This quick and juicy Panda Express Teriyaki Chicken is your answer to takeout cravings without the takeout price! Tender chicken thighs bathed in a sweet and savory homemade teriyaki sauce create a restaurant-worthy meal that comes together in just minutes. With its irresistible combination of ginger, garlic, and brown sugar, this recipe transforms ordinary weeknight dinners into something truly special—all while filling your kitchen with mouthwatering aromas!

Teriyaki is one of those magical flavors that never disappoints. Every time I make this recipe, I’m transported right back to my favorite mall food court (minus the crowds and sticky tables!). There’s something so satisfying about creating those familiar takeout flavors right in your own kitchen. The chicken sizzles in the pan, the sauce bubbles and thickens, and suddenly your whole house smells like Panda Express—but better, because YOU made it!
I’ve perfected this recipe over countless weeknight dinner emergencies when I needed something delicious and impressive without spending hours in the kitchen. It pairs beautifully with simple sides like rice and steamed veggies, or even alongside my Marry Me Chicken Pasta for a fusion feast that’ll have everyone asking for seconds!
Why You’ll Love This Teriyaki Chicken
- Ready in under 30 minutes from start to finish!
- Uses simple pantry ingredients you likely already have
- Juicy chicken thighs that won’t dry out (unlike takeout that’s been sitting under heat lamps)
- Rich umami flavor from the perfect balance of soy sauce, brown sugar, and rice vinegar
- Fragrant kitchen guaranteed—the ginger and garlic create an irresistible aroma
- Budget-friendly alternative to ordering delivery
- Versatile enough to pair with any sides you have on hand
- Perfectly glossy sauce that coats every bite of chicken
The secret to making this recipe truly shine is taking those extra few minutes to let the chicken simmer in the sauce. Unlike some teriyaki recipes that just drizzle the sauce on top, this method lets the chicken absorb all those gorgeous flavors while keeping it incredibly tender. Trust me—your taste buds (and your wallet!) will thank you for skipping the takeout menu tonight.
Ingredients Overview
Let’s talk about what makes this Panda Express copycat so irresistibly good! I’ve broken down each ingredient so you understand exactly what role it plays in creating that perfect teriyaki magic.
- Chicken thighs: I’m a huge fan of thighs in this recipe! They’re naturally more forgiving than breast meat thanks to their higher fat content, which means juicier, more flavorful results every time. If you’re watching fat intake, you absolutely can use chicken breast instead—just be extra vigilant about not overcooking it. The dark meat from thighs provides that authentic Panda Express tenderness that keeps you coming back for more.
- Salt and pepper: These might seem basic, but they’re your first layer of flavor that penetrates the meat. I like to season generously, especially when working with thighs that can handle more seasoning than leaner cuts.
- Fresh garlic and ginger: Please, please use fresh here! These aromatic powerhouses create that distinctively Asian flavor foundation that makes chicken recipes sing. The oils released when they hit the hot pan create an incredible base for our sauce. In a pinch, you can substitute with powdered versions (1 teaspoon powder equals about 1 tablespoon fresh), but you’ll miss some of that vibrant flavor.
- Soy sauce: This brings that crucial umami depth. I prefer low-sodium varieties so I can control the saltiness. For gluten sensitivities, tamari makes a perfect 1:1 substitution.
- Rice vinegar: This adds brightness that balances the sweetness. It’s milder than other vinegars, with a subtle sweetness that works beautifully in Asian sauces. If you don’t have it, apple cider vinegar can work in a pinch, though the flavor profile will shift slightly.
- Brown sugar: This isn’t just for sweetness! It caramelizes as it cooks, creating that gorgeous glossy finish on your chicken. Dark brown sugar adds more molasses notes, while light brown provides a gentler sweetness – both work wonderfully.
- Sesame oil: Just a touch delivers nutty, toasty notes that instantly make your homemade sauce taste restaurant-worthy. It’s potent stuff, so the small amount in the recipe is intentional!
