If you’re craving the bold and savory flavors of Panda Express’s Teriyaki Chicken but don’t want to leave the house, this homemade version is just what you need. Sweet, tangy, and packed with umami flavor, this dish is super easy to make and tastes just like the one you know and love from the restaurant.
The chicken thighs are cooked to perfection, then coated in a rich, glossy teriyaki sauce made with soy sauce, brown sugar, and ginger. Whether you’re serving it over rice, with steamed veggies, or just eating it on its own, this Panda Express-inspired Teriyaki Chicken will quickly become a family favorite.
Behind the Recipe
I first made this recipe after having a craving for Panda Express but not wanting to deal with the long line or the takeout containers. I wanted to create a simple, healthier version of their Teriyaki Chicken, but without compromising on flavor. After a few attempts, I nailed it!
The sweet and savory balance of the sauce with tender, juicy chicken thighs makes for a dish that’s just as satisfying as the takeout version. Plus, it’s made with ingredients I always have in my pantry, so it’s perfect for busy nights when I want something quick but flavorful.
Why You’ll Love This Recipe
• Quick and Easy: Ready in just about 30 minutes, perfect for a busy weeknight meal.
• Sweet and Savory Flavor: The rich, slightly sweet teriyaki sauce is balanced with garlic and ginger, creating a mouthwatering glaze.
• Perfectly Tender Chicken: The chicken thighs stay juicy and flavorful, making each bite more satisfying.
• Customizable: Serve it with rice, vegetables, or even in a wrap for different meal ideas.
• Healthier Takeout: Skip the takeout and make this flavorful dish from scratch using fresh ingredients.
• Minimal Ingredients: Made with basic pantry staples like soy sauce, brown sugar, and ginger—no need for fancy ingredients.
• Kid-Friendly: The sweet flavor profile makes this a hit with kids, and it’s a great way to sneak in some protein.
Chef’s Pro Tips for Perfect Results
• Use Boneless, Skinless Chicken Thighs: Chicken thighs stay juicier and more flavorful than chicken breasts, which helps prevent dry, bland chicken.
• Marinate the Chicken: For even more flavor, marinate the chicken in some of the teriyaki sauce for 30 minutes before cooking.
• Cook on Medium Heat: To avoid burning the sugar in the sauce, cook the chicken over medium heat and keep an eye on it while the sauce thickens.
• Use Fresh Ginger: Fresh ginger adds a vibrant flavor to the sauce. If you don’t have fresh ginger, ground ginger works as a substitute.
• Double the Sauce: If you love extra sauce, double the ingredients for the sauce and pour it over rice or veggies.
Kitchen Tools You’ll Need
- Skillet or Wok: A large skillet or wok works best to sear the chicken and cook the sauce evenly.
- Measuring Spoons: For accurately measuring your seasonings and ingredients.
- Tongs or a Spatula: To flip and stir the chicken as it cooks.
- Small Bowl: For mixing the cornstarch and water together to thicken the sauce.
Ingredients in This Recipe
- 1 tbsp Vegetable Oil: Used for cooking the chicken, giving it a crispy edge and helping it sear properly.
- 1 lb Boneless, Skinless Chicken Thighs: Chicken thighs are flavorful and stay juicy during cooking. Their slightly higher fat content gives the dish richness and tenderness.
- 1 tbsp Cornstarch: Cornstarch helps thicken the sauce, giving it a glossy texture.
- 1 tsp Garlic Powder: Adds a savory depth of flavor to the sauce.
- Salt and Pepper to Taste: Essential seasonings that enhance the flavor of the chicken and sauce.
- ¼ cup Soy Sauce: The base of the teriyaki sauce, providing that savory umami flavor. Use low-sodium soy sauce if you want to control the salt content.
- 1 tsp Ground Ginger: Adds a warm, aromatic flavor that perfectly complements the soy sauce and garlic.
- ¼ cup Water: Helps dilute the soy sauce and balance the flavors of the sauce.
- ¼ cup Brown Sugar: The sugar adds sweetness to the teriyaki sauce and helps it caramelize when cooking the chicken.
Ingredient Substitutions
- Chicken Thighs: If you prefer, you can substitute chicken breasts for a leaner option, though they may not be as juicy as thighs.
- Soy Sauce: Use tamari if you’re looking for a gluten-free version of the soy sauce.
- Cornstarch: You can substitute cornstarch with arrowroot powder for a similar thickening effect.
