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Grilled chicken teriyaki Panda Express used to be my go-to when life felt chaotic. It was fast, warm, and hit the spot — until it didn’t.
One night, I sat in the car with a greasy bag in my lap, craving something better. Not fancier — just real. Something I could make at home without guilt or sugar overload.
That’s what this recipe is. I’m Amanda — mom, home cook, and creator of HealthyMealRecipe. Around here, we do simple meals with heart. No perfection, just recipes that work in a regular kitchen on a regular Tuesday.
Let’s cook something that feels good.
Why This Grilled Chicken Teriyaki Panda Express Recipe Works
Panda Express grilled teriyaki chicken hits all the cozy, sticky-sweet notes — but it’s often high in sugar and sodium. This homemade grilled chicken teriyaki Panda Express version brings the same bold flavor with lighter, cleaner ingredients.
You get the char, the glaze, the juicy texture — but with less sugar, no additives, and a marinade you can mix in minutes. It’s naturally gluten-free with tamari, and it works just as well over brown rice or cauliflower rice.
What makes it work:
- Quick and simple. One bowl for sauce, one pan for the grill. Done.
- Balanced sweetness. Just enough honey and brown sugar to coat, not overwhelm.
- Great for leftovers. This chicken holds its flavor and texture all week.
For another easy, Asian-style dinner, try our teriyaki chicken thighs — juicy, simple, and ready in under 30 minutes.
Equipment You’ll Need
- Grill or Grill Pan: A gas grill, charcoal grill, or stovetop grill pan all work great. You want high heat and visible grill marks.
- Mixing Bowl: For whisking up the marinade.
- Tongs: Essential for flipping chicken without tearing it.
- Zip-Top Bag or Shallow Dish: For marinating the chicken thighs evenly.
- Measuring Cups & Spoons: Precision helps balance the sauce flavors.
- Small Saucepan (Optional): To simmer and thicken leftover marinade into a glossy glaze.
- Cutting Board + Sharp Knife: For slicing the grilled chicken into strips or bite-sized pieces.
- Meat Thermometer (Optional): If you want to double-check doneness (165°F for chicken thighs).
Ingredients You’ll Need
This grilled chicken teriyaki Panda Express–style recipe doesn’t rely on bottled sauce or mystery flavors. Every ingredient has a purpose — from tender texture to bold taste — and you can find most of them in a regular pantry.
Ingredient Breakdown
- 1.5 pounds boneless, skinless chicken thighs
Thighs are rich, flavorful, and almost impossible to overcook. Unlike chicken breasts, they stay juicy even after grilling, and they absorb marinades beautifully. - ⅓ cup low-sodium soy sauce
brings bold umami without overwhelming your salt intake. Since traditional soy sauce can be surprisingly high in sodium, going with a reduced-sodium option is a smart move for your heart and blood pressure — the USDA explains why it matters. - 2 tablespoons honey + 1 tablespoon brown sugar
This blend of honey and brown sugar delivers that signature teriyaki sweetness, but in a gentler, more natural way. Honey caramelizes beautifully and may offer antioxidant benefits with a lower glycemic impact, according to Healthline. Brown sugar adds a subtle molasses depth and, as noted by PubMed, retains tiny amounts of minerals compared to white sugar — though the difference is minor. - 1 tablespoon rice vinegar
Adds brightness and balance. Without this little splash of acidity, the sauce can feel too heavy. You can sub apple cider vinegar or white vinegar if needed. - 1 tablespoon sesame oil
Toasted sesame oil adds warmth and that unmistakable “teriyaki” depth. It’s rich, so a little goes a long way. If allergic or avoiding sesame, avocado or olive oil still works. - 1 clove garlic, minced + 1 teaspoon fresh ginger
Garlic brings a savory, earthy richness to the dish, and because it releases allicin when crushed, it also supports immune function and gut health, according to Healthline’s overview of garlic benefits - Fresh ginger contributes bright balance with digestive and anti‑inflammatory benefits—Healthline notes that gingerol, its active compound, helps ease nausea and reduce inflammation while aiding digestion
- ½ cup water
Thins the marinade so it coats the chicken without being too thick or syrupy. It helps distribute the other flavors evenly. - 1 tablespoon cornstarch (optional)
Only needed if you want to thicken the leftover marinade into a glaze. Whisked with a splash of water, it gives you that glossy, Panda-style finish. Arrowroot or tapioca starch can be used instead.
