Go Back
A close up phone photo of a person taking a tablespoon scoop of Copycat Panda Express Teriyaki Chicken Grilled
Tarek Rakhiess

Copycat Panda Express Teriyaki Chicken Grilled

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American, asian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken:
  • 2 lbs boneless skinless chicken thighs
  • 2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Teriyaki Sauce:
  • 1/4 cup soy sauce
  • 2/3 cup granulated sugar
  • 1/3 cup water
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 tablespoon cornstarch + 2 tablespoons cold water

Equipment

  •  Grill or cast-iron grill pan
  • Small saucepan
  • Meat thermometer
  • Cutting board

Method
 

  1. Pat chicken thighs dry. Coat with oil, season with salt and pepper.
  2. Preheat grill or grill pan over medium-high heat (375°F to 400°F).
  3. Grill chicken 5 to 6 minutes per side until internal temperature reaches 165°F.
  4. Combine sauce ingredients in a saucepan, bring to a boil, stir in cornstarch slurry, simmer 2 to 3 minutes until thickened.
  5. Rest chicken 5 minutes. Slice against the grain.
  6. Spoon teriyaki sauce over sliced chicken. Serve with rice.

Notes

  • Use low-sodium soy sauce to reduce sodium.
  • Sauce can be made 3 days ahead and refrigerated.
  • Chicken thighs are strongly preferred over breast for moisture and texture.
  • For meal prep teriyaki chicken, store chicken and sauce separately for up to 4 days.
  • Credit for original recipe method: Steven Rivera on YouTube.