat with their sweet.
Ingredients
- For the Brussels sprouts:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/2 tsp salt
- For the spicy teriyaki sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tsp grated ginger
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the Brussels sprouts with olive oil and salt on the prepared baking sheet, ensuring they’re evenly coated.
- Roast in the preheated oven for 20 minutes, flipping halfway through, until crispy and golden.
- While the sprouts roast, whisk together soy sauce, honey, sriracha, ginger, and garlic in a small saucepan over medium heat.
- Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.
- Remove the Brussels sprouts from the oven and drizzle with the spicy teriyaki sauce, tossing to coat evenly.
- Return to the oven for an additional 5 minutes to let the glaze caramelize slightly.
With a crispy exterior and a tender inside, these sprouts pack a punch of heat balanced by sweet teriyaki. Serve them over a bowl of steaming rice or as a bold side to grilled meats.
Spicy Teriyaki Ribeye Steak
Whip up a storm in your kitchen with this Spicy Teriyaki Ribeye Steak—bold flavors meet tender, juicy perfection in under 30 minutes.
Ingredients
- For the steak:
- 1 ribeye steak (1.5 inches thick)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp sriracha
- 1 tsp garlic powder
- 1 tsp ginger powder
Instructions
- Preheat your skillet over medium-high heat for 2 minutes until hot.
- Rub the ribeye steak with olive oil, then season both sides with salt and black pepper.
- Place the steak in the skillet. Cook for 4 minutes on one side without moving to get a perfect crust.
- Flip the steak and cook for another 3 minutes for medium-rare (135°F). Adjust time for desired doneness.
- Remove the steak from the skillet and let it rest on a plate for 5 minutes. Tip: Resting ensures juices redistribute.
- In the same skillet, lower heat to medium and add soy sauce, honey, sriracha, garlic powder, and ginger powder. Stir for 1 minute until bubbly.
- Slice the steak against the grain, then drizzle with the spicy teriyaki sauce. Tip: Slicing against the grain guarantees tenderness.
- Serve immediately. Tip: Pair with steamed rice and roasted veggies for a complete meal.
Melt-in-your-mouth ribeye meets a fiery-sweet glaze that’s downright addictive. Try stacking slices on toasted brioche for an epic steak sandwich twist.
Conclusion
Hungry for a flavor adventure? Our roundup of 20 Delicious Spicy Teriyaki Sauce Recipes offers a world of taste to explore. Whether you’re a spice lover or just looking to add some zest to your meals, there’s a recipe here for you. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!
