Craving that glossy, sweet‑soy hit you get from Panda Express Teriyaki Chicken? You can have it on the table in under 30 minutes—no take‑out run required. I still remember my first bite at the mall food court: the deep‑brown glaze, the rush of umami and caramel, and the instant urge to crack the recipe at home. Weeks of tweaking soy ratios, brown‑sugar levels, and searing times finally paid off. Now this streamlined copycat delivers tender, high‑protein chicken, a shiny restaurant‑style finish, and easy swaps for gluten‑free or low‑sugar diets. Ready to dive into the flavor?
Top Benefits — Why You’ll Love This Recipe
- Dinner in 30 Minutes: Minimal prep, fast sear, instant glaze—perfect for busy nights.
- Balanced Macros: 28 g protein, moderate carbs, and only 10 g fat per 170 g serving.
- Authentic Sweet‑Soy Glaze: Fresh garlic, ginger, and brown sugar create that restaurant‑style flavor.
- Flexible Diet Swaps: Go gluten‑free with tamari, or lower sugar with honey or monk‑fruit sweetener.
Essential Ingredients for Homemade Panda Express Teriyaki Chicken
Key Ingredients for Panda Express Teriyaki Chicken
First, gather these core items:
- Chicken thighs or breasts: Chicken thighs offer more juiciness, though chicken breasts are a suitable alternative.
- Soy sauce: Choose low-sodium soy sauce if you want to lower the overall salt level in the dish.
- Brown sugar or honey: Brown sugar gives classic color, while honey adds a floral note.
- Garlic cloves: Mince two cloves for each pound of chicken.
- Fresh ginger: Grate one tablespoon for warmth and zing.
Flavor Boosters: Garlic, Ginger & Sesame Oil
Next, these extras lift the sauce:
- Sesame oil: Stir in 1 teaspoon of sesame oil at the end for a rich, toasty aroma.
- Sesame seeds: Toast them lightly, then sprinkle on top for crunch.
- Green onions: Slice thinly and scatter over the finished chicken.
- Optional swap: As a gluten-free alternative, tamari or coconut aminos can be used in place of soy sauce.
Sauce Thickener & Simple Alternatives
Then, thicken the glaze with:
- Cornstarch slurry: To make a slurry, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water.
- Arrowroot starch: It works the same way and gives extra shine.
- Alternative: Use potato starch if you prefer.
Essential Equipment & Prep Tips
Finally, set up your tools:
- Nonstick skillet or grill pan: It helps you get a good sear without sticking.
- Mixing bowls: One for the marinade and one for the cornstarch slurry.
- Whisk or fork: You need it to blend sauce ingredients smoothly.
- Tongs: They let you turn chicken pieces without losing the glaze.
- Prep tip: Pat the chicken dry before marinating. This step helps the sauce stick better and creates a nicer crust.
With these ingredients and tools in hand, you’re ready to move on to the cooking steps. Each item plays a clear role, so you get a glossy, richly flavored teriyaki just like the restaurant, right in your home kitchen.
How to Make a Panda Express Teriyaki Chicken Copycat
Marinate Chicken in Homemade Teriyaki Blend
First, whisk together ½ cup soy sauce, 3 tablespoons brown sugar (or honey), 2 minced garlic cloves, and 1 teaspoon grated ginger in a medium bowl. Next, pat 1½ pounds of chicken thighs (or breasts) dry, then add them to the bowl. Toss to coat each piece evenly. Cover and let the chicken sit for at least 10 minutes at room temperature or 30 minutes in the fridge for deeper flavor. Serve it like a pro with inspiration from our Street Corn Chicken Rice Bowl.
Sear on Medium-High for Caramelized Edges
At the same time, warm 1 tablespoon of a neutral oil—such as canola—in a nonstick skillet over medium-high heat. When the oil begins to shimmer, place the chicken pieces in the pan in a single layer. Don’t crowd the pan—you may need two batches. Cook each side for 4–5 minutes, until the edges turn golden brown. Then transfer the chicken to a clean plate.
Thicken the Sauce with Cornstarch & Coat the Chicken
After you remove the chicken, pour the remaining marinade into the hot skillet. Bring it to a gentle simmer, stirring constantly. Then mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a smooth slurry. Stir the slurry into the sauce. It will thicken in about 30 seconds and become glossy. Finally, return the seared chicken to the pan and toss it in the glaze, ensuring each piece is fully coated.
Rest, Slice & Serve Over Steamed Rice or Veggies
When the chicken is glazed, transfer it to a cutting board and let it rest for 5 minutes. This step locks in juices. Then slice the chicken into bite-sized strips. Arrange the pieces over a bed of steamed rice or stir-fried broccoli. To finish, sprinkle with toasted sesame seeds and sliced green onions for extra crunch and color.
With these clear steps, you’ll master how to make Panda Express Teriyaki Chicken at home—complete with that signature sweet-soy glaze and tender texture.
