Craving that smoky-sweet grilled teriyaki chicken from Panda Express, but want it fresh, fast, and homemade? You’re in the right place. This easy copycat version brings all the juicy flavor without the mystery ingredients. Whether you’re tracking calories, avoiding gluten, or just want a better version at home, this grilled teriyaki chicken Panda Express recipe has you covered. Let’s make takeout taste even better from your own kitchen.
What Makes this Grilled Teriyaki Chicken So Popular?
- Quick and easy with no fancy tools or hard-to-find ingredients
- Uses real, fresh chicken thighs for tender, juicy bites every time
- Perfect for weeknight dinners, meal prep, or a weekend treat
- Sauce is homemade, not bottled, with just the right sweet-salty balance
- Healthier than takeout with lower sodium and no added preservatives
- Tastes just like the grilled teriyaki chicken from Panda Express, maybe even better
This recipe stands out because it nails the sear on the chicken and balances bold flavor without being too sweet. It delivers comfort, satisfaction, and just enough wow to impress guests or please picky eaters.
Ingredients and Why Each Matters
For the Chicken Base
- Boneless skinless chicken thighs – These are the closest match to what Panda Express uses. They cook up tender, stay juicy, and have better flavor than chicken breasts.
- Soy sauce – Acts as a natural tenderizer and loads the meat with deep umami flavor. Go for low-sodium if you’re watching salt.
- Water – Helps the marinade penetrate and prevents the soy sauce from overpowering.
- White granulated sugar – Helps caramelize the outside of the chicken and balances the saltiness.
- Garlic powder – Adds savory depth without overpowering fresh ingredients.
- White pepper – Offers subtle warmth and keeps the sauce visually clean without black specs.
- Canola oil – Has a neutral flavor and high smoke point, making it ideal for grilling or searing.
Tip: If you’ve never used white pepper, try it, it’s milder and blends better in sauces.
For the Homemade Teriyaki Sauce
- Water – Forms the base of the sauce for a smooth texture.
- White sugar – Gives the sauce its signature glossy shine and sweet finish.
- Soy sauce – Brings in salt, depth, and rich color. You can use tamari for a gluten-free version.
- Light brown sugar – Adds a subtle hint of molasses that gives the sauce more complexity.
- Sesame oil – A little goes a long way. Adds an unmistakable toasted aroma.
- Fresh lemon juice – Cuts the sweetness and keeps the sauce from tasting flat.
- Cornstarch – Mixed with water, it thickens the sauce to coat the chicken perfectly.
- Garlic powder and ginger powder – Deliver warmth and traditional teriyaki flavor.
- Salt – Rounds out all the flavors without making the sauce too salty.
Ingredient sourcing tip: If you want even more authentic flavor, try using fresh grated ginger instead of powder, and look for sesame oil and soy sauce in the international aisle or at any Asian grocery.
How to Make Grilled Teriyaki Chicken Panda Express Style
Marinate the Chicken
- Mix the marinade
In a bowl, combine soy sauce, water, white sugar, garlic powder, and white pepper. Stir until the sugar fully dissolves. - Marinate the chicken
Place the boneless chicken thighs in a large zip-top bag or shallow container. Pour in the marinade. Seal the bag and gently press the marinade into the chicken using your hands to coat evenly. - Chill and let flavors soak in
Refrigerate the marinated chicken for at least 30 minutes, up to 1 hour. Flip the bag halfway through to ensure all sides absorb the flavor.
Tip: The longer it sits, the deeper the flavor, but don’t go over 2 hours to avoid overly salty meat.
Cook the Chicken
- Prep the grill or skillet
Remove chicken from the marinade and pat each piece dry with paper towels.
Why this matters: Drying the surface helps create a proper sear and prevents steaming. - Heat your pan
Place a cast-iron skillet or grill pan over medium-low heat. Let it preheat fully, about 3 minutes. Then add a small amount of canola oil. - Cook the chicken
Add chicken thighs in a single layer. Don’t overcrowd. Use a second pan or heat-safe plate to gently press down on the chicken while it cooks.
Tip: This pressing step helps flatten the meat, ensuring even contact and better browning. - Flip and finish
After 3 to 4 minutes, flip the chicken. Press down again. Cook for another 3 to 4 minutes. The goal is golden brown with slightly crisp edges. - Check temperature
Use a meat thermometer to confirm the thickest part of each thigh reaches at least 170°F. Remove from heat and let rest for a few minutes while you make the sauce.
