Panda Express Grilled Teriyaki Chicken (Easy Copycat)

Panda Express grilled teriyaki chicken is a copycat of the fan-favorite dish: juicy grilled chicken thighs glazed in a sweet-savory homemade teriyaki sauce. This copycat recipe tastes just like the original, comes together in about 30 minutes, and is easy to make better than takeout right at home.

Below you will find what this dish is, exactly what goes into it, how to make it step by step, plus tips, variations, and answers to the most common questions.

What Is Panda Express Grilled Teriyaki Chicken?

It is a popular menu item made from marinated, grilled chicken thighs tossed in a glossy teriyaki sauce. This copycat version recreates that same sweet-savory flavor at home using an easy homemade sauce built from soy sauce, brown sugar, honey, garlic, and ginger. The chicken is grilled until juicy and lightly charred, then coated in the thick, shiny sauce. Served over steamed rice, it is a satisfying, better-than-takeout dinner the whole family loves.

Why You’ll Love This Recipe

• Tastes like the original — that signature sweet-savory teriyaki glaze.
• Ready in about 30 minutes — faster than a takeout run.
• Juicy grilled chicken — thighs stay tender and flavorful.
• Simple homemade sauce — no bottled teriyaki needed.
• Great for meal prep — perfect over rice bowls all week.

Ingredients You’ll Need

Here is what goes into this dish. Exact amounts are in the printable recipe card below.

• Chicken thighs — boneless and skinless, for juicy grilled chicken.
• Soy sauce — the savory base of the teriyaki sauce.
• Brown sugar and honey — for the signature sweet glaze.
• Garlic and ginger — fresh, for classic teriyaki flavor.
• Rice vinegar — for a subtle tang and balance.
• Sesame oil — for a nutty, aromatic finish.
• Cornstarch — to thicken the sauce to a glossy glaze.

How to Make Panda Express Grilled Teriyaki Chicken

1. Season the chicken thighs and grill in a hot pan 5 to 6 minutes per side until charred and cooked to 165°F per FoodSafety.gov. Rest, then slice.
2. Simmer the soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil in a saucepan.
3. Whisk in the cornstarch slurry and simmer 1 to 2 minutes until glossy and thickened.
4. Toss or brush the sliced chicken with the teriyaki sauce until coated.
5. Serve over steamed rice with vegetables and extra sauce.

Tips for the Best Teriyaki Chicken

• Use chicken thighs — they stay juicier than breasts on the grill.
• Marinate first — soak the chicken in half the sauce for 30 minutes for deeper flavor.
• Get a good char — a hot pan gives that grilled, slightly smoky taste.
• Thicken to a glaze — simmer the sauce until it coats a spoon.
• Rest before slicing — this keeps the chicken moist.

Easy Variations

• Baked: bake the chicken at 400°F for about 25 minutes instead of grilling.
• Honey teriyaki: add extra honey for a sweeter, stickier glaze.
• Pineapple teriyaki: add pineapple juice to the sauce for a fruity twist.
• Teriyaki rice bowl: serve over rice with broccoli and carrots.
• Spicy: add a spoon of chili paste or red pepper flakes.

What to Serve With It

This dish pairs perfectly with classic sides:

• Steamed white or brown rice
• Fried rice or chow mein
• Steamed or stir-fried broccoli
• A crisp Asian slaw or cucumber salad

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or in a pan with a splash of water to loosen the sauce. This chicken also freezes well for up to 2 months; thaw overnight in the fridge and reheat until hot. It is perfect for making ahead into grab-and-go rice bowls for the week. Leftovers taste just as good the next day, making this a smart choice for busy weeknights and packed lunches. The glaze keeps the meat moist, so every bite stays tender and flavorful even after a day or two in the fridge.

Panda Express Grilled Teriyaki Chicken Recipe

Here is the full printable recipe. Save it for your next better-than-takeout dinner.

Panda Express Grilled Teriyaki Chicken (Copycat)

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

For the chicken

• 2 lb boneless skinless chicken thighs
• 1 tbsp vegetable oil

For the teriyaki sauce

• 0.5 cup soy sauce
• 0.33 cup brown sugar
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water

Method

 

1. Pat the chicken thighs dry and season lightly with salt and pepper. Heat the oil in a grill pan or skillet over medium-high heat and cook the thighs 5 to 6 minutes per side until nicely charred and cooked to 165 degrees F. Rest, then slice.
2. Meanwhile, make the teriyaki sauce: in a saucepan, combine the soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil. Bring to a gentle simmer.
3. Stir the cornstarch and water together, then whisk it into the sauce. Simmer 1 to 2 minutes until glossy and thickened.
4. Toss or brush the sliced chicken with the teriyaki sauce until well coated.
5. Serve over steamed rice with your favorite vegetables, drizzled with extra sauce.

Notes

For the best flavor, marinate the chicken in half the sauce for 30 minutes before grilling. Chicken thighs stay juicier than breasts. The homemade teriyaki sauce keeps it simple with pantry staples.

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Frequently Asked Questions