Name: Easy Teriyaki Chicken Recipe (Panda Express Copycat)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Chinese
Ingredients: 2 pounds skinless boneless chicken thighs or breasts, cut into bite-sized pieces; 2 tablespoons canola oil; 1/4 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1/4 cup low sodium soy sauce; 2 tablespoons sesame seed oil; 2/3 cup brown sugar or white granulated sugar; 1/3 cup apple cider vinegar - lemon juice or rice vinegar can be substituted; 4 cloves fresh garlic (minced) - or 1 tablespoon of garlic powder; 1 tablespoon freshly grated ginger - or 1/2 teaspoon ground ginger; 1.5 tablespoons of cornstarch; 1/3 cup water + 2 tablespoons water; Optional garnish - sliced green onions and sesame seeds

Jump to Recipe

Love Panda Express teriyaki chicken? This easy copycat recipe lets you make it at home in no time! Juicy chicken thighs, a sweet and tangy glaze, and all the flavor you crave.

There is a black bowl with white rice. On top of the white rice is pieces of cooked broccoli and small pieces of chicken in a dark sauce. There are small light yellow sesame seeds sprinkled over the chicken. There is a set of dark brown chop sticks resting on the rim of the bowl. The bowl is on a white and black terrazzo surface.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 to 6
Prep Level: Beginner +

What You’ll Love

Simple ingredients – This recipe calls for common household ingredients, making it easy to whip up anytime.
Versatile – You can adjust the ingredients to cater to dietary preferences such as a keto diet or low-carb diet by substituting brown rice with cauliflower rice.
Savory teriyaki sauce – The homemade sauce is the star of this dish, infusing the chicken with a rich flavor that’s hard to resist.
Healthy choice – By using skinless chicken breasts or thighs, brown rice, and plenty of veggies, this dish offers a healthier alternative to takeout.
A family favorite – This recipe is a crowd-pleaser! Whether it’s a busy weeknight or a weekend gathering, this dish is sure to satisfy everyone’s cravings!

There is a dark gray skillet with small cooked pieces of chicken mixed in a dark sauce. There are small light yellow sesame seeds sprinkled over the chicken.

Ingredient Notes

There is a large white bowl with small pieces of raw chicken in it. There are three smaller white bowls. One bowl has brown sugar in it, one has a dark brown liquid in it, and the third white bowl has a light brown liquid in it. There are three small clear bowls. One bowl has a light brown liquid in it, one has a light yellow liquid in it, and the third one has white powder in it. There are three very small clear glass bowls. One has ground black pepper in it, one has salt in it, and the third one has light yellow sesame seeds in it. There is a chunk of light brown ginger root, four cloves of garlic, and four long green onions. Items are on a white and black terrazzo surface.

Chicken thighs: Boneless, skinless thighs are best for that flavorful taste like the restaurant version. You can use breasts, but they won’t be quite as tender.
Soy sauce: Use low-sodium to keep the sauce from getting too salty.
Sesame seed oil: Adds a toasted flavor that deepens the sauce.
Brown sugar: Adds that classic sweetness and helps give the sauce its sticky glossy finish.
Apple cider vinegar: Balances the sweetness and adds a subtle tang.
Fresh garlic and ginger: Fresh is best for a bold flavor, but garlic and ginger paste or powder will work in a pinch.
Cornstarch: Thickens the sauce to get that perfect glaze.
Optional garnish: Sliced green onions and sesame seeds.

There is a large white bowl with small cooked pieces of chicken mixed in a dark sauce. There are a few small light yellow sesame seeds sprinkled over the chicken. The bowl is on a white and black terrazzo surface.

Step-by-Step Instructions

Pieces of raw chicken with seasonings in a white bowl.

Combine the chicken pieces with the canola oil, salt, and pepper. Mix until the chicken pieces are thoroughly coated. Set aside.

Chicken in a skillet on a white counter.

Heat a large skillet on medium high heat. Add the chicken pieces. Cook for a few minutes on each side, until the chicken is cooked through.

There is a dark gray saucepan. In the saucepan is a dark liquid, with a mound of minced garlic, grated ginger, and brown sugar in it. There is a wooden spoon resting in the pan. The pan is on a white and black terrazzo surface.

While the chicken is cooking, add the brown sugar, soy sauce, sesame oil, apple cider vinegar, minced garlic, grated ginger, and ⅓ cup of water to a saucepan and bring to a boil on high heat.

A wooden spoon in a pan of brown sauce with minced garlic and ginger.

