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.
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
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- 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.
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- 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.
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- Hot Pan: Make sure your skillet is nice and hot before adding the chicken. That's how you get that delicious sear.
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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- Sesame oil for finishing: A drizzle of sesame oil right at the end adds an extra layer of nutty richness that's just divine.
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- Make Ahead: Prepare it a day in advance and reheat it slowly on the stove or in the oven.
Storage & Reheating
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- 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.
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- 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.
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- 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.
Nutrition
Calories: 238kcalCarbohydrates: 17gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 108mgSodium: 916mgPotassium: 342mgFiber: 0.3gSugar: 14gVitamin A: 27IUVitamin C: 0.01mgCalcium: 26mgIron: 2mg
Tried this recipe?Let us know how it was!