Ingredient Swaps and Kitchen Flexibility
- Don’t have thighs?
Use boneless breasts — just slice them thinner and reduce grill time. They’ll still soak up the sauce but need more attention on the heat. - No rice vinegar?
Apple cider vinegar or a tiny squeeze of lemon can step in. Start with less — both are sharper in taste. - Avoiding sugar?
Use a little date syrup or skip the sweeteners entirely. The dish will be more savory but still satisfying. - Low-sodium needs?
You can dilute soy sauce with water or choose coconut aminos, which are naturally lower in salt.
How to Make Grilled Chicken Teriyaki Panda Express–Style
Follow these simple steps for bold, balanced flavor in every bite — no special tools or tricky techniques required. Whether you’re a weeknight warrior or meal-prep lover, this grilled chicken teriyaki Panda Express recipe delivers every time.
1. Mix the marinade
In a medium bowl, whisk together the low-sodium soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and water. Stir until the sugar is mostly dissolved and everything smells amazing — this is the foundation of that iconic grilled chicken teriyaki Panda Express flavor.
2. Marinate the chicken
Place your chicken thighs into a large zip-top bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes (up to 24 hours for deeper flavor). The longer the chicken soaks, the more bold and tender your grilled chicken teriyaki Panda Express copycat will be.
3. Preheat your grill or grill pan
Set your grill or indoor grill pan to medium-high heat, around 400°F. Give it a few minutes to get hot — you want visible sizzle when the chicken hits the surface. This heat level helps caramelize the sauce without burning it, just like the real grilled chicken teriyaki Panda Express version.
4. Grill the chicken
Remove the chicken from the marinade and place it directly on the hot grill. Grill for 5–6 minutes per side, or until fully cooked (165°F internal temp) with light char marks. That slight char is what gives this grilled chicken teriyaki Panda Express dish its signature smoky depth.
5. Optional: Thicken the leftover marinade
Pour the remaining marinade into a small saucepan. Bring to a boil, then lower to a simmer. Whisk in cornstarch (mixed with 1 tbsp water) and cook for 2–3 minutes, until glossy and thickened. This turns the marinade into a beautiful glaze — perfect for finishing your grilled chicken teriyaki Panda Express with that shiny, sticky coating everyone loves.
6. Slice and serve
Let the grilled chicken rest for 3–5 minutes, then slice it into strips or bite-sized pieces. Drizzle with the warm glaze and serve over rice, veggies, or your favorite grain. It’s everything you love about grilled chicken teriyaki Panda Express, only lighter, fresher, and made in your own kitchen.
Real-Life Swaps That Still Taste Amazing
We all have days where we open the fridge and improvise. Here’s how to adapt without ruining the magic of this grilled chicken teriyaki Panda Express copycat:
- Chicken Breasts Instead?
Slice them thinner and reduce grill time. Breasts dry out quicker, so marinate a little longer and watch them closely. - Gluten-Free?
Use tamari or coconut aminos. Tamari tastes almost identical to soy sauce. Coconut aminos are sweeter and milder — both are great. - Out of Honey or Brown Sugar?
Maple syrup or date syrup step in easily. If your substitute is very sweet, skip the brown sugar to keep the glaze from overpowering the dish. - No Rice Vinegar?
Apple cider vinegar or lemon juice adds brightness. Just use a little less — they’re sharper in taste. - Missing Ingredients?
Don’t stress. This recipe is built to be forgiving. Whether you’re short on fresh ginger or trying to skip sugar entirely, the flavors still come together beautifully.
For even more real-life meals that taste like takeout but feel better, try our high-protein chicken corn bowl or these chicken Caesar smash tacos — both perfect partners to this grilled chicken teriyaki Panda Express favorite.
Why This Grilled Chicken Teriyaki Panda Express Recipe Just Works
No mystery here — this dish turns out so good every time because it’s built on smart choices that work in real kitchens.