- Cornstarch slurry: This magical binding agent transforms our liquid ingredients into that luscious, clingy sauce that coats every piece of chicken perfectly. The key is mixing it with cold water before adding to prevent lumps.
Success Tips & Tricks

After making this copycat Panda Express favorite dozens of times, I’ve picked up some game-changing tricks that elevate it from good to “better-than-takeout” territory!
- Customize the sweetness level: The beauty of making this at home is controlling exactly how sweet your teriyaki becomes. Start with less brown sugar than called for – you can always add more during the simmer stage. I find 3 tablespoons creates the perfect balance, but your taste buds might prefer more or less!
- Try an overnight marinade: While this recipe works beautifully as a quick dinner, marinating those chicken thighs overnight in about ⅓ of your teriyaki mixture creates flavor that penetrates all the way through the meat. Just reserve the remaining sauce for cooking day.
- Pat chicken completely dry: This simple step might seem unnecessary, but it’s the difference between beautifully seared meat and steamed chicken. Extra moisture prevents proper browning, so take those extra 30 seconds with paper towels before seasoning.
- Use a meat thermometer: The #1 mistake with chicken thighs is overcooking them to death! They’re done at 165°F, and using a thermometer eliminates guesswork, especially when making chicken for tacos or other recipes where texture matters.
- Let the sauce reduce properly: Patience pays off when thickening the sauce. Look for a consistency where it coats the back of a spoon but still flows – about 3-4 minutes of gentle simmering. This ensures it will cling to the chicken without becoming gloppy.
- Rest before serving: Allow the chicken to rest in the sauce for about 5 minutes before serving. This gives the flavors time to meld and the proteins in the meat to relax, resulting in juicier, more flavorful bites.
The cornstarch slurry is where many home cooks go wrong – make sure to whisk it separately in cold water before adding to your hot sauce. This prevents those dreaded lumps that can make your sauce grainy instead of silky smooth!
Step-by-Step Instructions
Making Panda Express Teriyaki Chicken at home is much simpler than you might think! I’ve made this recipe countless times when I’m craving takeout flavors without the takeout price. Let me walk you through exactly how to make this delicious dish:
Prep Work
First things first – a little prep makes the cooking process go smoothly:
- Prepare the chicken: Pat your chicken thighs dry with paper towels. This helps ensure a nice sear rather than steaming the meat. Season both sides generously with salt and pepper.
- Measure ingredients: Having your sauce ingredients measured and ready makes the cooking process seamless. Grate your ginger and mince your garlic ahead of time.
- Make cornstarch slurry: Mix 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until completely smooth with no lumps.
Cooking the Chicken
- Heat your pan: Add 1 tablespoon of oil to a large skillet over medium heat. Let it get nice and hot – you want to hear that sizzle when the chicken hits the pan!
- Cook the chicken: Place your seasoned chicken thighs in the hot pan. Don’t crowd the pan – work in batches if needed. Cook for 3-4 minutes per side until golden brown and cooked through (165°F internal temperature).
- Rest the chicken: Transfer the cooked chicken to a clean plate and let it rest while you make the sauce. This helps keep the juices inside the meat.
Making the Teriyaki Sauce
This homemade teriyaki sauce is what makes this dish truly special. It’s similar to the flavor profile you’ll find in my potsticker soup, with that perfect balance of savory, sweet and tangy.
- Sauté aromatics: Using the same pan (don’t clean it!), add another tablespoon of oil. Add your grated ginger and minced garlic, sautéing for about 45-60 seconds until fragrant. Don’t let these burn or they’ll taste bitter.
- Add sauce ingredients: Pour in the soy sauce, rice vinegar, brown sugar, and sesame oil, stirring to combine. Let the mixture come to a boil while scraping up all those delicious browned bits from the pan.
- Thicken the sauce: Once boiling, give your cornstarch slurry a quick stir (it settles fast), then pour it into the bubbling sauce while whisking constantly. The sauce will begin to thicken almost immediately.
