Panda Express Teriyaki Chicken is one of the chain’s most popular dishes—and for good reason. With juicy grilled chicken thighs coated in a sweet and savory teriyaki glaze, it delivers bold Asian-inspired flavor in every bite. But here’s the good news: you don’t have to wait in line to enjoy it. You can make a healthier, budget-friendly version of Panda Express teriyaki chicken right at home using everyday ingredients and a simple cooking method. In this article, I’ll show you how to recreate this takeout favorite step-by-step, so you can bring that signature flavor to your own kitchen anytime.
Table of Contents
Why I Love Copycat Panda Express Teriyaki Chicken
A Memory Served in a Plastic Tray
I’ll never forget the first time I ordered Panda Express teriyaki chicken—it was a post-exam treat during college, one of those days where comfort food felt like a necessity. I was running on fumes and spare change, and the aroma of grilled chicken glazed in that sticky-sweet teriyaki sauce pulled me in. One bite and I was hooked. Years later, I found myself craving that same nostalgic flavor—only this time, I wanted to make it from scratch. After plenty of trial runs, burnt pans, and sauce experiments, I finally got it just right. Now it’s more than a meal—it’s a memory on a plate.
Why This Recipe Works at Home
This homemade version doesn’t skimp on flavor. By grilling or pan-searing boneless chicken thighs and reducing a homemade teriyaki sauce, you get that same restaurant-quality glaze—without additives or preservatives. Plus, it’s faster than delivery. And if you’re wondering, yes, it still pairs beautifully with steamed rice and broccoli just like the original.
For other Asian-inspired recipes to add to your weeknight rotation, check out the savory beef and broccoli noodle stir fry or this crowd-pleasing garlic broccoli and chickpea stir fry. These meals are flavorful, fast, and keep the takeout cravings at bay.
Panda Express Teriyaki Chicken
Ingredients
For the Marinade
- 2 tbsp sesame oil
- 2 tbsp Shaoxing wine or cooking sherry
- 2 tbsp reduced sodium soy sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 1/8 teaspoon kosher salt
For the Grilled Chicken
- 1 pound boneless skinless chicken thighs
- 2 tbsp olive oil
For the Teriyaki Sauce
- 1/3 cup reduced sodium soy sauce
- 1/4 cup brown sugar
- 3 tbsp Shaoxing wine or cooking sherry
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 teaspoon ginger
- 2 teaspoon garlic
- 1 tbsp water
Instructions
- Whisk all marinade ingredients together. Add chicken thighs to a zip-top bag, pour in marinade, and refrigerate for at least 30 minutes.
- In a small saucepan, whisk together all sauce ingredients except the cornstarch slurry. Bring to a boil, reduce heat, then stir in slurry. Simmer until thickened, about 5 minutes.
- Pat chicken dry. Heat olive oil in a grill pan over medium-high. Cook chicken 5–7 minutes per side until internal temp reaches 165°F. Let rest and slice into strips.
- Reheat sauce and brush over sliced chicken. Serve with steamed rice and garnish with green onions and sesame seeds.
Notes
- Prep the sauce and marinate the chicken the night before to save time.
- Use fresh ginger and garlic for the most authentic flavor.
- Cook chicken in batches for even grilling if using a cast iron pan.
- Add 2 more tablespoons brown sugar if you prefer a sweeter sauce.
How to Make Panda Express Teriyaki Chicken at Home
Ingredients That Mirror the Original
To make a convincing copycat of Panda Express teriyaki chicken, you’ll need a few pantry staples that combine into a glossy, crave-worthy sauce. The star of this dish is boneless, skinless chicken thighs—juicy, affordable, and perfect for grilling or pan-searing. Here’s what you’ll need:
| Ingredient |
|---|
| Boneless skinless chicken thighs |
| Low-sodium soy sauce |
| Water |
| Brown sugar |
| Honey (for sweetness) |
| Minced garlic |
| Fresh grated ginger |
| Cornstarch + water (for slurry) |
This list keeps the flavor balanced—umami, sweet, and slightly sticky without being overpowering. Don’t skip the ginger; it adds that signature Panda zing!
You can pair this chicken with rice, noodles, or even these grilled chicken broccoli bowls for a nourishing and satisfying weeknight meal.
Step-by-Step: Cooking and Glazing Like a Pro
Grill or pan-sear the chicken
Start by seasoning your chicken lightly with salt and pepper. Heat a skillet or grill pan over medium-high heat, add a drizzle of oil, and cook the chicken for 5–6 minutes per side until fully cooked and slightly charred. Set aside to rest, then slice into strips.
Make the teriyaki sauce
In a saucepan, combine soy sauce, water, brown sugar, honey, garlic, and ginger. Bring to a gentle simmer over medium heat. Stir often to dissolve the sugar and infuse the aromatics. Once it starts to bubble, reduce heat.
