Panda Express Teriyaki Chicken Recipe
This easy 30-minute Panda Express Teriyaki Chicken recipe is the ultimate homemade copycat! Juicy chicken thighs coated in a sweet, sticky teriyaki glaze that tastes just like your favorite takeout – but even better.
Equipment
- 1 Large Skillet For searing and simmering
- 1 Mixing Bowl For preparing sauce or marinade
- 1 Whisk To mix teriyaki sauce
- 1 Knife For slicing chicken
- 1 Cutting Board Prep surface for chicken
Ingredients
- For the Chicken
- 1½ pounds boneless skinless chicken thighs – trimmed
- 1 tablespoon oil – vegetable or canola
- Salt & pepper – to taste
- For the Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 clove garlic – minced
- 1 teaspoon fresh ginger – grated
- 1 tablespoon cornstarch
- 2 tablespoons water – for cornstarch slurry
- Optional Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Prep the Chicken
- Pat chicken thighs dry and season with salt and pepper.
- Sear the Chicken
- Heat oil in a large skillet over medium heat. Cook chicken 3–4 minutes per side, until browned and cooked through. Remove and set aside.
- Make the Sauce
- In the same pan, add garlic and ginger. Sauté for 1 minute. Add soy sauce, brown sugar, honey, vinegar, and sesame oil. Bring to a simmer.
- Thicken the Sauce
- Stir together cornstarch and water in a bowl. Add to the sauce and stir until thick and glossy.
- Coat the Chicken
- Return chicken to pan, spoon sauce over the top, and simmer for 3–4 minutes to glaze.
- Serve & Garnish
- Slice chicken, serve over rice, and garnish with sesame seeds and green onions.
Notes
- Swap thighs for chicken breast if desired, but reduce cooking time to avoid dryness.
- Want it spicy? Add red pepper flakes or a dash of Sriracha to the sauce.
- Make it gluten-free by using tamari instead of soy sauce.