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Feeling like takeout, but your budget is busted? Try this Panda Express Teriyaki Chicken! Tender, juicy chicken thighs are seared to perfection in a garlic and ginger-infused teriyaki sauce. Serve with rice and steamed vegetables for a delicious takeout-style meal at home made at a fraction of the cost.

A single serving of Panda express teriyaki chicken on a plate with rice and broccoli.
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Teriyaki is one of my favorite flavors for chicken. Sweetened soy sauce, garlic and ginger create an umami experience with every bite of tender chicken. This seared chicken cooks up quickly and pairs with simple sides that I already have on hand in my pantry. Panda Express Teriyaki Chicken makes a perfect last-minute meal, but has a great flavor you’ll feel confident serving to guests! As a bonus, your house will smell just like Panda Express! 

Why I Love This Recipe

  • It’s fast. This Asian-inspired cuisine comes together in less than 30 minutes!
  • It’s flavorful. Ginger, garlic, and brown sugar pair with rice vinegar and soy sauce to create a flavor explosion. 
  • It’s fragrant. Sweet and spicy notes fill the air as the tender chicken simmers. It’s enjoyable to prepare!

Ingredients for Teriyaki Chicken

  • Chicken thighs: This cut of meat is the dark portion and is more tender and flavorful than other cuts. Feel free to use chicken breast in its place if you prefer. 
  • Salt and pepper: Use these to season the thighs. 
  • Teriyaki sauce: Sautéed garlic and ginger mixed with soy sauce, rice vinegar, brown sugar, and sesame oil create a beautiful and simple teriyaki sauce. 
Ingredients needed for Panda Express Teriyaki Chicken.

How To Make Panda Express Teriyaki Chicken 

Step 1: Gather ingredients and prep chicken. Pat dry the chicken thighs with a kitchen towel and season them with salt and pepper. 

Step 2: Cook chicken. 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.

Chicken thighs are seared in a skillet.

Step 3: Make teriyaki sauce. 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.

Step 4: Simmer chicken. Transfer the chicken back to the skillet and simmer for 3-4 minutes on low heat. 

Chicken cooks in teriyaki sauce in a skillet.

Step 5: Garnish and serve. Garnish the Teriyaki chicken with green onions and sesame seeds. Serve the chicken over the rice with greens on the side.

Teriyaki chicken garnished with green onions in a skillet.

Tips To Make This Recipe

  • Adjust the brown sugar to make it more sweet or less sweet depending on your taste preferences. 
  • Marinate the chicken for enhanced flavor; consider letting it marinate in the fridge overnight before cooking. 
  • While you can freeze cooked chicken, be aware that the texture may slightly change upon thawing.
  • Prevent dryness by avoiding overcooking; use a meat thermometer to ensure proper doneness.

What to Serve with Teriyaki Chicken

This yummy Chinese-inspired chicken pairs perfectly with sticky rice and stir-fried veggies. If you’re feeling adventurous, also make a side of our Sushi Salad. Chinese Vegetable Fried Rice is also one of my favorite sides to serve this chicken with. If you are not a fan of rice, you can make a side of Garlic Chili Noodles or Vegetabel Lo Mein Noodles.

Storing and Reheating

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.

Freezing: The chicken can be frozen after it’s been cooked and cooled. Store in an airtight container and use within a month. 

Alternative Cooking Methods

Slow cooker: Combine ingredients except cornstarch and water in the slow cooker. Cook on high for 3-4 hours or low 6-7 hours. After cooking, remove chicken from the liquid, then add cornstarch and mix until sauce begins to thicken. Return chicken to the slow cooker and shred or chop. 

Grilling: Make sauce and then marinate the chicken for an hour up to overnight. Grill chicken, reserving the marinade to baste the chicken as it grills. Flip after 5 minutes. Remove chicken when it reaches an internal temperature of 165 degrees Fahrenheit. Baste with more sauce before serving.

Baked: Preheat oven to 375 degrees Fahrenheit. Brown chicken in the skillet on both sides. Slice into strips and place in a small baking dish. Mix sauce and then baste chicken. Bake for 5 minutes, then baste again. Repeat once more or pull out of chicken is done. 

Closup of chicken thighs cooked in teriyaki sauce.

Frequently Asked Questions

Can I use a different meat, like beef or tofu?

Absolutely, feel free to substitute the chicken thighs with your preferred protein from beef to pork, shrimp, or tufu. Adjust cooking times accordingly.

Can I make it gluten-free? 

Use tamari or gluten-free soy sauce instead of regular soy sauce to make this chicken teriyaki gluten free. 

How do I prevent the chicken from drying out?

To prevent drying out, use a meat thermometer to tell when the chicken is done. It is finished cooking when the internal temperature reaches 165 degrees Fahrenheit. 

Can I use chicken breast instead of thighs?

Yes, but thighs tend to be juicier. If using chicken breast, cook it slightly less to prevent drying out.

More Asian-inspired Recipes

panda express teriyaki chicken in a skillet.

This Panda Express Teriyaki Chicken recipe allows you to recreate the flavors of your beloved Chinese takeout dish right from the convenience of your own kitchen. Whether you’re craving a taste of nostalgia or simply want a quick and tasty dinner option, this recipe will not disappoint. Serve with sticky rice and stir fry veggies for an authentic Asian experience. 

If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

5 from 4 votes

Panda Express Teriyaki Chicken

This beloved dish boasts tender chicken glazed in a sweet and savory teriyaki sauce. Garlic and ginger infused teriyaki sauce flavors tender chicken thighs for the perfect Asian cuisine.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients 

  • lb boneless skinless chicken thighs
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • tablespoon neurtal oil, divided
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • ½ 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

  • Adjust the brown sugar to make it more sweet or less sweet depending on your taste preferences. 
  • 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.

Nutrition

Calories: 321kcal | Carbohydrates: 12g | Protein: 36g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1593mg | Potassium: 563mg | Fiber: 1g | Sugar: 9g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
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5 from 4 votes (4 ratings without comment)

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