Can I use chicken breast instead of thighs?

Absolutely! Chicken breast is a leaner option. Just be mindful of cooking time to prevent the meat from becoming dry. Marinating helps keep chicken breasts moist, and you can also add a bit more oil to the skillet if you notice them sticking or drying out.

Is Panda Express Teriyaki Chicken healthy?

Restaurant-style teriyaki chicken can be high in sugar and sodium. However, making it yourself allows you to control these elements. Use low-sodium soy sauce, reduce the brown sugar, and opt for healthier cooking oils. You can also add vegetables for a more balanced meal, making it significantly more nutritious than the takeout version.

How many carbs are in Panda Express Teriyaki Chicken?

Most of the carbs come from the sugars (brown sugar, mirin) in the sauce and any starchy sides like rice or noodles. A typical serving can contain anywhere from 15–25 grams of carbs, depending on portion size and the recipe details. If you want to reduce carbs, consider using a sugar substitute, cutting down on the cornstarch, or serving it with cauliflower rice.

What does Panda Express Teriyaki Sauce taste like?

Panda Express Teriyaki Sauce is known for being sweet, savory, and slightly tangy. It clings to chicken with a thick, glossy finish. Our recipe aims to replicate that balance of flavors while letting you adjust sweetness and saltiness to your liking.

Can I freeze Teriyaki Chicken?

Yes. Allow the chicken to cool completely before transferring it to a freezer-safe container. It will keep for up to two months. Thaw in the refrigerator overnight, then reheat in a skillet or microwave.

How To Cook Panda Express Teriyaki Chicken: 6 Pro Tips For Success

Description

A delicious homemade version of the beloved Panda Express Teriyaki Chicken—featuring tender chicken thighs glazed in a glossy, sweet-savory sauce with hints of ginger and garlic. It’s quick, satisfying, and better than takeout!

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup + 1 tbsp low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons mirin
1 tablespoon sake (optional)
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch
1/4 cup water
2 tablespoons vegetable oil
Sesame seeds, for garnish
Chopped green onions, for garnish

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Instructions

Marinate Chicken: In a bowl, mix chicken with 1 tablespoon soy sauce, half the grated ginger, and half the garlic. Refrigerate for 30 minutes.
Prepare Sauce: In a separate bowl, whisk the remaining soy sauce, brown sugar, mirin, sake (if using), the rest of the ginger and garlic, cornstarch, and water until smooth.
Cook Chicken: Heat vegetable oil in a skillet or wok over medium-high heat. Add chicken and cook until browned on all sides. Remove and set aside.
Add Sauce: Pour the teriyaki sauce into the skillet. Simmer for 2–3 minutes until it thickens to a glossy glaze.
Combine: Return chicken to the skillet and toss to coat. Cook for another 2–3 minutes until fully glazed and cooked through.
Serve: Garnish with sesame seeds and green onions. Serve hot over rice or vegetables.

Notes

For a sweeter teriyaki flavor, add an extra teaspoon of brown sugar to the sauce.
Thicker sauce? Mix 1 teaspoon cornstarch with 1 tablespoon water and simmer for 1 more minute.

Prep Time: PT15M
Cook Time: CT20M
Category: Dinner
Method: Stir-Frying, Simmering
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 310 kcal
Sugar: 9 g
Sodium: 580 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 0 g
Protein: 28 g
Cholesterol: 125 mg