Make the Teriyaki Sauce
- Whisk the sauce
In a small saucepan, mix together water, soy sauce, white and brown sugar, garlic powder, ginger powder, lemon juice, sesame oil, cornstarch, and a pinch of salt. Stir well until there are no clumps. - Simmer and stir
Place the saucepan over medium heat. Stir constantly as it begins to bubble. This takes about 2 minutes. - Thicken and remove
Once the sauce thickens enough to coat the back of a spoon, turn off the heat.
Watch for glossy texture and light bubbling, those are signs it’s ready.
Finish and Serve
- Coat the chicken
Slice the cooked chicken and drizzle or toss it in the warm teriyaki sauce. - Garnish and enjoy
Top with sliced green onions or a sprinkle of sesame seeds if you like. Serve over steamed rice, stir-fried veggies, or in a wrap for a quick lunch.
Chef’s Tips for the Best Grilled Teriyaki Chicken
- Pat the chicken dry before cooking
This helps the meat brown instead of steam. Dry surface equals better caramelization, which means more flavor. - Use thighs, not breasts
Chicken thighs stay juicy even if slightly overcooked. Breasts dry out faster and don’t get that same rich bite. - Press down while cooking
Adding weight flattens the meat and increases contact with the hot pan. This gives you that golden crust and even cooking. - Simmer, don’t boil the sauce
Boiling too hard can break the sauce. A slow simmer keeps the sugars from burning and helps the cornstarch thicken it smoothly. - Cornstarch needs heat to work
The sauce won’t thicken until it simmers. Stir gently and watch for it to coat the back of a spoon—that’s when it’s done. - Let the chicken rest
Give the cooked chicken 3 to 5 minutes before slicing. This keeps the juices in the meat instead of on your cutting board.
Easy Variations to Fit Your Needs
Protein Swaps
- Chicken breast
If you prefer leaner meat, chicken breast works well. Just slice it in half horizontally so it cooks evenly and doesn’t dry out. Keep an eye on the temperature, 165°F is your goal. - Tofu
For a plant-based version, use extra-firm tofu. Press it for at least 20 minutes to remove excess moisture. Cut into slabs, grill until golden, and coat with the teriyaki sauce.
Dietary Adjustments
- Sugar-free
Swap sugar and brown sugar with a 1:1 keto sweetener like monk fruit or erythritol. Choose one that melts well to keep the glaze smooth. - Keto-friendly
Use coconut aminos instead of soy sauce for lower carbs. Pair with cauliflower rice instead of regular rice. - Low sodium
Use low-sodium soy sauce and skip the added salt in the sauce. You can also water down the soy sauce slightly to cut salt even more. - Gluten-free
Use tamari or certified gluten-free soy sauce. Always check labels on sauces and starches to make sure they’re gluten-free.
Meal Prep and Leftover Ideas
How to Batch Cook It
- Double or triple the recipe
Use a large griddle or grill pan to cook more chicken at once. Just avoid crowding so everything browns properly. - Cook chicken and sauce separately
Make a big batch of grilled chicken and store the sauce on the side. This keeps the texture perfect and avoids soggy reheats. - Slice before storing
Let the chicken rest, then slice and portion it into meal containers for easy grab-and-go lunches or dinners.
Storage Tips
- Fridge
Store cooked chicken and sauce in airtight containers. Good for up to 4 days. Keep them separate if you want to reheat without softening the meat. - Freezer
Freeze chicken in sealed bags or containers for up to 2 months. Freeze sauce in ice cube trays so you can defrost just what you need. - Reheating
Warm chicken in a skillet over medium heat to bring back that grilled texture. Heat sauce gently in a small pan or microwave until smooth.
Leftover Meal Ideas
- Rice bowls with steamed veggies
- Wraps with lettuce, sliced cucumbers, and a drizzle of extra sauce
- Noodle stir-fry with leftover sauce as the base
- Asian-style tacos with slaw and chili mayo
Nutrition Info (Per Serving)
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 260 |
| Protein | 27g |
| Carbohydrates | 10g |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Sugar | 6g |
| Sodium | 600mg |
Serving size: About 1 grilled chicken thigh with sauce
Note: These values are based on the original recipe using chicken thighs and regular soy sauce. Values may vary if you swap ingredients or adjust portion sizes.
Frequently Asked Questions
Is Grilled Teriyaki Chicken from Panda Express healthy?
It can be a better option compared to fried menu items. It’s grilled, lower in fat, and a good source of protein. However, the sauce adds sugar and sodium, so portion control helps if you’re watching your intake.
