Description
A quick and easy copycat version of Panda Express Teriyaki Chicken—tender chicken thighs coated in a glossy, sweet‑savory teriyaki sauce.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite‑sized pieces
- Salt and pepper, to taste
- 1 Tbsp vegetable oil
- ¼ cup brown sugar
- ¼ cup soy sauce
- ¼ cup water
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 Tbsp cornstarch
- Optional: sesame seeds and sliced green onions for garnish
Instructions
- Pat chicken pieces dry and season with salt and pepper.
- Heat the oil in a skillet over medium‑high heat. Add chicken and cook until browned on all sides, about 5–6 minutes.
- In a bowl, whisk together brown sugar, soy sauce, water, garlic powder, ginger, and cornstarch until smooth.
- Pour the sauce into the skillet with the chicken. Stir to coat evenly.
- Cook for 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Remove from heat. Garnish with sesame seeds and sliced green onions if desired. Serve hot over rice.
Notes
- For deeper flavor, marinate chicken in sauce mixture for 30–60 minutes before cooking.
- Adjust thickness by adding more cornstarch slurry or water as needed.
- Use low‑sodium soy sauce or tamari to lower sodium or make gluten‑free.
- Add a dash of sesame oil at the end for extra aroma.
- Store leftovers in the fridge 2–3 days; reheat gently, adding a splash of water to refresh the sauce.