I stumbled upon this homemade Panda Express Teriyaki Chicken recipe last summer when my family was craving takeout but I wanted something fresher and healthier. The sweet-savory glaze coating tender chicken pieces creates a dish that honestly tastes even better than the restaurant version!
The Story Behind My Panda Express Teriyaki Chicken Obsession
When my kids were younger, our Saturday shopping trips always included a stop at the mall food court for their favorite – Panda Express Teriyaki Chicken. Those little bites of glazed chicken were worth standing in line for, and my daughter would practically bounce with excitement waiting for her plate.
As they grew older and our schedules got busier, those food court visits became less frequent. One rainy weekend when everyone was feeling nostalgic, I decided to try recreating that sweet-savory chicken at home. After several attempts (including one memorably sticky disaster where the sauce crystallized!), I finally perfected this Panda Express Teriyaki Chicken recipe that my family swears tastes even better than the original.
What makes this recipe special is the balance of flavors in the sauce – not too sweet, not too salty, with just enough thickness to coat each piece of chicken perfectly. The best part? It comes together in about 30 minutes, making it faster than ordering takeout. Ready to bring a taste of Panda Express to your kitchen? Let’s get cooking!
Why You’ll Love This Homemade Teriyaki Chicken
I’ve been making this Panda Express-inspired teriyaki chicken for years now, tweaking the sauce ingredients until it’s perfectly balanced. What started as a money-saving alternative to takeout has become one of our most requested family dinners.
- Restaurant-quality results: The thick, glossy sauce coats each piece of chicken just like at Panda Express, creating that authentic takeout experience right at home.
- Budget-friendly alternative: I’ve calculated that making this at home costs less than half what you’d pay at the restaurant for the same amount.
- Quick weeknight solution: From start to finish, this meal comes together in about 30 minutes – perfect for those evenings when you need dinner on the table fast.
- Customizable heat level: My husband likes his teriyaki with a kick, so I often add red pepper flakes to his portion while keeping the rest mild for the kids.
- Perfect meal prep option: The chicken actually tastes even better the next day, making it ideal for lunch meal prepping.
As my neighbor said after trying this recipe, “I never thought I could make something this good at home – it’s better than takeout!”
Ingredient Notes
Boneless Skinless Chicken Thighs: I always choose thighs over breast meat for this recipe because they stay juicier and more tender when cooked quickly at high heat.
Soy Sauce: The foundation of our teriyaki sauce, providing that perfect umami flavor. I prefer using low-sodium soy sauce so I can control the saltiness of the final dish.
Brown Sugar: This gives our teriyaki sauce that authentic caramelized sweetness. I’ve found dark brown sugar adds more depth than light brown sugar.
Honey: The secret ingredient that gives this teriyaki sauce its glossy shine and helps it cling beautifully to the chicken. In my kitchen, I always reach for local honey when possible.
Rice Vinegar: This adds the subtle tang that balances the sweetness. I’ve tried substituting with white vinegar in a pinch, but rice vinegar’s milder flavor works best for authentic teriyaki.
Cornstarch: The thickening agent that transforms our sauce from watery to gloriously clingy. Make sure to mix it with cold water first to prevent clumping.
Fresh Garlic and Ginger: I absolutely insist on using fresh for this recipe – the pre-minced versions just don’t provide the same aromatic punch that makes this teriyaki chicken special.
Sesame Seeds: These add a lovely textural contrast and nutty flavor. I toast mine in a dry pan for about 30 seconds before using to enhance their flavor.
Green Onions: More than just a garnish, these add a fresh, mild onion flavor that cuts through the richness of the sauce.
How to Cook Teriyaki Chicken
Step 1. I always start by cutting my chicken thighs into even, bite-sized pieces about 1-inch square. This ensures they’ll cook quickly and evenly, absorbing more of that delicious teriyaki flavor.
Step 2. In my experience, seasoning the chicken with salt and pepper before cooking creates a better flavor foundation. I use about ½ teaspoon salt and ¼ teaspoon pepper for a pound of chicken.
Step 3. My husband taught me to heat the oil until it’s shimmering before adding the chicken. This creates that beautiful golden-brown exterior that adds so much flavor to the final dish.
Step 4. I’ve found that cooking the chicken in a single layer without overcrowding the pan is crucial. When I’m doubling the recipe, I cook the chicken in batches rather than cramming it all in at once.
Step 5. While the chicken is cooking, I usually prepare the sauce in a separate saucepan. Combining all the sauce ingredients except the cornstarch mixture allows the flavors to start melding together.
Step 6. My grandmother always said to mix cornstarch with cold water before adding it to hot liquids, and she was right—it prevents those frustrating lumps from forming in your sauce.
Step 7. I’ve learned to add the cornstarch mixture slowly while whisking constantly. This gives me better control over the thickness of the sauce, which should coat the back of a spoon but still flow.
Step 8. After removing the chicken from the pan, I wipe out any burned bits with a paper towel before returning the chicken. This prevents those bitter flavors from affecting our beautiful teriyaki sauce.