Pro Tips, Pitfalls, Storage, Tasting & Variations, and Nutrition Score
Essential Pro Tips & Pitfalls to Avoid
First, pat the chicken dry before marinating. This step ensures even browning. Moreover, cook in small batches to avoid crowding the pan. If you crowd the pan, the chicken will steam rather than sear. Also, keep an eye on the sauce—high heat can burn the sugar and leave a bitter taste. Finally, wipe the pan between batches if bits start to stick; this helps maintain a clean, glossy sauce.
Storage & Reheating Tips
After cooking, let the chicken cool to room temperature. Then store it in an airtight container and refrigerate for up to three days. Meanwhile, reheat gently: for example, use a skillet over low heat or microwave at medium power. This method keeps the chicken moist and preserves the shine of the teriyaki glaze.
Tasting Notes & Chef Ziko’s Pro Variations
Dip a piece and take a bite. You should taste sweet, salty, and a hint of ginger. Moreover, the chicken should feel juicy, not dry. For a twist, try Ziko’s orange-teriyaki version: mix two tablespoons of orange juice into the sauce before simmering. Alternatively, swap soy sauce for coconut aminos to make a lower-sodium, gluten-free glaze.
Panda Express Teriyaki Chicken Nutrition
Here is the nutrition breakdown per 6-ounce serving:
SERVING: 170 g | CALORIES: 300 kcal | CARBOHYDRATES: 20 g | PROTEIN: 28 g | FAT: 10 g | SATURATED FAT: 2 g | CHOLESTEROL: 75 mg | SODIUM: 800 mg | POTASSIUM: 300 mg | FIBER: 1 g | SUGAR: 12 g | VITAMIN A: 200 IU | VITAMIN C: 4 mg | CALCIUM: 20 mg | IRON: 1 mg
Calculated with Cronometer using USDA FoodData Central data.
This score shows balanced macros and a solid protein boost. Finally, remember that swapping honey for brown sugar will lower the carb count slightly.
Serving Suggestions and Related Recipes
Perfect Pairings for a Balanced Meal
First, serve your teriyaki chicken over steamed jasmine rice to soak up every drop of that glossy sauce. Next, add a side of stir-fried broccoli or snap peas for a bright, crunchy contrast. You can also offer garlic green beans or sautéed mushrooms to round out the plate. In addition, fried rice or chow mein works well if you want extra carbs in a single dish. Finally, garnish with sliced green onions and toasted sesame seeds for a pop of color and texture.
Side Dish Inspiration: Copycat Panda Express Favorites
Why stop at teriyaki? Try these homemade versions of Panda Express classics:
- Copycat Panda Express Mandarin Chicken: Crispy chicken bites tossed in a tangy mandarin glaze.
- Homemade Panda Express Orange Chicken: Sweet, citrusy sauce clings to crunchy chicken pieces.
- Easy Broccoli Beef: Tender beef slices and broccoli florets in a savory garlic sauce.
- String Bean Chicken Breast: Lightly stir-fried green beans and chicken in a mild soy-garlic blend.
By contrast, mixing and matching these dishes makes any meal feel like a food-court feast at home.
Beverage Matches: Refreshing Non-Alcoholic Drinks
For a true restaurant feel, serve an iced green tea alongside your meal. It cleanses the palate and cuts the sweetness. Meanwhile, a tall glass of sparkling water with lime adds fizz without sugar. If you prefer something sweeter, offer a lightly sweetened lemonade or Thai iced tea made with non-dairy milk. These drinks pair smoothly, and they keep the focus on your savory teriyaki chicken.
Explore More Homemade Panda Express-Style Dishes
If you love this recipe, branch out with these easy copycat ideas:
- Copycat Panda Express Grilled Teriyaki Chicken: Grill the chicken instead of pan-searing for a smoky twist.
- Homemade Panda Express Nutrition Facts Dash: Track calories, carbs, and protein across all your favorite dishes.
- Panda Express Orange Chicken Recipe: Swap ginger for orange zest in the sauce for a citrus fusion.
- Panda Express Mandarin Chicken Copycat: Use tangerine juice in place of orange for deeper flavor.
Related Recipes you’ll love
- Street Corn Chicken Rice Bowl: A vibrant, Tex-Mex inspired bowl with seasoned chicken, sweet corn, and creamy sauce—perfect for weeknight variety.
- Garlic Parmesan Chicken Pasta: Creamy, cheesy pasta meets juicy chicken in this comfort food favorite.
- Chicken Tenders and Fries: Crispy, kid-friendly, and ready in minutes—ideal for picky eaters and busy nights.
- Chicken and Cheese Jalousie Recipe: Flaky pastry stuffed with cheesy chicken filling—a baked delight with elegant flair.
- 3-Ingredient BBQ Sauce: A fast, foolproof sauce that pairs with anything from grilled meats to roasted veggies.
- Roasted Red Pepper Sauce: Bold and smoky, this versatile sauce is great for pasta, chicken, or dipping.
- Smoked Chicken Breast: Deep flavor and juicy texture—perfect for BBQ lovers or weekend prep.
- Blackstone Recipes: A collection of sizzling griddle recipes—from stir-fries to smash burgers—ready for your next cookout.
