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Sliced glazed Panda Express grilled teriyaki chicken over steamed rice

Panda Express Grilled Teriyaki Chicken (Copycat)

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.