This Panda Express teriyaki chicken copycat recipe is tender, juicy, and loaded with so much flavor that it is even better than the original. The homemade teriyaki sauce is spooned over the chicken for a mouthwatering finishing touch. As an added bonus, it is ready to eat in just 15 minutes so it is even faster than driving to the restaurant.
Place a large grill pan or skillet over high heat. In a separate bowl, add the sugar, soy sauce, lemon juice, garlic powder, ginger, and water. Stir to combine.
⅔ cup sugar, ¼ cup soy sauce, 1 teaspoon lemon juice, ½ teaspoon garlic powder, ¼ teaspoon ground ginger, ⅓ cup water
Once heated, add the chicken thighs to the pan and cook for 3-5 minutes per side.
While the chicken is cooking, add the sauce mixture to a separate pan and bring it to a boil.
Once boiling, reduce the heat to medium-low and simmer for 2-3 minutes.
In a small bowl, thoroughly mix together your cornstarch and 2 tablespoons of cold water. Add the slurry to the simmering sauce and stir to combine.
1½ tablespoon cornstarch
Allow the sauce to continue to simmer over low heat until it thickens up.
Slice your chicken and, once thickened, spoon the sauce over the chicken and serve immediately.
Notes
To store: Allow your leftovers to cool completely before placing them in Tupperware and storing them in the fridge for up to 3 days.
To freeze: To freeze leftovers, simply place your chicken into a freezer-safe container and enjoy them within 1 month. Allow them to thaw before reheating.
To reheat: Simply pop your leftovers into the microwave until heated through.