panda express recipe for teriyaki chicken
The Best panda express recipe for teriyaki chicken
My family loves it because it’s versatile. You can serve it over rice for a classic comfort meal, or let the kids dip their own pieces in extra sauce for a fun, hands-on experience. It’s also a great way to sneak in some protein and veggies if you’re adding a side salad or steamed broccoli—just enough to make it feel like a healthier choice without sacrificing flavor. Plus, the glaze itself is packed with natural sugars and umami from the soy and garlic, which gives you a little energy boost without the heaviness of fried dishes. It’s not just a meal; it’s a mood booster, and honestly, that’s what makes it worth repeating. Whether you’re feeding a crowd or just yourself, teriyaki chicken is that dish that feels like a little win every time.
Classic Teriyaki Chicken with Crispy Rice
A simple, flavorful dish featuring tender teriyaki-glazed chicken served over fluffy rice, inspired by Panda Express’s signature recipe. The sweet-savory sauce and crispy edges make this a crowd-pleaser for weeknight dinners.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tbsp vegetable oil
- 1 cup white rice
- 2 cups water
- 1 tsp salt
👨🍳Directions
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1
Cook the rice: Rinse the rice until the water runs clear. In a rice cooker or pot, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or follow rice cooker instructions). Let sit, covered, for 10 more minutes. -
2
Prepare the chicken: Pat the chicken thighs dry with paper towels. In a bowl, mix cornstarch, soy sauce, and brown sugar. Coat the chicken evenly with the mixture. -
3
Cook the chicken: Heat vegetable oil in a skillet over medium-high heat. Add the coated chicken and cook for 5–6 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from skillet and set aside. -
4
Make the sauce: In the same skillet, add minced garlic and grated ginger. Cook for 30 seconds until fragrant. Pour in the teriyaki sauce and stir to combine. Simmer for 2–3 minutes until slightly thickened. -
5
Serve: Spoon the teriyaki sauce over the cooked chicken. Serve over the fluffy rice, garnished with extra sauce if desired.
🔧Equipment
- Mixing bowls
- Skillet
- Rice cooker or pot
- Oven-safe pan (optional, for crispy chicken edges)
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, broil the chicken for 1–2 minutes after cooking in the skillet.
- Use a high-quality teriyaki sauce for best results. Adjust sweetness or saltiness to taste.
- Leftovers reheat well in the microwave or oven for up to 3 days.
Watch Video Of How Classic Teriyaki Chicken with Crispy Rice Works
❓ Frequently Asked Questions About Teriyaki Chicken with Crispy Rice
1. What is the secret to achieving a sticky, caramelized glaze on the teriyaki chicken?
Use a mix of sweet and savory sauce—start with the store-bought teriyaki glaze and add a splash of honey or brown sugar to deepen the caramelization. Cook the chicken until it’s nearly done (about 10 minutes off the grill), then brush the pan with extra sauce before finishing to create a sticky, glossy finish.
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2. Can I make this recipe ahead of time, and if so, how should I store it?
Yes, you can prep the marinade and chicken up to 24 hours in advance. Store the marinated chicken in an airtight container in the fridge for up to 3 days. When ready to cook, thaw it overnight and follow the grilling steps as usual. The sauce will thicken slightly, so you may need to add a splash of water or broth before brushing on the final glaze.
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3. What’s the best way to handle leftover teriyaki chicken? Can I reheat it without drying it out?
Reheat the chicken gently in a skillet over medium-low heat, adding a splash of water or a little teriyaki sauce to keep it moist. Alternatively, microwave it in a covered dish with a damp paper towel for 2–3 minutes, stirring halfway. For extra flavor, toss the reheated chicken with a mix of the leftover sauce and a pinch of garlic powder before serving.
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4. Is there a way to make this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce in the marinade and sauce. Check the labels on the store-bought teriyaki glaze to ensure it’s certified gluten-free. If you’re sensitive to soy, you can also make a quick homemade sauce with coconut aminos, brown sugar, and garlic. Just avoid any added fillers or thickeners that may contain gluten.
