Panda Express Teriyaki Chicken Recipe
If you’re craving the savory sweetness of Panda Express Teriyaki Chicken but prefer to make it at home, this copycat recipe is exactly what you need. It’s a simple yet delicious way to recreate a favorite that pairs perfectly with a bowl of fluffy rice, making for a satisfying meal any day of the week.
Why you will love making Copycat Panda Express Teriyaki Chicken
Making your own Panda Express Teriyaki Chicken at home is so easy. Here’s why you’ll be all in:
- Simple: With straightforward ingredients and easy-to-follow instructions, this recipe is a breeze.
- Flavor-packed: Each bite delivers that perfect balance of sweet, savory, and umami, thanks to the teriyaki sauce enriched with soy sauce, garlic powder, and ginger.
- Versatile: Serve it over white rice, brown rice, or even noodles—this chicken is a crowd-pleaser.
- Healthier option: By controlling the ingredients, you can adjust the sodium and skip the MSG, making it a better choice for those watching their intake.
- Meal prep friendly: Make a big batch and enjoy delicious leftovers that reheat well, saving you time and effort on busy days.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Panda Express Teriyaki Chicken with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Here’s how to bring this tasty dish to your table in a few simple steps:
Prepare the Chicken
Start by patting the chicken thighs dry with kitchen towels. This helps the seasoning stick and promotes browning. Season both sides with salt and pepper.
Cook the Chicken
Heat your non-stick skillet over medium-high heat and add the vegetable oil. Once hot, add the chicken. You’re looking for a nice, golden brown sear on each side, which should take a few minutes per side.
Make the Teriyaki Sauce
While the chicken cooks, grab a bowl and whisk together the brown sugar, soy sauce, water, garlic powder, ground ginger, and cornstarch. This combination will create that signature teriyaki sauce that’s both sweet and tangy, with a thickness that clings to the chicken beautifully.
Combine and Simmer
Once your chicken is browned to perfection, pour the sauce mixture over the chicken in the skillet. Stir to coat all the pieces evenly. Let it cook for a few more minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Serve and Enjoy
After letting it sit for a few minutes off the heat, slice the chicken if you prefer, and serve it over a bed of steamed rice. Garnish with green onions and sesame seeds for that extra touch.
Recipe Notes and Expert Tips
Here are a few expert tips to take your dish from great to absolutely amazing:
- Sauce Thickness: Adjust the cornstarch slurry to get your sauce just right. If it’s too thin, a little extra cornstarch mixed with water can thicken it up. Too thick? A splash of water will thin it out.
- Marinate: If you’ve got time, let the chicken marinate in a bit of the sauce for an hour or so before cooking. This marinade deepens the flavor even more.
- Hot Pan: Make sure your skillet is nice and hot before adding the chicken. That’s how you get that delicious sear.
- Chicken: Chicken breast can be a leaner option. Just keep an eye on it while cooking since it can dry out more easily than thighs.
- Cornstarch: If you’re out of cornstarch, you can use arrowroot powder or tapioca starch as a thickener. The ratio is generally 1:1, but you might need to adjust slightly based on the desired thickness.
- Soy sauce: Try low-sodium soy sauce if you’re watching your salt intake. You can also swap out soy sauce for a gluten-free tamari or coconut aminos to make it gluten-free.
- Ginger and garlic: Fresh is best! If you have fresh ginger and garlic, use them instead of the powdered versions for a more vibrant taste.
- Adjust to taste: Love garlic? Add a bit more. Not so keen on ginger? Use less. Fancy some heat? Add some chili flakes or a splash of sriracha to the sauce. This recipe is super forgiving and can be tweaked to suit your palate.
- Sesame oil for finishing: A drizzle of sesame oil right at the end adds an extra layer of nutty richness that’s just divine.
- Make Ahead: Prepare it a day in advance and reheat it slowly on the stove or in the oven.
How to Store Leftover Panda Express Teriyaki Chicken
Here’s how to keep that Teriyaki Chicken tasting fresh and delicious for later:
- Cool & Airtight: Let the chicken cool to room temperature, and then use an airtight container to store your leftovers in the fridge for up to 3 days.
- Reheat: When you’re ready for another round, reheat the chicken gently in the microwave or on the stove. Add a splash of water if the sauce has thickened too much in the fridge.
- Freezing: If you’ve made a big batch, you can freeze portions for later in freezer-safe containers. Just thaw in the fridge overnight before reheating. You can also freeze the sauce on it’s own for later.
Our Top 3 Money Saving Tips for This Recipe
Cooking at home is an excellent opportunity to save some cash. Here are our top three tips for making this Panda Express Teriyaki Chicken on a budget:
- Buy chicken in bulk: Look for sales on chicken thighs and stock up. You can freeze what you don’t use for later.