What is Grilled Teriyaki Chicken at Panda Express?
It’s boneless chicken thighs grilled and topped with a thick teriyaki glaze. It’s known for its smoky flavor, juicy texture, and sweet-savory sauce.
What is the unhealthiest thing at Panda Express?
Menu items like Orange Chicken or Honey Walnut Shrimp are high in sugar, fat, and calories. They’re fried and coated in thick sauces, making them heavier than grilled options.
What is the healthiest thing to eat at Panda Express?
Grilled Teriyaki Chicken, Super Greens, and Broccoli Beef are popular lighter choices. They’re lower in calories and carbs compared to fried entrées.
Is it really grilled at Panda Express?
Yes, the chicken is grilled on a flat-top grill, not baked or fried. That’s what gives it the seared edges and smoky taste.
Can I make it gluten-free?
Yes. Use gluten-free soy sauce (like tamari) and check that your other ingredients, like cornstarch, are labeled gluten-free.
Can I use chicken breast instead of thighs?
You can. Slice them thinner or pound them flat so they cook evenly. Just keep a close eye to avoid drying out the meat.
How do I keep the sauce from getting too thick?
Use medium heat and stir constantly. If it thickens too much, just whisk in a splash of water until it loosens up.
Easy Grilled Teriyaki Chicken Panda Express Recipe
This grilled teriyaki chicken Panda Express copycat recipe is quick, juicy, and full of bold flavor. Make your favorite takeout meal at home in just 30 minutes.
Print RecipeEquipment
- Mixing bowl
- Zip-top bag or container
- Grill pan or cast-iron skillet
- Tongs
- saucepan
- Whisk
- Meat thermometer (for best results)
- cutting board and knife
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken thighs
- ¼ cup low-sodium soy sauce use tamari for gluten-free
- ¼ cup water
- 2 tablespoons white granulated sugar or coconut sugar
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
- 1 tablespoon canola oil or avocado oil for higher smoke point
For the Teriyaki Sauce:
- ½ cup water
- ¼ cup soy sauce low-sodium or tamari
- 1 tablespoon brown sugar or monk fruit sweetener for sugar-free
- 1 tablespoon white sugar
- 1 tablespoon honey optional for extra shine
- 1 teaspoon sesame oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger or 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Pinch of salt to taste
Instructions
- In a large bowl, whisk together soy sauce, water, sugar, garlic powder, and white pepper. Pour into a zip-top bag or container with chicken thighs.
- Seal and marinate in the refrigerator for 30 minutes to 1 hour, flipping halfway.
- Remove chicken from marinade and pat dry with paper towels.
- Preheat a grill pan or cast-iron skillet over medium heat. Add oil.
- Grill chicken for 3 to 4 minutes per side, pressing down with a second pan for even cooking.
- Cook until internal temperature reaches at least 170°F. Remove and let rest 5 minutes.
- In a saucepan, whisk together all sauce ingredients except cornstarch. Bring to simmer.
- Stir in cornstarch slurry and cook, whisking, until sauce thickens and coats spoon.
- Slice chicken, drizzle or toss with sauce, and serve hot over rice or veggies.
Notes
Nutrition Information (Estimated Per Serving):
SERVING: 200g | CALORIES: 270kcal | CARBOHYDRATES: 11g | PROTEIN: 28g | FAT: 12g | SATURATED FAT: 2g | CHOLESTEROL: 115mg | SODIUM: 680mg | POTASSIUM: 390mg | FIBER: 0g | SUGAR: 7g | VITAMIN A: 60IU | VITAMIN C: 4mg | CALCIUM: 15mg | IRON: 1mgPrice of Recipe: Total cost: $10 for 4 servings
- Chicken thighs: $6
- Marinade and sauce ingredients: $4
Budget-friendly and ideal for meal prep.
Recipe Notes:
- Substitute chicken breasts if preferred, but reduce cooking time to avoid dryness.
- Use tamari and cornstarch labeled gluten-free for a fully gluten-free version.
- Sauce can be doubled and stored for 1 week in the fridge.
- Add a pinch of chili flakes for a spicy kick.
- Serve with jasmine rice, steamed broccoli, or over salad greens.
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Tried It? Share Your Thoughts
Did you make this grilled teriyaki chicken at home? Was it better than Panda Express? Drop a comment below and let us know how it turned out. Did you tweak the recipe or try a fun variation? We’d love to hear how you made it your own.