Together, these serving ideas and related recipes give you a full Panda Express experience at home, without ever leaving your kitchen. And if you love outdoor cooking, don’t miss our top Blackstone Recipes for griddled meals that wow.
Conclusion
Overall, this copycat Panda Express teriyaki chicken nails the glossy glaze and tender meat you crave. It cooks in under 30 minutes and delivers 28 grams of protein per serving. It also uses simple ingredients you likely have on hand. You can adapt it to gluten-free or low-sugar diets with easy swaps. Additionally, try Ziko’s orange-teriyaki twist for a fresh flavor. Finally, share your results and photos in the comments below. Let me know how it turned out and ask any questions. Enjoy restaurant-style teriyaki chicken at home tonight!
FAQs
Authentic copycat sauce combines low‑sodium soy sauce, brown sugar (or honey), fresh garlic, fresh ginger, and a cornstarch slurry for restaurant‑level gloss. A teaspoon of sesame oil and toasted sesame seeds finish the flavor.
Yes—each 170 g serving provides 28 g protein, moderate carbs, and just 10 g fat (values calculated with USDA FoodData Central). Use low‑sodium soy sauce and swap brown sugar for honey or monk‑fruit sweetener to reduce salt and refined sugar.
Absolutely. Breast meat is leaner but cooks faster. Sear 3 – 4 minutes per side (instead of 4 – 5) and remove at an internal temperature of 74 °C / 165 °F to prevent drying.
It can be. Replace regular soy sauce with gluten‑free tamari or coconut aminos, and thicken the sauce with arrowroot or potato starch instead of wheat‑derived cornstarch.
Preheat the air fryer to 190 °C / 375 °F. Arrange marinated chicken in a single layer and cook 10 – 12 minutes, flipping halfway. While it crisps, reduce the marinade on the stovetop, thicken with slurry, then toss the air‑fried chicken in the hot glaze
Cool chicken to room temperature, then refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over low heat or the microwave at 50 % power, adding a splash of water to revive the glossy sauce.
Copycat Panda Express Teriyaki Chicken
Equipment
- Nonstick skillet or grill pan
- Mixing bowls
- Measuring cups/spoons
- Whisk or fork
- Tongs
- Cutting board & sharp knife
Ingredients
Marinade
- ½ cup soy sauce or tamari for gluten-free
- 3 tablespoons brown sugar or honey
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
Chicken
- 1½ pounds chicken thighs or breasts cut into 1-inch pieces
Glaze & Garnish
- 1 tablespoon cornstarch or arrowroot starch
- 1 tablespoon cold water
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds toasted
- 2 stalks green onions thinly sliced
Substitutions & Variations
- Gluten-Free: use coconut aminos in place of soy sauce
- Low-Sugar: swap brown sugar for monk fruit sweetener
- Citrus Twist: add 2 tablespoons fresh orange juice to the sauce
Instructions
- Make the Marinade: In a bowl, whisk soy sauce, brown sugar, garlic, and ginger until smooth.
- Marinate: Pat chicken dry; add to the marinade and toss. Let sit 10–30 minutes.
- Sear Chicken: Heat 1 tbsp neutral oil in a skillet over medium-high. Add chicken in one layer (work in batches). Cook 4–5 minutes per side until golden. Transfer to a plate.
- Build the Sauce: Pour leftover marinade into the skillet. Bring to a simmer, stirring constantly.
- Thicken & Glaze: Stir cornstarch into cold water; add to the sauce. Cook 30 seconds until thick and glossy.
- Coat Chicken: Return chicken to the pan. Toss until every piece is covered in sauce.
- Rest & Slice: Transfer to a cutting board. Let rest 5 minutes, then slice if desired.
- Serve: Arrange over steamed rice or veggies. Sprinkle with sesame seeds and green onions.
Notes
Nutrition Information (per serving)
SERVING: 170 g | CALORIES: 300 kcal | CARBOHYDRATES: 20 g | PROTEIN: 28 g | FAT: 10 g | SATURATED FAT: 2 g | CHOLESTEROL: 75 mg | SODIUM: 800 mg | POTASSIUM: 300 mg | FIBER: 1 g | SUGAR: 12 g | VITAMIN A: 200 IU | VITAMIN C: 4 mg | CALCIUM: 20 mg | IRON: 1 mgRecipe Notes & Expert Tips
- Storage & Reheating: Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat (or microwave on medium) to preserve moisture and that glossy finish.
- Marinating: For deeper flavor, marinate the chicken up to 1 hour at room temperature—this helps the sauce penetrate evenly.
- Gluten-Free Swap: Use arrowroot starch instead of cornstarch for a clear, shiny glaze.
- Citrus Variation: Stir in 2 tablespoons fresh orange juice before simmering for a bright orange-teriyaki twist.
- Pro Sear Tip: Pat chicken pieces completely dry before cooking—dry meat browns faster and develops a better crust.
- Pan Crowding: Cook in batches. Overcrowding traps steam and prevents that perfect sear.
- Clean Between Batches: Wipe out any charred bits in the pan between batches to avoid a bitter-tasting sauce.
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