A person pouring a cornstarch mixture into a saucepan of brown sauce.

Once boiling, reduce the temperature to low heat.
Mix cornstarch and 2 tablespoons of water to create a slurry. Add the water/cornstarch mixture to the pot and cook until the sauce thickens into a glaze.

Pour the savory glaze over the chicken pieces and toss gently until well blended.

Serve the teriyaki chicken over cooked brown or white rice, garnish with sesame seeds and/or green onions.

See the recipe card below for complete measurements and cook times.

Laura Belle’s Tips

Grill or pan fry – You can grill the chicken for a smoky flavor or pan-fry it for a light crispy texture. Both methods are delicious.
Save leftover sauce – Any leftover sauce can be stored in an airtight container in the fridge for up to a week. Use it as a marinade for grilled chicken or drizzle it over stir-fried veggies.
Mix up your veggies – Feel free to add your favorite vegetables to the dish for extra flavor and nutrition. Bell peppers, broccoli, and snap peas are popular choices.
Serve with variety – While white rice or brown rice is a classic choice, you can also serve this dish with cauliflower rice, fried rice, or chow mein noodles for a tasty twist.

Storage

Fridge – Let the chicken cool completely, then store in an airtight container for up to 4 days.

Freezer – Freeze in a freezer-safe container or bag for up to 2 months. Let it thaw overnight in the fridge before reheating.

Reheating

Warm in a skillet over medium heat. Add a splash of water if the sauce has thickened too much.

There are small cooked pieces of chicken mixed in a dark sauce. There are small light yellow sesame seeds sprinkled over the chicken.

More Delicious Chicken Dishes

Sheet Pan Crispy Chicken with Potatoes and Broccoli
Easy Company Chicken in Wine Sauce
Chicken Piccata
Chicken Cobbler
Butter Chicken from Sweet Little Bluebird

Yield: 6 servings

Easy Teriyaki Chicken Recipe (Panda Express Copycat)

If you're a Panda Express fan, you must know about their tasty teriyaki chicken dish!

With this simple recipe, you can recreate this delicious dish in the comfort of your own home.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

2 pounds skinless boneless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons canola oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 cup low sodium soy sauce
2 tablespoons sesame seed oil
2/3 cup brown sugar or white granulated sugar
1/3 cup apple cider vinegar – lemon juice or rice vinegar can be substituted
4 cloves fresh garlic (minced) – or 1 tablespoon of garlic powder
1 tablespoon freshly grated ginger – or 1/2 teaspoon ground ginger
1.5 tablespoons of cornstarch
1/3 cup water + 2 tablespoons water
Optional garnish – sliced green onions and sesame seeds

Instructions

In a mixing bowl, combine the chicken pieces with the canola oil, salt, and pepper.
Mix until the chicken pieces are thoroughly coated. Set aside.
Place a large skillet on the stove and heat it on high.
Once heated, add the chicken thighs and cook them for 3-5 minutes on each side, until the chicken is cooked through.
While the chicken is cooking, add the brown sugar, soy sauce, sesame oil, apple cider vinegar, minced garlic, grated ginger, and ⅓ cup of water to a saucepan and bring to a boil on high heat.
Once boiling, reduce the temperature to low heat and cook the sauce for 2-3 minutes.
In a small bowl, mix cornstarch and 2 tablespoons of water to create a slurry.
Add the water/cornstarch mixture to the saucepan after 2-3 minutes, then cook over low heat until the sauce thickens into a glaze.
Pour the thick sweet glaze over the chicken pieces and toss gently until well blended.

Notes

Helpful Tools and Equipment

Cutting board
Large kitchen knife
Mixing bowl
Small bowl
Kitchen tongs
Wooden spoon
Large skillet
Small saucepan
Measuring spoons
Measuring cups

Recipe Tips

Grill or Pan Fry: You can grill the chicken for a smoky flavor or pan-fry it for a light crispy texture. Both methods are delicious.

Save Leftover Sauce: Any leftover sauce can be stored in an airtight container in the fridge for up to a week. Use it as a marinade for grilled chicken or drizzle it over stir-fried veggies.

Mix Up Your Vegetables: Feel free to add your favorite veggies to the dish for extra flavor and nutrition. Bell peppers, broccoli, and snap peas are popular choices.

Serve With Variety: While white rice or brown rice is a classic choice, you can also serve this dish with cauliflower rice or chow mein noodles for a tasty twist.

To Reheat: Place teriyaki chicken in a microwave-safe bowl and reheat for 1-2 minutes or until thoroughly warmed.