Finishing Your Dish
- Return chicken to pan: Place your rested chicken back into the thickened sauce, turning to coat both sides.
- Simmer together: Let everything simmer on low heat for 3-4 minutes. This lets the chicken absorb some of the sauce flavors and ensures everything is hot.
- Garnish: Sprinkle sliced green onions and sesame seeds over the top just before serving. This adds fresh flavor, color contrast, and a bit of texture.
Serve your teriyaki chicken immediately over hot rice with a side of steamed vegetables for the complete Panda Express experience! When you slice into that chicken, you’ll see how juicy and flavorful it is – just like takeout but fresher and made with love in your own kitchen.
Recipe Variations or Uses

This versatile teriyaki chicken recipe can be adapted in so many delicious ways. Here are some of my favorite variations that will keep this recipe exciting every time you make it:
Alternative Cooking Methods
Slow Cooker Version: Perfect for busy weeknights when you need dinner ready when you walk in the door!
- Place chicken thighs in the slow cooker
- Mix all sauce ingredients (except cornstarch and water) and pour over chicken
- Cook on low for 6-7 hours or high for 3-4 hours
- Shred chicken with two forks
- Transfer sauce to a saucepan, add cornstarch slurry, and simmer until thickened
- Pour thickened sauce back over chicken and stir to coat
Grilled Teriyaki Chicken: Amazing for summer cookouts or when you want those delicious char marks!
- Marinate chicken in the teriyaki sauce ingredients for at least 1 hour (overnight is even better!)
- Preheat grill to medium-high heat
- Grill chicken for about 5-6 minutes per side, basting with reserved marinade
- Remove when internal temperature reaches 165°F
- For extra flavor, simmer remaining marinade in a saucepan with cornstarch slurry until thickened, then brush over grilled chicken
Baked Version: Great when you want to make a larger batch with minimal hands-on time:
- Brown seasoned chicken in a skillet for about 2 minutes per side
- Transfer to a baking dish, slice into strips if desired
- Mix sauce ingredients and pour over chicken
- Bake at 375°F for 20-25 minutes, basting every 5-7 minutes with the sauce
Serving Ideas Beyond Rice
While teriyaki chicken is classically served over rice, there are so many creative ways to enjoy it! It’s as versatile as my marry me shrimp pasta, which also works well with different presentation styles.
- Teriyaki Chicken Bowls: Create a build-your-own bowl bar with steamed rice, sliced chicken, edamame, shredded carrots, avocado, and cucumber. Top with extra teriyaki sauce and sprinkle with furikake.
- Teriyaki Chicken Stir-Fry: Slice the cooked chicken and toss with stir-fried bell peppers, snow peas, broccoli, and water chestnuts for a complete one-pan meal.
- Teriyaki Chicken Wraps: Chop the chicken, place in a flour tortilla with shredded lettuce, sliced cucumbers, and avocado for an easy lunch.
- Teriyaki Chicken Salad: Slice and serve over mixed greens with mandarin oranges, sliced almonds, and crispy wonton strips with a ginger-sesame dressing.
Flavor Variations
Customize your teriyaki chicken by adding these flavor boosters to the basic sauce:
- Spicy Teriyaki: Add 1-2 teaspoons of sriracha or 1/4 teaspoon of crushed red pepper flakes to the sauce
- Pineapple Teriyaki: Add 1/4 cup pineapple juice to the sauce and garnish with grilled pineapple chunks
- Orange Teriyaki: Add 2 tablespoons orange juice and 1 teaspoon orange zest to the sauce for a citrusy twist
- Honey Teriyaki: Replace the brown sugar with honey for a different sweetness profile similar to my chicken taco seasoning which also uses honey as a natural sweetener
With these variations, you can enjoy teriyaki chicken several times a month without ever getting bored! The flavors are endlessly customizable while staying true to that classic sweet-savory teriyaki profile we all love.