- Generic brands work: No need for fancy brands when it comes to basic ingredients like soy sauce, brown sugar, and cornstarch.
- Cook in larger batches: Cooking once and eating several times means less energy used over time and fewer ingredients wasted.
What to Serve with Panda Express Teriyaki Chicken
Here’s what goes perfectly with this tasty dinner recipe:
Steamed Jasmine or Brown Rice
The classic companion to teriyaki chicken is a fluffy bed of rice. Whether you opt for the aromatic jasmine rice or the nuttier, fiber-rich brown rice, both will soak up the delicious teriyaki sauce, making every bite a perfect blend of flavors and textures.
Stir-Fried Vegetables
For a splash of color and an extra dose of nutrients, stir-fried vegetables are the way to go. Try bell peppers, broccoli, snap peas, or carrots, quickly sautéed with a hint of soy sauce and garlic. It’s a simple way to round out your meal with something fresh and vibrant.
Asian-Inspired Salad
A crisp, Asian salad can add a refreshing contrast to the rich flavors of the teriyaki chicken. Mix up some mixed greens, cucumbers, and cherry tomatoes with a dressing made from rice vinegar, a touch of sesame oil, soy sauce, and a dash of honey. Top with toasted sesame seeds for that extra crunch.
More Copycat Recipes You Will Love
- Cracker Barrel Chicken and Dumplings Recipe
- Olive Garden Ravioli Carbonara Recipe
- Homemade KFC Zinger Burger Recipe
- Spicy Chicken Chipotle Pasta Recipe
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Panda Express Teriyaki Chicken Recipe
Ingredients
- 1 pound boneless skinless chicken thighs
- Salt and pepper
- 1 tablespoon vegetable oil
- ¼ cup brown sugar
- ¼ cup soy sauce
- ¼ cup water
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
Instructions
- Pat dry the chicken thighs with kitchen towels and season with salt and pepper.1 pound boneless skinless chicken thighs, Salt and pepper
- Heat a non-stick skillet to medium-high and add the oil. Add the chicken once it's hot and cook until browned on both sides.1 tablespoon vegetable oil
- Combine the sugar, soy sauce, water, garlic powder, ground ginger, and cornstarch in a bowl. Mix until well dissolved.¼ cup brown sugar, ¼ cup soy sauce, ¼ cup water, 1 teaspoon garlic powder, 1 teaspoon ground ginger, 1 tablespoon cornstarch
- Once the chicken is golden on both sides, add the sauce and mix well. Cook for a few minutes, or until it thickens. Let it sit for a few minutes and slice.
- Serve the chicken with white rice, scallions, and sesame seeds.
Notes
- Sauce Thickness: Adjust the cornstarch slurry to get your sauce just right. If it’s too thin, a little extra cornstarch mixed with water can thicken it up. Too thick? A splash of water will thin it out.
- Marinate: If you’ve got time, let the chicken marinate in a bit of the sauce for an hour or so before cooking. This marinade deepens the flavor even more.
- Hot Pan: Make sure your skillet is nice and hot before adding the chicken. That’s how you get that delicious sear.
- Chicken: Chicken breast can be a leaner option. Just keep an eye on it while cooking since it can dry out more easily than thighs.
- Cornstarch: If you’re out of cornstarch, you can use arrowroot powder or tapioca starch as a thickener. The ratio is generally 1:1, but you might need to adjust slightly based on the desired thickness.
- Soy sauce: Try low-sodium soy sauce if you’re watching your salt intake. You can also swap out soy sauce for a gluten-free tamari or coconut aminos to make it gluten-free.
- Ginger and garlic: Fresh is best! If you have fresh ginger and garlic, use them instead of the powdered versions for a more vibrant taste.
- Adjust to taste: Love garlic? Add a bit more. Not so keen on ginger? Use less. Fancy some heat? Add some chili flakes or a splash of sriracha to the sauce. This recipe is super forgiving and can be tweaked to suit your palate.
- Sesame oil for finishing: A drizzle of sesame oil right at the end adds an extra layer of nutty richness that’s just divine.
- Make Ahead: Prepare it a day in advance and reheat it slowly on the stove or in the oven.
Storage & Reheating
- Cool & Airtight: Let the chicken cool to room temperature, and then use an airtight container to store your leftovers in the fridge for up to 3 days.
- Reheat: When you’re ready for another round, reheat the chicken gently in the microwave or on the stove. Add a splash of water if the sauce has thickened too much in the fridge.
- Freezing: If you’ve made a big batch, you can freeze portions for later in freezer-safe containers. Just thaw in the fridge overnight before reheating. You can also freeze the sauce on it’s own for later.
