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This image shows Panda Express-style teriyaki chicken served with white rice, garnished with scallions and sesame seeds for a flavorful and visually appealing presentation.

Panda Express Teriyaki Chicken Recipe

Panda Express Teriyaki Chicken is a savory-sweet dish with juicy, pan-seared chicken thighs coated in a rich, glossy teriyaki glaze. The homemade sauce balances sweet and umami flavors, making it a perfect pairing with rice. Quick and easy, this recipe delivers restaurant-quality taste at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 238 kcal

Equipment

  • Non-stick skillet
  • Mixing bowl
  • Whisk
  • Kitchen towels
  • Tongs
  • Cutting board

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb boneless skinless chicken thighs
  • 1 tbsp cornstarch
  • 1 tsp garlic powder
  • Salt and pepper
  • ¼ cup soy sauce
  • 1 tsp ground ginger
  • ¼ cup water
  • ¼ cup brown sugar

Instructions
 

  • Pat dry the chicken thighs with kitchen towels and season them with salt and pepper.
    This image shows raw chicken being patted dry and seasoned, ensuring it absorbs maximum flavor before cooking.
  • Heat a non-stick skillet over medium-high heat and add vegetable oil.
    This image shows a skillet with hot oil, ready for searing the chicken to create a flavorful crust.
  • Once hot, place the chicken in the pan and cook until golden brown on both sides.
    This image shows seasoned chicken cooking in a hot skillet, achieving a golden brown exterior.
  • Meanwhile, in a bowl, whisk together brown sugar, soy sauce, water, garlic powder, ground ginger, and cornstarch until fully dissolved.
    This image shows a bowl of teriyaki sauce ingredients being whisked together, ensuring a smooth and flavorful blend.
  • When the chicken is seared, pour the sauce over it, stirring to coat evenly.
    This image shows thick teriyaki sauce being poured over cooked chicken, coating it in a rich, glossy glaze.
  • Let it simmer for a few minutes until the sauce thickens and clings to the chicken.
  • Remove from heat and let it rest briefly before slicing.
    This image shows cooked teriyaki chicken resting before being sliced into tender, juicy pieces.
  • Serve with white rice, garnished with scallions and sesame seeds.
    This image shows sliced teriyaki chicken served over rice, garnished with fresh scallions and sesame seeds for a final touch of flavor and presentation.

Notes

  • Marinate the chicken in half the sauce for 30 minutes before cooking.
  • A cast-iron skillet can be used instead of non-stick for a better sear.
  • Adjust the sauce’s sweetness by adding honey or reducing the brown sugar slightly.