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teriyaki chicken in a bowl of white rice.
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4.60 from 5 votes

Panda Express Teriyaki Chicken

Our Panda Express teriyaki chicken copycat recipe is so easy, you'll want to learn how to make this at home for dinner tonight.  The chicken thighs are marinated, then grilled and brushed with a delicious thick, sweet, and savory teriyaki glaze.  It's also gluten free friendly.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 cups
Calories: 395kcal
Author: Brooke & Emma

Ingredients
 

For the Marinade

For the Grilled Chicken

  • 1 pound boneless skinless chicken thighs
  • 2 tablespoons olive oil

For the Teriyaki Sauce

  • ⅓ cup reduced sodium soy sauce
  • ¼ cup brown sugar
  • 3 tablespoons Shoaxing wine or cooking sherry
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons ginger
  • 2 teaspoons garlic
  • 2 teaspoons cornstarch
  • 1 tablespoon water

Instructions

Marinating the Chicken

  • Whisk the marinade ingredients until combined, then mix up the cornstarch and water to make a slurry and whisk it into the marinade.
  • Place the chicken in a gallon zip-top bag and pour the marinade inside.  Massage the marinade into the meat, close the bag, and refrigerate for at least 30 minutes.

Teriyaki Sauce

  • Whisk the sauce ingredients, except the cornstarch slurry, in a small saucepan, then bring to a boil over medium high heat.  Reduce the heat to medium low, whisk in the cornstarch slurry, and let it simmer until thickened, about 5 minutes.  Remove from the heat to allow it to cool and thicken.

Cooking the Chicken

  • Pat the chicken dry with a paper towel to remove excess moisture and discard the marinade.
  • Add the oil to a cast iron grill pan set over medium high heat and heat up the pan until it's hot, roughly 2 minutes.
  • Place 2 thighs in the pan and let them cook on medium high for 1 minute, then reduce the heat to medium low and cook for 5 to 7 minutes.  Flip and cook the other side for 5 to 7 minutes, or until it has an internal temperature of 165°F and is no longer pink inside.  Repeat with the other 2 thighs.
  • Place the grilled meat on a plate, tent with foil, and let it rest for 10 minutes. Slice the meat with a serrated knife against the grain, cutting it in half-inch strips.

Serving

  • Reheat the sauce over medium low heat, then brush on top of the sliced chicken.  Extra sauce can be used for a dipping sauce or served on rice, which is delicious!
  • Serve the teriyaki chicken with steamed rice, and garnish with sliced green onions and sesame seeds.

Notes

  • Save time by making the sauce and marinating the chicken night before.
  • Use fresh garlic and ginger in the sauce for the best flavor.
  • If you're using a cast iron grill pan, cook the chicken in batches.
  • Plan to marinate the chicken for at least 30 minutes.
  • If you like a sweet teriyaki sauce, increase the brown sugar by 2 tablespoons.

Nutrition

Serving: 1cup | Calories: 395kcal | Carbohydrates: 21g | Protein: 24g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1160mg | Potassium: 373mg | Fiber: 1g | Sugar: 14g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
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