A delicious and simple baked teriyaki chicken over rice and covered in a spicy 3-ingredient (optional) Sriracha cream sauce. This dinner takes minimal preparation time and is healthier with baked, not fried, chicken.
Not too far from our house there is a massive mall. One that we frequent far too often.
There’s a puppy slash animal shop that we spend way too long in and talk about all the dogs we are going to buy, but then end up not buying any said dogs because the baby is a terror to dogs. He has no concept of being gentle, and well, we don’t feel ready to have a tiny little puppy with him being so rough. Did I tell you about how he practically ripped the lips off my dog when we were in Utah? Yeah. That was bad.
Then there’s my favorite shop that the husband dreads me going into because he can’t get me to leave. Ever. It’s called Williams Sonoma. And P.S. this past weekend they were baking pumpkin bread in their store and have all the pumpkin candles lit, and being there feels like my happy place. I mean, it’s got to be my happy place because I can’t stop smiling. And touching all of the dishes and wishing I could just move into the store and smell the bread and candles and bake in all the dishes and cut with all those knives all day long.
It’s definitely my happy place.
And then there are baby clothes stores and a kids play place that the baby loves. And of course, we are those parents that just sit there and laugh and smile at how adorable our baby is. Both of us with our iPhone’s shooting way too many pictures, half of which are blurry, and the other half that are the same as the first half.
We are those parents.
And then there is a massive food court. Of course, we never eat at the same place, because the husband and I have such different preferences. Me? I’m like Panera all the way. Because that can be my second home after Williams Sonoma.
And the husband is like – seriously – why are you so weird? Why would you get a sandwich and salad when there is Chinese food? Cause he loves it.
So we are sitting there and I’m eating my delicious Greek salad because that’s what I always get and he is shoveling in an orange chicken of sorts and he can’t get enough of it. And then I realize how bad of a wife I am because I pretty much never make him Asian-inspired chicken dishes. And when I make him orange chicken it’s like a once a year thing and he is so in love with me. And I also, at this instance, realize, I never made it up to him for making the wrong type of brownies for our anniversary.
The great news is – it turns out being a good wife can be rewarding because I think I liked this dish even more than him. It’s got all the right flavors, textures, and the sriracha cream sauce? I think I could just shovel that down plain.
The sriracha cream sauce is an easy peasy three ingredients. I used Texas Pete CHA! because I love it’s taste and texture. It’s thick, spicy, and totally deliciously addictive. This sriracha sauce was released less than a year ago and it’s already spread to tons of supermarkets because it’s gained popularity so quickly. (You can also find it on TexasPete.com). The Texas Pete hot sauces have been sold for decades and this sriracha sauce is every bit as good! P.S. I’m giving a way a whole CHA! gift pack so scroll down to the end of the post for deets on that!
The other two ingredients are sweetened condensed milk and some mayonnaise. I used a low-fat version, but use whatever you have on hand or like best. The three ingredients just get whisked together and poured over the baked chicken.
Which did I mention how easy the chicken is? The oven does the work for you! Basically you just cut the chicken into thin and small tenderloins and bake them in the terriyaki sauce. Once they come out of the oven, you cover them in more teriyaki sauce + sesame seeds and then smother the heck out of them with this sriracha cream sauce.
Ready your chopsticks everyone. This stuff is goooood.
- 1 pound boneless skinless chicken breast
- 1 cup white or brown rice
- 1 tablespoon cold water
- 1 tablespoon cornstarch
- 1/4 teaspoon pepper
- 1/2 cup low sodium soy sauce I used Lite
- 4 tablespoons white sugar
- 2 tablespoons brown sugar packed
- 1/4 cup apple cider vinegar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 cup mayo
- 1-2 tablespoons sriracha sauce
- 1 tablespoon sweetened condensed milk
- Optional: sesame seeds green onions
Preheat the oven to 425 degrees F.
Line an 8 x 8 baking pan with tin foil and spray it with cooking spray.
Remove the fat from the chicken and slice the breasts into thin tenderloins (refer to pictures for the size I cut them into).
Place into the baking tray.
Meanwhile, combine all of the teriyaki sauce ingredients into a small saucepan over medium heat. Whisk briskly until the ingredients are well combined and then lower the heat. Let the mixture simmer stirring frequently until it starts to bubble at the edges and thicken.
Pour half of the teriyaki sauce over the chicken and cover the pan with foil.
Bake for 20-25 minutes and then remove from the oven. Flip the chicken pieces over and brush on more sauce (you should still have some sauce left for later).
Return to the oven (uncovered) for 5-8 minutes. (The chicken should be completely cooked through and the juices should run clear -- if not, you likely cut the pieces too large and will need to cover the chicken with foil and cook longer until the chicken is cooked through).
Meanwhile, prepare rice according to package directions.
For the sriracha cream sauce, combine all of the ingredients and whisk together until completely combined.
To put it all together: Place rice down first, then the cooked chicken, then the remaining teriyaki sauce, sesame seeds, and finally the sriracha cream sauce.
If desired, top with chopped green onions.
Here are some more chicken dinners: