Description
Sticky, sweet, and savory grilled teriyaki chicken that captures all the flavor of Panda Express—right from your own kitchen!
Ingredients
Scale
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs
- 1 tbsp neutral oil (vegetable or canola)
- Pinch of kosher salt (optional)
For the Marinade:
- ¼ cup low-sodium soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
For the Teriyaki Sauce:
- ¼ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
- 3 tbsp water
Optional Toppings:
- Toasted sesame seeds
- Thinly sliced green onions
- Steamed broccoli or snap peas
Instructions
- Marinate Chicken:
In a bowl, whisk marinade ingredients. Add chicken, toss to coat, and refrigerate 30 minutes to 4 hours. - Make Sauce:
In a saucepan, combine sauce ingredients (except cornstarch and water). Bring to a simmer. Mix cornstarch and water separately, then whisk into sauce. Simmer until thickened, 2–3 minutes. - Cook Chicken:
Remove chicken from marinade and pat dry. Heat oil in a skillet over medium-high. Cook chicken 4–5 minutes per side until golden and 165°F internal temp. Let rest 5 minutes, then slice. - Glaze & Serve:
Return sliced chicken to pan. Pour sauce over, toss to coat, and cook 1 more minute. Serve over rice with toppings.
Notes
- Swap soy sauce with tamari for gluten-free.
- Use monk fruit sweetener to reduce sugar.
- Store separately from rice to avoid sogginess.
- Grill chicken for extra charred flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling / Pan-Searing
- Cuisine: American-Chinese
Nutrition
- Serving Size: 1 cup chicken with glaze
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 16g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 95 mg