Panda Express Teriyaki Chicken
Make a healthier, easy copycat version of Panda Express Teriyaki Chicken at home! Juicy grilled chicken thighs glazed with a sweet and savory homemade teriyaki sauce.
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.