FAQ Section
Absolutely! That’s the beauty of this teriyaki sauce – it works wonderfully with almost any protein. Beef strips cook up beautifully (try sirloin for tenderness), and tofu creates a fantastic vegetarian option. Just remember that cooking times will vary. For tofu, I recommend extra-firm, pressed, and pan-fried until golden before adding the sauce. Shrimp is another fantastic quick-cooking option – it’ll be done in just 2-3 minutes per side!
The secret is in not overcooking! Chicken thighs are naturally more forgiving than breast meat, but I still rely on my trusty meat thermometer. Pull the chicken when it hits 165°F internal temperature. If you’re worried, you can remove it at 160°F and let the residual heat finish the cooking as it rests. Another tip: that quick 3-4 minute simmer in the sauce at the end helps lock in moisture while adding flavor. Last week I accidentally overcooked a batch but saving it was as simple as adding a splash more sauce!
This is one of my favorite meal prep recipes! You can prepare the entire dish up to 3 days ahead and store it in the refrigerator. The flavors actually develop beautifully overnight – I sometimes think it tastes even better the next day! For reheating, a quick simmer on the stovetop with a tablespoon of water helps revive the sauce. If you’re planning even further ahead, you can also freeze individual portions for up to a month. This teriyaki chicken also makes a fantastic filling for chicken ranch wraps when you’re looking to use up leftovers in a creative way.
Not as written, but it’s super easy to adapt! Simply swap the regular soy sauce for tamari or certified gluten-free soy sauce. Double-check your rice vinegar and sesame oil labels too, though these are typically gluten-free. Everything else in the recipe is naturally free from gluten. I’ve made this for my gluten-sensitive neighbors many times, and they’re always thrilled to enjoy teriyaki chicken that tastes just like takeout without worrying about cross-contamination.
Final Thoughts

There’s something magical about creating restaurant favorites at home, and this Panda Express Teriyaki Chicken really hits the spot! The way the sweet-savory sauce caramelizes on the chicken creates that authentic takeout experience that’ll have your family asking for seconds.
What I love most is how adaptable this recipe is. Whether you’re cooking for picky eaters or adventurous food lovers, everyone finds something to enjoy about teriyaki chicken. Plus, it’s one of those rare dishes that feels special enough for guests but simple enough for busy weeknights.
Don’t forget to snap a photo if you make this! I’d love to hear about your teriyaki creations – whether you followed the recipe exactly or put your own special twist on it. If you enjoyed this recipe, I have a whole collection of takeout-inspired favorites that bring those beloved restaurant flavors right to your dinner table. Happy cooking, friends!

Panda Express Teriyaki Chicken
Equipment (affiliate links)
- 1 Kitchen towel
- 1 Large Skillet
Ingredients
- 1 1/2 Ib boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 1/2 tablespoon neurtal oil divided
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1/2 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 2 tablespoon water + 2 teaspoons cornstarch
- 2 tablespoons chopped green onions for garnish
- 2 teaspoons sesame seeds for garnish
Instructions
- Pat dry the chicken thighs with a kitchen towel and season them with salt and pepper.
- Heat a large skillet over medium heat with a tablespoon of oil. Add the chicken thighs and cook for 3-4 minutes per side until they are cooked through. Transfer them to a plate and set aside.
- To the same skillet, add the remaining oil followed by grated ginger and garlic. Sauté for a minute and add in the soy sauce, rice vinegar, brown sugar, and sesame oil. Bring it to a rolling boil and add the cornstarch slurry (cornstarch + water). The mixture will start to thicken.
- Transfer the chicken back to the skillet and simmer for 3-4 minutes on low heat. Garnish the Teriyaki chicken with green onions and sesame seeds.
- Serve the chicken over the rice with greens on the side.
Notes
Marinate the chicken for enhanced flavor; consider letting it marinate in the fridge overnight before cooking.
Prevent dryness by avoiding overcooking; use a meat thermometer to ensure proper doneness.
Storing: Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
To reheat: For best results, reheat on the stovetop over low to medium heat until heated through. You can use a microwave if you want, but cover the chicken with a damp paper towel to prevent drying out.
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