Step 9. When combining the chicken with the sauce, I toss everything together over medium heat for 2-3 minutes. In my kitchen, this final step is non-negotiable—it allows the chicken to absorb some of the sauce while still maintaining its texture.
Step 10. Before serving, I always let the teriyaki chicken rest for about 2 minutes. This allows the sauce to thicken slightly more and adhere better to the chicken pieces.
How to Store & Reheat
I store leftover teriyaki chicken in an airtight container in the refrigerator, where it stays delicious for up to 4 days. The flavor actually improves overnight as the chicken absorbs more of the sauce!
For freezing, I separate the chicken into meal-sized portions in freezer-safe containers or heavy-duty freezer bags. In my experience, the texture remains best when consumed within 2 months, though it’s technically safe for longer.
When it comes to reheating, I’ve found that the microwave works well for quick lunches—just 1-2 minutes at 70% power, stirring halfway through. For the best texture though, I prefer reheating on the stovetop in a covered pan with a tablespoon of water to help rehydrate the sauce. About 5 minutes on medium-low heat usually does the trick, and the result tastes nearly as good as freshly made!
What to Serve with Panda Express Teriyaki Chicken
Steamed White Rice: The classic pairing that never disappoints! The fluffy, neutral rice soaks up that gorgeous teriyaki sauce perfectly. My family prefers medium-grain rice for its slightly stickier texture.
Vegetable Chow Mein: When I’m feeling ambitious, I make a quick chow mein with cabbage, carrots, and bean sprouts. The noodles add a wonderful textural contrast to the tender chicken.
Steamed Broccoli: For a healthier option that still feels authentic to the Panda Express experience, I steam broccoli until it’s bright green and just tender. The florets are perfect for catching extra sauce!
Asian Cucumber Salad: I love serving a cool, crisp cucumber salad dressed with rice vinegar, a touch of sugar, and sesame oil. The refreshing crunch balances the rich teriyaki chicken beautifully.
Vegetable Spring Rolls: When my kids have friends over, I add store-bought vegetable spring rolls to make our homemade Panda Express feast feel even more special. They’re the perfect crunchy accompaniment.
Simple Edamame: My husband’s favorite side is plain edamame sprinkled with sea salt. The clean, simple flavor palette works as a perfect palate cleanser between bites of the flavorful teriyaki chicken.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can definitely use chicken breast, though in my experience, it tends to dry out more easily. I recommend cutting it into slightly larger pieces and reducing the cooking time by about a minute.
Why is my teriyaki sauce not thickening?
I’ve found that simmering the sauce a little longer usually solves this problem. If it’s still too thin, I mix an additional teaspoon of cornstarch with a tablespoon of cold water and slowly stir it in.
Can I make this teriyaki chicken ahead of time?
Absolutely! I often make a double batch on Sunday for meal prep. The flavor actually improves after a day in the refrigerator as the chicken absorbs more of that delicious sauce.
Is there a substitute for rice vinegar?
When I’ve run out of rice vinegar, I’ve used apple cider vinegar with a pinch of sugar as a substitute. The flavor profile is slightly different but still delicious.
How can I make this teriyaki chicken spicy?
My husband loves when I add a teaspoon of sriracha or red pepper flakes to the sauce. You can also serve it with sliced fresh jalapeños on top for those who want an extra kick.
Can I use pre-minced garlic and ginger?
While fresh is always best for the most vibrant flavor, I’ve used the jarred versions in a pinch when rushing on busy weeknights. Use 1 teaspoon of each as they’re slightly less potent than fresh.
Panda Express Teriyaki Chicken
Equipment
- large skillet or wok
- small saucepan
- mixing bowl
Ingredients
For the Chicken
- 1 pound Boneless, skinless chicken thighs Cut into bite-sized pieces.
- 2 tablespoons Vegetable oil For cooking the chicken.
- to taste Salt and pepper For seasoning the chicken.
For the Teriyaki Sauce
- 1/2 cup Soy sauce Base of the teriyaki sauce.
- 1/4 cup Brown sugar Adds sweetness to the sauce.
- 1/4 cup Honey For additional sweetness.
- 2 tablespoons Rice vinegar Adds acidity to balance the flavors.
- 1 tablespoon Cornstarch Used to thicken the sauce.
- 1 tablespoon Water To mix with cornstarch.
- 1 teaspoon Garlic Minced, for flavor.
- 1 teaspoon Ginger Minced, for flavor.
Garnish
- to taste Sesame seeds For garnish.
- to taste Chopped green onions For garnish.
Instructions
- In a bowl, season the chicken pieces with salt and pepper.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
- In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat.
- In a separate bowl, mix the cornstarch and water until smooth. Gradually add this mixture to the saucepan, stirring constantly until the sauce thickens, about 2-3 minutes. Remove from heat.
- Return the cooked chicken to the skillet and pour the teriyaki sauce over it. Stir well to coat the chicken evenly with the sauce and heat through for an additional 2-3 minutes.
- Serve the teriyaki chicken hot, garnished with sesame seeds and chopped green onions. It pairs perfectly with steamed rice or stir-fried vegetables.