Thicken the sauce
In a separate bowl, stir together the cornstarch and water to form a smooth slurry. Gradually whisk this mixture into the simmering sauce. Continue stirring for 2 to 3 minutes until the liquid transforms into a rich, glossy glaze that clings to the spoon.
Glaze the chicken
Return sliced chicken to the pan, or drizzle the sauce over the cooked pieces on a serving dish. Toss to coat evenly. You want that sauce clinging to every bite.
Want more teriyaki-style dinner ideas? You’ll love this glossy hibachi chicken with teriyaki glaze for another delicious twist on Asian-inspired comfort food.
Healthier Than Takeout: Nutrition & Smart Swaps
Is Panda Express Teriyaki Chicken Healthy?
On the surface, Panda Express teriyaki chicken sounds pretty wholesome—grilled protein and sauce. But when you break it down, the restaurant version includes added sugar, preservatives, and more sodium than you’d expect. A single serving clocks in around 300 calories and 800mg of sodium, mostly from the thick teriyaki glaze. While it’s grilled instead of fried, that sugary coating adds up fast.
At home, you control what goes in. You can cut back on sugar, reduce sodium with low-sodium soy sauce, and skip unnecessary additives. That means fewer empty calories and more nutrient-dense choices without losing flavor. If you’re tracking macros, consider serving it with steamed veggies or cauliflower rice instead of white rice for a lighter plate.
Another smart dinner idea? Try the vibrant sweet potato and black bean bowl or the savory ground beef and broccoli stir fry—both are nutrient-packed alternatives that don’t sacrifice flavor.
How to Make It Even Lighter
There are plenty of easy swaps that make this dish work for different diets:
- Gluten-free alternative: Replace traditional soy sauce with tamari or coconut aminos to keep the dish gluten-friendly without losing that deep umami flavor.
- Low-Sugar: Omit the honey and use a sugar-free sweetener like monk fruit.
- Keto-Friendly: Swap cornstarch for xanthan gum and serve with stir-fried cabbage.
You’ll still get that sticky, bold teriyaki taste without overloading your meal with carbs or calories. This flexibility is why more home cooks are skipping takeout and recreating their favorites, just like with this creamy chicken and broccoli alfredo bake, which lets you keep comfort while ditching the guilt.
Serving, Storing & FAQ: Mastering the Details
Serving Tips and Sauce Variations
Once your Panda Express teriyaki chicken is cooked and coated in that rich glaze, serve it while it’s hot for the best flavor. It goes perfectly over white or brown rice, and if you’re looking for something lighter, try pairing it with steamed broccoli or cauliflower rice. Want to switch things up? Tuck the sliced chicken into crisp lettuce wraps or build a colorful rice bowl with pickled vegetables and sliced scallions for a fun, customizable meal.
You can also switch up the sauce to match your mood. Add a splash of rice vinegar for tang, a dash of chili flakes for heat, or a teaspoon of sesame oil for extra depth. These quick additions let you customize the base teriyaki glaze while keeping the bold, sweet-savory balance.
If you enjoy fusion flavors, try using this chicken in a wrap like the chicken burrito wraps or add it to your summer pasta salad for a protein boost.
Storing and Reheating Leftovers
Leftovers? No problem. Store any remaining chicken in an airtight container in the fridge for up to 3 days. The sauce tends to thicken when chilled, but it smooths out beautifully when reheated. Just add a splash of water and warm it in a skillet over medium heat, stirring until the glaze returns to its original silky texture.
You can also freeze this dish—just place sliced chicken and sauce in a freezer-safe container. When ready to eat, thaw in the fridge overnight and reheat as above.
Looking for another recipe that holds up well as leftovers? Check out this creamy chicken mozzarella pasta with basil—it’s just as good the next day.
FAQ Section
What is Panda Express teriyaki chicken made of?
It’s made with grilled boneless, skinless chicken thighs and a thick teriyaki sauce that combines soy sauce, sugar, vinegar, garlic, and ginger.
Is teriyaki chicken from Panda Express unhealthy?
While grilled chicken is generally a healthier option, the teriyaki sauce contains quite a bit of sugar and sodium. Homemade versions allow you to reduce those amounts.
What is the healthiest thing to eat at Panda Express?
The super greens side and grilled chicken entrees are generally your best bet. Avoid fried dishes and heavy sauces when aiming for a lighter meal.
What type of teriyaki sauce does Panda Express use?
Panda Express uses a house-made teriyaki glaze that features soy sauce, sugar, vinegar, cornstarch, garlic, and other flavor enhancers. It’s thick and sweet with a glossy finish.
Conclusion
Recreating Panda Express teriyaki chicken at home gives you everything you love about the original—tender grilled chicken, sticky-sweet glaze, and bold flavor—but with more control over ingredients and nutrition. It’s affordable, satisfying, and surprisingly simple to make. Whether you serve it over rice or tuck it into a fresh bowl, this dish is sure to earn a permanent spot in your recipe rotation. Now you can skip the takeout line and bring the Panda flavor straight to your dinner table.