- Brown Sugar: For a less sweet version, you can use coconut sugar or maple syrup, though this will change the flavor slightly.
- Ground Ginger: Fresh ginger can be used instead of ground ginger, but you’ll need about 1 tablespoon of fresh ginger for this recipe.
- Vegetable Oil: Olive oil or sesame oil can be used in place of vegetable oil for a different flavor profile.
Ingredient Spotlight
Soy Sauce: The foundation of the teriyaki sauce, soy sauce provides the rich, savory umami flavor that makes this dish so irresistible. It’s important to use a good quality soy sauce, and if you prefer a lower-sodium version, opt for low-sodium soy sauce or tamari. The saltiness of the soy sauce is balanced by the sweetness of the brown sugar, creating the perfect balance of flavors in the sauce.
Instructions for Making This Recipe
- Prepare the Chicken: Cut the chicken thighs into 1-inch pieces. Season with salt, pepper, and garlic powder.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through.
- Make the Sauce: In a small bowl, mix the cornstarch and water until smooth. Add the soy sauce, brown sugar, garlic powder, ginger, and white wine to the bowl and whisk to combine.
- Add the Sauce: Once the chicken is cooked, add the sauce to the skillet with the chicken. Stir to coat the chicken in the sauce, and cook for another 2-3 minutes until the sauce thickens.
- Finish and Garnish: Add the sesame oil and give the sauce one last stir. Garnish with toasted sesame seeds, green onions, and orange slices if desired.
- Serve: Serve the teriyaki chicken over rice, with steamed vegetables, or in lettuce wraps for a lighter option.
Panda Express Teriyaki Chicken Recipe
Equipment
- Skillet or Wok: A large skillet or wok works best to sear the chicken and cook the sauce evenly.
- Measuring Spoons: For accurately measuring your seasonings and ingredients.
- Tongs or a Spatula: To flip and stir the chicken as it cooks.
- Small Bowl: For mixing the cornstarch and water together to thicken the sauce.
Ingredients
- 1 tbsp Vegetable Oil: Used for cooking the chicken giving it a crispy edge and helping it sear properly.
- 1 lb Boneless Skinless Chicken Thighs: Chicken thighs are flavorful and stay juicy during cooking. Their slightly higher fat content gives the dish richness and tenderness.
- 1 tbsp Cornstarch: Cornstarch helps thicken the sauce giving it a glossy texture.
- 1 tsp Garlic Powder: Adds a savory depth of flavor to the sauce.
- Salt and Pepper to Taste: Essential seasonings that enhance the flavor of the chicken and sauce.
- ¼ cup Soy Sauce: The base of the teriyaki sauce providing that savory umami flavor. Use low-sodium soy sauce if you want to control the salt content.
- 1 tsp Ground Ginger: Adds a warm aromatic flavor that perfectly complements the soy sauce and garlic.
- ¼ cup Water: Helps dilute the soy sauce and balance the flavors of the sauce.
- ¼ cup Brown Sugar: The sugar adds sweetness to the teriyaki sauce and helps it caramelize when cooking the chicken.
Instructions
- Prepare the Chicken: Cut the chicken thighs into 1-inch pieces. Season with salt, pepper, and garlic powder.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through.
- Make the Sauce: In a small bowl, mix the cornstarch and water until smooth. Add the soy sauce, brown sugar, garlic powder, ginger, and white wine to the bowl and whisk to combine.
- Add the Sauce: Once the chicken is cooked, add the sauce to the skillet with the chicken. Stir to coat the chicken in the sauce, and cook for another 2-3 minutes until the sauce thickens.
- Finish and Garnish: Add the sesame oil and give the sauce one last stir. Garnish with toasted sesame seeds, green onions, and orange slices if desired.
- Serve: Serve the teriyaki chicken over rice, with steamed vegetables, or in lettuce wraps for a lighter option.
Notes
- Marinate the chicken in half the sauce for 30 minutes before cooking.
- A cast-iron skillet can be used instead of non-stick for a better sear.
- Adjust the sauce’s sweetness by adding honey or reducing the brown sugar slightly.
