panda express recipe for teriyaki chicken
The Best panda express recipe for teriyaki chicken
Oh, this teriyaki chicken recipe from Panda Express is one of those simple dishes that just makes everything better. I love it because it’s so easy to make, yet it still feels special—like a little treat that’s not too fancy but still tastes like something you’d get at a restaurant. My kids always ask for it, and honestly, I don’t blame them. The sweet, savory glaze coats the chicken perfectly, and it’s got that perfect balance of sticky and tangy that makes every bite satisfying. It’s not just a meal; it’s a comfort, and I’ll be honest, it’s one of those dishes that’s just as good for a quick weeknight dinner as it is for a family gathering or even a little holiday celebration. Plus, it’s got some real health perks too—lean protein, whole grains if you serve it with rice, and that sweet sauce is packed with flavor without all the heavy stuff. It’s the kind of dish that feels indulgent but isn’t, which is why I keep it in my rotation all the time. My husband even says it’s the only thing that makes his post-workout meal taste like something he’d actually eat twice in a row.
Panda Express Teriyaki Chicken Recipe
A flavorful and tender teriyaki chicken dish inspired by Panda Express, featuring a sweet and savory glaze over crispy chicken. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 tsp salt
- ½ tsp black pepper
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil
- 1 green onion, sliced
- 1 tbsp sesame seeds
- 1 tsp red pepper flakes (optional)
👨🍳Directions
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1 Preheat oven to 400°F (200°C) if baking. For stir-frying, heat a skillet or wok over medium-high heat.
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2 In a bowl, mix chicken thighs with cornstarch, soy sauce, garlic, ginger, salt, and black pepper. Marinate for at least 15 minutes.
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3 In a separate bowl, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, cornstarch, and water. Stir until smooth.
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4 Heat the skillet or wok until hot. Add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
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5 In the same skillet, reduce heat to medium and pour in the teriyaki sauce. Stir and cook for 3-4 minutes until the sauce thickens.
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6 Return the chicken to the skillet, pour the sauce evenly over the chicken, and toss to coat. Cook for another 2-3 minutes.
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7 Transfer chicken to a serving dish. Garnish with sliced green onions, sesame seeds, and red pepper flakes (if using).
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Large skillet or wok
- Oven-safe baking dish (optional, for baking)
- Slotted spoon
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Panda Express Teriyaki Chicken Recipe Works
This teriyaki chicken recipe from Panda Express is always a crowd-pleaser because it’s simple yet packed with flavor, making it perfect for quick meals or family gatherings. The sweet, savory glaze sticks to the chicken beautifully, and it’s easy enough to prep ahead so you can focus on other tasks without stress. It’s a go-to for any occasion—whether you’re feeding a hungry crowd or just want a satisfying dish that tastes like a restaurant without the fuss.
❓ Frequently Asked Questions About Panda Express Teriyaki Chicken
What are the key ingredients needed for authentic Panda Express Teriyaki Chicken recipe?
To make the classic Panda Express Teriyaki Chicken, you’ll need: – 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – 1 cup soy sauce (preferably good-quality dark or light) – ½ cup brown sugar (packed) – ½ cup rice vinegar – ¼ cup sesame oil – 3 cloves garlic, minced – 1 tbsp grated ginger – 2 tbsp ketchup (essential for that signature tangy-sweet flavor) – 1 tbsp cornstarch mixed with 2 tbsp water (to thicken the sauce) – 1 tsp black pepper – 1 tsp salt (adjust to taste) – Optional: 1 tbsp sesame seeds and green onions for garnish
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How do you ensure the chicken stays moist while cooking?
For juicy Teriyaki Chicken, marinate the chicken for at least 30 minutes (or overnight for deeper flavor). Before cooking: 1. Pat the chicken dry with paper towels to prevent steaming. 2. Avoid overcrowding the pan—cook in batches if needed. 3. Use a high-heat pan (like a wok or cast-iron skillet) and cook quickly over medium-high heat. 4. Add a splash of water or broth to the pan to steam the chicken gently while searing. 5. Rest the chicken for 5 minutes before slicing to retain moisture.
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Can I substitute any ingredients in the recipe, and if so, what are the best alternatives?
Yes! Here are some common swaps: – Soy sauce → Use tamari (gluten-free) or coconut aminos for a lower-sodium option. – Brown sugar → Substitute with white sugar or honey (reduce by 1 tbsp to balance sweetness). – Rice vinegar → Replace with apple cider vinegar or white vinegar (add a pinch of sugar to compensate). – Sesame oil → Skip it for a lighter version, but it enhances flavor—use sparingly if substituting. – Garlic & ginger → Minced shallots or a garlic powder substitute work in a pinch. – Ketchup → Some recipes omit it, but it’s key for that signature tang. If cutting back, add a splash of tomato paste.
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What’s the best way to thicken the teriyaki sauce without using cornstarch?
If you’re avoiding cornstarch, try these thickening methods: 1. Simmer longer – Reduce the sauce on low heat for 5–10 minutes until it thickens slightly (add a splash of water to prevent burning). 2. Use a slurry – Mix 1 tbsp arrowroot powder or potato starch with 1 tbsp cold water, then stir into the sauce. 3. Coconut milk – Add ½ cup full-fat coconut milk (strain out solids) and simmer until thickened. 4. Reduce sugar – Lower the sugar slightly (e.g., ¼ cup) and let the sauce caramelize naturally. 5. Chicken broth – Stir in ¼ cup cooked chicken broth (strained) to add moisture and thickness.
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How do you achieve that signature Panda Express crispy exterior on the chicken?
For a crispy, golden-brown crust: 1. Double-cook method: – First, sear the chicken in a hot pan with 1 tbsp oil until lightly browned (2–3 minutes per side). – Remove, then add the teriyaki sauce to the pan. Cook until thickened, then toss the chicken back in. – Return to the pan for 1–2 minutes to crisp again (like Panda Express does). 2. Breading trick: – Coat chicken in 1 tbsp flour mixed with 1 tsp cornstarch, then pan-fry until golden before adding sauce. 3. High heat + short cook time: Use a wok or cast-iron skillet on medium-high heat—don’t let it get too dark. 4. Rest before slicing: Let the chicken rest for 3–5 minutes to set the sauce and crisp slightly.
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Why does the sauce taste different from Panda Express’s version?
Several factors can change the flavor: – Sauce ratio: Panda Express uses a 1:1 ratio of soy sauce to sugar (or slightly more sugar), while homemade recipes often lean heavier on sweetness. Adjust to taste—start with ½ cup sugar and reduce if too sweet. – Vinegar type: Panda Express likely uses rice vinegar, which has a sharper tang. Some recipes swap it for apple cider vinegar (less acidic). – Ketchup vs. tomato paste: Their sauce includes ketchup, which adds a fruity depth. If omitted, add 1 tsp tomato paste or a splash of tomato juice. – Spices: Some Panda Express locations add a hint of black pepper or red pepper flakes—skip if you dislike heat. – Cooking method: Their sauce is often simmered longer to deepen flavors, while quick-cooking methods can make it thinner. Pro tip: Taste as you go—Panda Express’s sauce is balanced with a slightly salty-sweet-tangy profile. Adjust with soy sauce, sugar, or vinegar.
