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You know that awesome Teriyaki Chicken Recipe from Panda Express? We’re talking fork-tender chicken, glazed in a sticky teriyaki chicken sauce.

up close image of Teriyaki Chicken Recipe served over rice

Well, I’m a super fan! So, of course, I had to try and make it on my own. Can’t help it! And this Teriyaki Chicken recipe is to die for!

I stuck with simple pantry ingredients and it’s perfect if you’re short on time or just want a quick meal that the entire family will devour.

Any time I visit Panda Express, I order the sticky Teriyaki chicken. Sometimes, though, I don’t feel like waiting in line or leaving the house (especially on those lazy weekends).

This homemade teriyaki chicken recipe checks all the boxes: it’s quick, doesn’t require fancy cooking skills, and has a savory sauce that tastes almost like the authentic teriyaki sauce you get in restaurants.

All you need is boneless skinless chicken thighs, a few simple ingredients like soy sauce, apple cider vinegar, and brown sugar, and about 40 minutes of cooking time.

Serve it with white rice or brown rice, add a side of bell pepper stir-fry if you want, or just keep it simple—this dish is flexible enough to fit your tastes.

No more waiting in line, no more extra cost for takeout. It’s all you, right in your own kitchen! Here comes my Teriyaki Chicken Recipe!

Some of our other favorite chicken recipes we have on our site include: The Best Fried Sweet and Sour Chicken, The BEST Sticky Slow Cooker Barbecue Chicken Recipe, and Italian Lemon Chicken Foil Packet.

sliced Teriyaki Chicken Recipe over rice

Jump to:

WHY THIS RECIPE WORKS:
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
HOW TO MAKE TERIYAKI CHICKEN RECIPE:
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE CHICKEN BREAST INSTEAD?
WHAT MAKES THIS A COPYCAT?
ANY ADDITIONS?
ANY SUBSTITUTIONS?
HOW TO STORE:
DANA’S TIPS AND TRICKS:
Copycat Panda Express Teriyaki Chicken Recipe

WHY THIS RECIPE WORKS:

Tons of Flavor, Minimal Effort: By mixing soy sauce, apple cider vinegar, brown sugar, and fresh ginger (plus a bit of garlic paste), you get a delicious teriyaki sauce that’s sweet, tangy, and salty—all without too much hassle.
Perfect Texture for the Chicken: Using boneless skinless chicken thighs means you’ll end up with savory chicken that’s tender and juicy.
Easy to Adapt: It’s easy to add extra sauce, toss in your favorite veggies, or even swap some ingredients if you’re on a specific calorie diet or prefer a healthier meal.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Boneless skinless chicken thighs
Salt
Pepper
Olive oil
Soy sauce
Garlic paste
Ginger paste
Brown sugar
Apple cider vinegar
Water
Cornstarch

ingredients needed to make Teriyaki Chicken Recipe

HOW TO MAKE TERIYAKI CHICKEN RECIPE:

Season the chicken thighs with salt and pepper.
In a skillet over medium heat, add the oil, once hot, cook the chicken thighs on both sides for 7 minutes, then transfer to a plate.

collage of images showing how to make the first steps of Teriyaki Chicken Recipe

Mix all teriyaki ingredients except cornstarch and water in a bowl.
Dissolve the starch in water and then pour it into a cup of sauce – this way you will avoid lumps. Mix everything again.
Pour the teriyaki sauce into the pan after frying the chicken and heat for 2 minutes, stirring.
Transfer the chicken thighs to the pan and toss them until they are completely coated with the teriyaki sauce. Heat for another few minutes until the chicken is warmed through and the sauce is thickened. Serve immediately.

last step of Teriyaki Chicken Recipe in skillet

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I USE CHICKEN BREAST INSTEAD?

Absolutely. If you prefer boneless skinless chicken breasts, go for it!

Just keep in mind that chicken breast can dry out more easily.

Watch the cooking time closely to keep the meat tender.

WHAT MAKES THIS A COPYCAT?

It’s all about capturing that sticky teriyaki chicken flavor you know from Panda Express—sweet, salty, and a little tangy.

We combine soy sauce, apple cider vinegar, and brown sugar, which is pretty close to the traditional teriyaki sauce we love from the restaurant.

The end result is a homemade version that’s surprisingly close to the real deal.

finished Teriyaki Chicken Recipe served in white bowl with sides

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ANY ADDITIONS?

Believe it or not, teriyaki comes in all kinds of different forms!

Red pepper flakes: If you want a spicy kick, sprinkle some into the savory sauce.
Pineapple chunks: Throw them in near the end for a pineapple teriyaki spin.
Green onions: Slice them thin and sprinkle on top for a fresh pop of color and flavor.
Sesame seeds: A quick shake over the finished dish to add that final restaurant look.
Rice vinegar: For a bit more tang in your sauce if the apple cider vinegar isn’t enough.
Sesame oil: Add a small drizzle at the end for an earthy, nutty twist—especially good if you love coconut aminos flavors.
Bite size pieces: Cut the chicken smaller for faster cooking and a different texture.
Fresh bell pepper strips**: Sauté them in the sauce for added color and nutrients.
Edamame beans: Stir some in for extra protein, making it a fuller meal.
Hot sauce: If you want something spicier than red pepper flakes, a shot of sriracha or your favorite hot sauce does wonders.

ANY SUBSTITUTIONS?

Bring on the variety! I love swapping things sometimes.

Coconut aminos for soy sauce: Good for those watching sodium or avoiding soy—just keep an eye on the sweetness level.
Honey or maple syrup in place of brown sugar: This sweetens the sauce while offering a slightly different flavor.
Balsamic vinegar if you’re out of apple cider—though it might darken the sauce a bit more.
Avocado oil or vegetable oil in place of olive oil if that’s what you have on hand.
Gluten-free soy sauce or tamari for a celiac-friendly version.
Ginger powder if you don’t have fresh or paste—start with a half teaspoon and adjust to taste.

overhead image of sliced Teriyaki Chicken Recipe

HOW TO STORE:

Refrigerator
Let the cooked teriyaki chicken cool completely, then place it in an airtight container in the fridge for up to 3 days.

Reheat gently on medium heat in a large skillet or microwave—if it looks a little dry, add a splash of water to bring back the sauce’s moisture.

Freezer
Put leftover chicken (with sauce) in a freezer-safe container for up to 2 months.

Thaw in the fridge overnight, then warm on low heat in a pan.

The sauce might need a little water or chicken broth if it’s too thick after freezing.

DANA’S TIPS AND TRICKS:

Don’t crowd the pan: If you’re frying the chicken in batches, let the chicken cooks in a single layer for that nice sear. Crowding leads to steaming, not browning.
Watch for lumps: Dissolve cornstarch in water thoroughly before adding it to the sauce. This helps avoid lumps in your homemade chicken teriyaki sauce.
Taste as you go: If you want a sweeter sauce, add a bit more brown sugar. If it’s too salty, toss in a little extra water or sugar to balance it out.
Double up: If you like extra sauce to drizzle on top, just double the teriyaki portion. Sauce can go a long way if you’re serving with brown rice or noodles.
Use a hot pan: For the best sear, ensure your skillet is nice and hot before adding the chicken. This helps achieve that golden brown crust.
Try new veggies: Add onions, mushrooms, or snap peas to make it a one-pan dish. The savory sauce coats them beautifully.

up close image of Teriyaki Chicken Recipe on plate

This Teriyaki Chicken Recipe is an absolute gem for those nights when you crave a chicken teriyaki recipe that tastes just like takeout!

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If you’ve tried this TERIYAKI CHICKEN RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!