Using just 5 simple ingredients you can make a delicious teriyaki chicken dish, on a bed of fluffy rice, topped with a sriracha cream sauce. This was so super delicious I can’t wait to make this recipe again.

Baked Teriyaki Chicken with Sriracha Cream Sauce - so easy and delicious. This is one of my ALL TIME faves. Can't wait to make this recipe again!

You could also lighten it up by using a bed of greens instead of rice, and make it into a salad.

Baked Teriyaki Chicken with Sriracha Cream Sauce


  • 1 lb uncooked boneless skinless chicken breasts, cut into chunks
  • 1 c uncooked rice
  • 1/2 c teriyaki sauce
  • 1/4 c mayonnaise
  • 1-2 Tbs sriracha sauce
  • optional toppings: sesame seeds, green onions


  • Prepare rice according to package directions (I used my all time fave rice cooker.)
  • While the rice is cooking preheat oven to 425°F.
  • Line an 8×8 baking pan with foil and spray with non-cook cooking spray.
  • Place chicken pieces into the baking pan, pour teriyaki sauce on top, and cover pan with foil.
  • Bake for 20-25 min then remove from oven.
  • Flip the chicken pieces over and spoon teriyaki from the pan on top of the chicken.
  • Return to the oven, uncovered, for 5-8 min, or until chicken is cooked through. Cooking time will depend on the size and thickness of the chicken pieces.
  • To make the sriracha cream sauce, whisk together the mayo and sriracha until combined. Place in a squeeze bottle, or a ziplock sandwich bag with a tiny piece of a corner snipped off.
  • To serve, place rice on a serving platter, then add cooked chicken, and top with teriyaki sauce from baking pan, cream sauce (I placed it in a ziplock bag, clipped the corner, and squeezed it on), and optional toppings.

Baked Chicken Teriyaki with Sriracha Cream Sauce

recipe adapted from

squeeze bottles