Panda Express Teriyaki Chicken Recipe
Panda Express Teriyaki Chicken is a savory-sweet dish with juicy, pan-seared chicken thighs coated in a rich, glossy teriyaki glaze. The homemade sauce balances sweet and umami flavors, making it a perfect pairing with rice. Quick and easy, this recipe delivers restaurant-quality taste at home.
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.