Nutrition Facts (Per Serving)
| Nutrition | Value |
| Calories | 238kcal |
| Carbohydrates | 17g |
| Fibre | 0.3g |
| Fat | 8g |
| Protein | 24g |
| Cholesterol | 108g |
Texture & Flavor Secrets
The key to the smooth and glossy texture of the sauce is the cornstarch slurry, which thickens the sauce as it cooks. The chicken thighs give this dish a juicy, tender bite, while the sweet and savory teriyaki sauce coats each piece perfectly. The balance of soy sauce, brown sugar, garlic, and ginger creates a rich flavor profile that’s not too sweet or too salty.
Cooking Tips & Tricks
• Cook the Chicken in Batches: To avoid overcrowding the pan, cook the chicken in batches. This ensures that each piece gets a nice sear and doesn’t steam.
• Adjust the Sweetness: If you like your teriyaki sauce sweeter, add a little more brown sugar. For a more savory version, add more soy sauce or tamari.
• Use Fresh Garlic: Fresh garlic adds more vibrant flavor than garlic powder, so try using it if you want a stronger garlic kick.
• Thickening the Sauce: If the sauce is too thin, you can add a bit more cornstarch mixed with water to achieve the desired thickness.
What to Avoid
• Overcrowding the Pan: When cooking the chicken, avoid adding too many pieces at once. Overcrowding the pan will result in uneven cooking and can prevent the chicken from getting a nice sear.
• Overcooking the Chicken: Chicken thighs are best cooked until they’re golden and crispy on the outside, but be careful not to overcook them or they’ll become dry.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Make-Ahead and Storage Tips
- Make-Ahead: You can prepare the sauce ahead of time and store it in the fridge for up to 3 days. Just add it to the chicken when you’re ready to cook.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This dish can be frozen for up to 2 months. Just make sure to cool it completely before transferring it to a freezer-safe container.
How to Serve This Dish
Serve the Panda Express-inspired Teriyaki Chicken over steamed jasmine rice, brown rice, or cauliflower rice for a low-carb option. It also pairs well with sautéed vegetables, like broccoli, bell peppers, or snap peas.
Asian-Inspired Recipes
Creative Leftover Transformations
- Teriyaki Chicken Wraps: Use leftover teriyaki chicken in wraps with lettuce, shredded carrots, and avocado for a light and delicious meal.
- Teriyaki Chicken Stir-Fry: Stir-fry the leftover chicken with more vegetables and a bit of soy sauce for a quick and tasty stir-fry.
Additional Tips
• For a Crisper Chicken: After cooking the chicken, broil it in the oven for a few minutes to get a crispy exterior.
• Top with Sesame Seeds: Toasted sesame seeds add a nice crunch and extra flavor to your teriyaki chicken.
Make It a Showstopper
For a beautiful presentation, serve your Teriyaki Chicken in a large platter, topped with fresh herbs like cilantro, sesame seeds, and a few slices of orange for a pop of color.
Variations to Try
• Spicy Teriyaki Chicken: Add more sriracha or a chopped chili to the sauce for extra heat.
• Orange Teriyaki Chicken: Add orange zest or orange juice to the sauce for a citrusy twist.
• Teriyaki Chicken with Veggies: Add sliced bell peppers, carrots, or snap peas to the pan for a veggie-packed version.
• Grilled Teriyaki Chicken: Grill the chicken instead of cooking it in the skillet for a smoky flavor.
• Teriyaki Chicken with Pineapple: Add chunks of fresh pineapple to the pan for a sweet and tropical version of the dish.
FAQ’s
- Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they might be less tender and juicy than thighs. - Can I use this recipe for meal prep?
Yes, this dish stores well in the fridge for up to 3 days, making it perfect for meal prep. - What can I use instead of soy sauce?
Tamari is a great gluten-free option, or you can use coconut aminos for a soy-free version. - Can I skip the wine?
Yes, if you prefer, you can substitute the wine with additional vegetable broth. - How do I make this spicier?
Add more sriracha or fresh chopped chili peppers to the sauce to ramp up the heat. - Can I use frozen chicken for this recipe?
It’s best to thaw the chicken before cooking it for even cooking and better texture. - Can I make this recipe in advance?
Yes, you can prepare the chicken and sauce ahead of time and refrigerate until ready to cook. - How long does it take to cook chicken thighs?
Chicken thighs typically take about 10-15 minutes to cook through, depending on the size of the pieces. - Can I double this recipe?
Yes, you can double the recipe, but be sure to adjust the cooking time as needed. - Can I freeze leftover Teriyaki Chicken?
Yes, you can freeze the cooked chicken and sauce for up to 2 months.
