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Panda Express Teriyaki Chicken with sticky sweet-savory glaze on fork-tender chicken thighs is the *takeout-night-without-the-takeout* dinner my girls Maddie and Lizzie request every single Friday because it tastes exactly like the real thing. If you love our Copycat Chili Chicken Enchilada Soup, this 30-minute copycat hits the same craving.
Five pantry ingredients, one skillet, and 30 minutes turns into a glazed Panda Express style chicken plate paired with rice and broccoli or our Easy Chinese Chicken Recipe.
Panda Express Teriyaki Chicken Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽 Serving: 4 servings
- ⚡ Calories: 410kcal per serving
- 🌶 Flavor Profile: Sweet, savory, umami-rich (classic teriyaki with a Panda Express twist)
- ✋ Difficulty: Beginner, on par with our Easy Chinese Chicken Recipe
Quick Answer
Sear boneless chicken thighs in a hot skillet for 5 minutes per side until golden. Meanwhile, whisk soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger with 2 teaspoons of cornstarch slurry. Pour the sauce over the cooked chicken in the skillet and simmer 3 to 4 minutes until the glaze thickens and coats every piece. Slice the chicken against the grain, drizzle with extra sauce, and serve over rice with steamed broccoli.
Jump to:
- Panda Express Teriyaki Chicken Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Panda Express Teriyaki Chicken
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Panda Express Teriyaki Chicken FAQs
- Other Recommended Copycat Recipes
- Panda Express Teriyaki Chicken
Why This Recipe Works
Click to see the technique science
- Chicken thighs (not breasts) for that Panda Express texture. Boneless skinless thighs have more fat and connective tissue, which keeps them juicy through high-heat searing AND the saucy simmer. Breasts dry out and shred.
- Sear hard and dry first, sauce after. Pan-searing the chicken DRY (no sauce in the pan) builds the brown-edge crust. Adding sauce too early steams the chicken instead of searing it, killing the fast-food caramelization.
- Cornstarch slurry is the secret to that sticky glaze. Stirring 2 teaspoons of cornstarch into the cold sauce before it hits the pan thickens the teriyaki to that signature Panda Express coat-the-back-of-a-spoon consistency.
- Slice against the grain. Cutting chicken thighs across the muscle fibers shortens them and gives you tender bites instead of stringy ones. Look for the parallel lines in the meat and cut perpendicular.
- Toast the sesame oil at the end. Adding the sesame oil to the sauce mid-simmer (not at the start) preserves the nutty aroma. Cooking sesame oil too long bakes off the volatile compounds that give it the signature flavor.
- Why this Panda Express Teriyaki Chicken beats takeout: No mystery sodium spike, no waiting in line, no soggy rice from the steam-table effect. You control the glaze thickness and salt level.
Why You’ll Love This Recipe
- Tastes exactly like Panda Express. Side-by-side blind-taste-tested at our kitchen table by Maddie and Lizzie. They could not tell the difference.
- 30 minutes flat, one skillet. Less time than driving to Panda Express, ordering, and driving home.
- Pairs with anything. White rice, fried rice, lo mein noodles, steamed broccoli, or our Easy Chinese Chicken Recipe for a full Asian-inspired dinner spread.
Key Ingredients
- Chicken Thighs: Boneless, skinless. Thighs hold up to the high-heat sear and saucy simmer without drying out. Avoid chicken breasts, they shred under this method.
- Soy Sauce: Low-sodium soy sauce gives you control over the final salt level. Kikkoman, Lee Kum Kee, or San-J all work. Avoid imitation soy sauce, the flavor is too one-dimensional.
- Brown Sugar: Light brown sugar dissolves into the sauce and gives the glaze its classic sweet-savory balance. Dark brown sugar works for a deeper molasses note.
- Sesame Oil: Toasted (dark) sesame oil, not raw. The toasted version has the nutty Panda Express signature flavor. Add at the END of the simmer to preserve aroma.
- Garlic and Ginger: Both fresh, both grated. Powdered substitutes are flat. 2 cloves garlic + 1 inch fresh ginger is the right ratio for 1 pound of chicken.
- Cornstarch: The thickener. 2 teaspoons stirred into the cold sauce before it hits the pan gives you the sticky glaze.
See recipe card for exact quantities.
Variations and Substitutions
- Spicy Teriyaki Chicken: Add 1 to 2 teaspoons of sriracha or 1/2 teaspoon of red pepper flakes to the sauce for a heat kick.
- Pineapple Teriyaki: Stir 1/2 cup of pineapple juice (or 1/2 cup crushed pineapple) into the sauce for a tropical sweetness reminiscent of Hawaiian teriyaki.
- Gluten-Free Version: Swap the soy sauce for tamari or coconut aminos. Same flavor profile, no gluten.
- Honey Teriyaki: Replace half the brown sugar with honey for a floral sweetness that pairs beautifully with the soy and ginger.
- Chicken Breast Substitute: If you must use chicken breasts, slice them in half lengthwise to create thin cutlets that cook in 4 minutes per side without drying out.
- Pair with our Easy Chinese Chicken Recipe for a full Asian-inspired dinner spread.
