I still remember the first time I stepped into a Panda Express. The warm, inviting smell of grilled chicken and sweet teriyaki sauce wrapped around me like a cozy blanket. I was immediately taken in by the vibrant colors of the dishes. That savory-sweet flavor has stayed with me ever since. Now, when I crave that taste, I don’t have to make a trip to the restaurant. I can bring that meal to my kitchen with this delicious Copycat Panda Express Grilled Teriyaki Chicken recipe. This dish is easy to make and fills your home with amazing aromas. It’s special because it captures the essence of the restaurant while allowing you to control the ingredients.
why make this recipe
Making this Copycat Panda Express Grilled Teriyaki Chicken at home is not just about saving a trip to a restaurant. It’s about creating memorable meals with your family or friends. You get to enjoy the rich flavors of teriyaki chicken without the extra sugars and preservatives that might be found in takeout. Plus, it’s a wonderful opportunity to learn simple cooking techniques. This recipe is a perfect choice for a weeknight dinner or as a dish to impress guests.
how to make Copycat Panda Express Grilled Teriyaki Chicken
Ingredients:
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 pound boneless skinless chicken thighs
- 1 tablespoon canola oil
- 1/4 cup water (for sauce)
- 1/4 cup sugar (for sauce)
- 1/4 cup soy sauce (for sauce)
- 2 1/2 tablespoons sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder (for sauce)
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
Directions:
- Start by mixing the soy sauce, water, sugar, garlic powder, and white pepper in a shallow dish.
- Add the chicken thighs to the dish, making sure they are well coated. Cover and marinate in the refrigerator for 30 minutes to 1 hour.
- After marinating, remove the chicken and pat it dry with paper towels.
- Heat the canola oil in a cast-iron skillet over medium-low heat.
- Once the oil is hot, add the chicken thighs in a single layer. Avoid crowding the pan.
- Place another pan on top of the chicken to press it down. Cook for 3 to 4 minutes.
- Flip the chicken, replace the weight, and cook for another 3 to 4 minutes until the chicken is browned and cooked through. The internal temperature should reach 170°F in the thickest part of the thigh.
- While the chicken cooks, prepare the teriyaki sauce. In a small saucepan, whisk together the sauce ingredients to remove clumps. Bring to a simmer over medium heat and cook for 1 to 2 minutes until thickened.
- Slice the cooked chicken and serve it drizzled with the teriyaki sauce.
how to serve Copycat Panda Express Grilled Teriyaki Chicken
Serve the chicken over a bed of steamed rice or alongside sautéed vegetables for a colorful plate. You may garnish with sesame seeds or chopped green onions for an added touch. This makes for a fulfilling meal that everyone will love.
how to store Copycat Panda Express Grilled Teriyaki Chicken
To store leftovers, let the chicken cool down to room temperature. Place it in an airtight container and store in the refrigerator for up to 3 days. For longer storage, you can also freeze the chicken in a freezer-safe bag for up to 2 months.
tips to make Copycat Panda Express Grilled Teriyaki Chicken
- Make sure the chicken is well-marinated for the best flavor.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Feel free to adjust the sweetness of the teriyaki sauce to match your taste.
- If you don’t have a cast-iron skillet, a regular skillet will work too, but keep an eye on the heat.
variation
You can substitute chicken thighs with chicken breasts for a leaner option. Alternatively, for a vegetarian version, use tofu or grilled vegetables instead.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts can be used, but they may cook faster, so adjust the cooking time accordingly.
Q: How can I make this recipe gluten-free?
A: Use gluten-free soy sauce or tamari instead of regular soy sauce in the recipe.
Q: Can I make the teriyaki sauce in advance?
A: Yes, you can make the teriyaki sauce ahead of time and store it in the fridge for up to a week. Just reheat it before serving!
Grilled Teriyaki Chicken
Ingredients
Marinade Ingredients
- 1/2 cup soy sauce for marinating the chicken
- 1/4 cup water for marinating the chicken
- 1 tablespoon sugar for marinating the chicken
- 1/2 teaspoon garlic powder for marinating the chicken
- 1/2 teaspoon white pepper for marinating the chicken
- 1 pound boneless skinless chicken thighs
Teriyaki Sauce Ingredients
- 1 tablespoon canola oil for cooking the chicken
- 1/4 cup water for the sauce
- 1/4 cup sugar for the sauce
- 1/4 cup soy sauce for the sauce
- 2 1/2 tablespoons sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder for the sauce
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
Method
Marination
- Mix the soy sauce, water, sugar, garlic powder, and white pepper in a shallow dish.
- Add the chicken thighs to the dish, ensuring they are well coated. Cover and marinate in the refrigerator for 30 minutes to 1 hour.
Cooking
- Remove the chicken from the marinade and pat dry with paper towels.
- Heat the canola oil in a cast-iron skillet over medium-low heat.
- Once the oil is hot, add the chicken thighs in a single layer. Avoid crowding the pan.
- Place another pan on top of the chicken to press it down. Cook for 3 to 4 minutes.
- Flip the chicken, replace the weight, and cook for another 3 to 4 minutes until browned and cooked through, with an internal temperature of 170°F.
Sauce Preparation
- Whisk together the sauce ingredients in a small saucepan to remove clumps.
- Bring to a simmer over medium heat and cook for 1 to 2 minutes until thickened.
Serving
- Slice the cooked chicken and serve it drizzled with the teriyaki sauce.