How to Make Panda Express Teriyaki Chicken
- Mix the teriyaki sauce. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and 2 teaspoons cornstarch until smooth. Set aside.
- Sear the chicken thighs. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken thighs and sear undisturbed for 5 minutes per side until golden brown and cooked through (165 degrees internal).
- Add the sauce. Reduce heat to medium and pour the prepared teriyaki sauce over the chicken. Simmer 3 to 4 minutes, spooning the sauce over the chicken, until the glaze thickens to coat the back of a spoon.
- Slice and serve. Transfer the chicken to a cutting board and let rest 2 minutes. Slice across the grain into 1/2-inch strips, plate over white rice, drizzle with extra sauce from the pan, and top with sesame seeds and sliced green onions.
Recipe Tips & Tricks
- Pat the chicken thighs dry with paper towels before searing. Wet chicken steams instead of browns and you lose the Panda Express caramelization.
- Cast iron or stainless steel skillet beats nonstick for this recipe. The brown crust forms better on heavier metal.
- Do not crowd the pan. Sear in two batches if needed. Crowded chicken steams instead of sears.
- Whisk the cornstarch into the COLD sauce before adding to the pan. Adding cornstarch to a hot pan = clumpy chunks instead of smooth glaze.
- Add sesame oil at the END, not at the start. Toasted sesame oil loses its nutty aroma if cooked too long.
- Slice against the grain for tender bites. Look for the parallel lines in the meat fibers and cut perpendicular.
- Storage: Cooked Copycat Panda Express Teriyaki Chicken keeps in an airtight container in the fridge for 4 days. Reheat covered in a skillet over low heat with a splash of water to revive the glaze.
Serving Ideas and Suggestions
The Panda Express signature plate is teriyaki chicken over a bed of white rice with steamed broccoli, baby corn, and carrots on the side. Pile it on dinner plates the same way for the full takeout fantasy. Drizzle the sauce from the skillet over the rice for the bonus glaze every Panda Express plate gets at the steam table.
For a fuller Asian-inspired dinner spread, set this Panda Express Teriyaki Chicken next to our Easy Chinese Chicken Recipe for chicken variety, our Sausage Dirty Rice for a hearty side, and frosty Vodka Cherry Limeade Cocktails for the adults.
For meal prep, portion the sliced chicken, rice, and broccoli into 4 lunch containers with a small cup of extra sauce on the side. Reheat at lunch with a sauce drizzle and you have Panda Express lunch every day for the work week.
Panda Express Teriyaki Chicken FAQs
Panda Express teriyaki sauce is a sweet-savory glaze made from soy sauce, brown sugar, sesame oil, garlic, ginger, and cornstarch as the thickener. This copycat recipe uses the exact same ingredient list to match the restaurant flavor at home.
Chicken thighs are the right choice for Panda Express Teriyaki Chicken. Thighs have more fat and connective tissue, which keeps them juicy through the sear and the saucy simmer. Chicken breasts dry out and shred under this method. If you must use breasts, slice them in half lengthwise into thin cutlets and cook 4 minutes per side.
Whisk 2 teaspoons of cornstarch into the COLD teriyaki sauce before adding it to the pan. The cornstarch slurry thickens as the sauce simmers, coating the chicken in that signature glossy Panda Express finish. Adding cornstarch to a hot pan creates clumps instead of glaze.
Yes. Cook the chicken and sauce, then store the sliced chicken with sauce in an airtight container in the fridge for up to 4 days. Reheat covered in a skillet over low heat with a splash of water. Avoid the microwave, it dries out the chicken and breaks the glaze.
Not as written, soy sauce contains wheat. To make it gluten-free, swap the soy sauce for tamari or coconut aminos. Both deliver the same umami flavor without gluten. All other ingredients in this recipe are naturally gluten-free.
The classic Panda Express plate is teriyaki chicken over white rice with steamed broccoli, baby corn, and carrots. For a fuller spread, pair with fried rice, lo mein noodles, or chow mein. For a lower-carb option, serve over cauliflower rice.
Other Recommended Copycat Recipes
If you make this Copycat Panda Express Teriyaki Chicken, drop a star rating and a comment below to tell me what side dish you served alongside. Next up on the rebuild slate: our Vodka Cherry Limeade Cocktails getting the v4.23 treatment. Happy cooking!
For another copycat favorite, make the best sweet and sour chicken next.
Round out the week with cheesy Monterey chicken next.
Looking for more? Try viral TikTok ramen for another easy family favorite.
Panda Express Teriyaki Chicken
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
For teriyaki sauce:
- 1/2 cup soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon light brown sugar packed
- 1 teaspoon apple cider vinegar
- 3 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Season the chicken thighs with salt and pepper.6 boneless skinless chicken thighs, 1/2 teaspoon salt, 1/2 teaspoon 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.2 tablespoons olive oil
- Mix all teriyaki ingredients except cornstarch and water in a bowl.1/2 cup soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 1 teaspoon light brown sugar, 1 teaspoon apple cider vinegar
- Dissolve the starch in water and then pour it into a cup of sauce – this way you will avoid lumps. Mix everything again.1 tablespoon cornstarch, 3 tablespoons water
- 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.
Notes
- 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.
Nutrition
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