Flavorful chicken, balanced sauce
Using chicken thighs gives you a juicy, forgiving base that drinks up flavor. They don’t need babysitting and don’t dry out. The marinade itself is no slouch — just enough honey and brown sugar to caramelize without becoming candy-sweet, plus rice vinegar to keep things sharp and clean.
Garlic and ginger bring warmth and depth, while the soy sauce grounds everything in that salty umami you expect from grilled chicken teriyaki Panda Express. Whether you thicken the sauce or not, it delivers.
Grill method = speed, texture, and craveable char
Cooking over medium-high heat (around 400°F) helps you lock in moisture while creating that golden char we all associate with restaurant-style teriyaki. It’s fast, bold, and ideal for weeknights.
And if you take the optional step of thickening your leftover marinade? That sticky-sweet glaze clings beautifully to every slice — no breading or deep frying needed.
Real-Life Tweaks That Make This Recipe Work for You
You don’t need a perfect pantry or schedule to make this grilled chicken teriyaki Panda Express recipe your own. Here are two flexible paths — whether you’re prepping for the week or feeding picky eaters on a Tuesday night.
Meal prep and freezer-friendly
Grill once, eat all week. This chicken holds up beautifully in the fridge for up to four days. Slice it ahead of time and store with rice, steamed veggies, or even chopped salad greens. The flavor gets deeper as it sits, and it reheats without drying out.
You can also freeze it. Just slice and lay flat in a zip-top bag — it’s a lifesaver for busy nights.
Kid-friendly and customizable
Got spice-sensitive little ones? Halve the ginger and skip the glaze. Serve the grilled pieces plain, or wrap them in tortillas with shredded lettuce and cheese. (Not traditional, but no one argues.) And if you’re cooking for different diets, tofu or portobello mushrooms make excellent swaps — just marinate and sear as you would the chicken.
What Can Go Wrong (And How to Fix It)
No judgment here — cooking at home means you’re juggling life while holding a spatula. Here are a few common slip-ups that can affect your grilled chicken teriyaki Panda Express outcome, and how to gently course-correct.
Rushing the marinade
It’s tempting to skip or shorten this step when you’re tired or hungry — but even 30 minutes makes a difference. The chicken needs time to soak up that balance of sweet, salty, and tangy. If you’re in a real hurry, slice the chicken before marinating to speed up the flavor absorption.
Overcooking the chicken
Thighs are forgiving, but even they can turn rubbery if left too long on the grill. Use medium-high heat, aim for 5–6 minutes per side, and trust your thermometer. You’re looking for 165°F — no more, no less.
And if you’re using breasts instead of thighs, reduce cook time and keep a close eye. Dry chicken is sad chicken.
Try These Other Recipes
If you loved this grilled chicken teriyaki Panda Express recipe, here are a few more weeknight favorites built for real life:
- Need something even faster? This Panda Express Quick Grilled Teriyaki Chicken comes together in a flash with pantry staples.
- Want to explore different marinades? Our Grilled Teriyaki Chicken brings bold flavor with a twist on the classic sauce.
- Curious about how to customize your own sauce? Try this Teriyaki Marinade for Grilled Chicken — it’s easy to make ahead and totally adaptable.
Your Questions, Answered
How many calories are in Panda Express Grilled Teriyaki Chicken?
One serving of Panda Express grilled teriyaki chicken (about 6 oz) contains approximately 275–300 calories, depending on the portion and whether sauce is included. According to FatSecret, the grilled chicken alone provides around 275 calories per serving. Homemade versions often end up lighter — especially when you reduce or skip the glaze.
Is Panda Express Grilled Teriyaki Chicken actually grilled?
Yes — it’s grilled over high heat, usually on a flat-top or chargrill. That’s how it gets those signature char lines. Our grilled chicken teriyaki Panda Express recipe uses a standard grill or grill pan to recreate the same texture and sear.
Is Panda Express’s Teriyaki Chicken healthy?
It’s lower in fat than fried options and offers a good amount of protein — but the teriyaki sauce can be high in sodium and sugar. FastFoodNutrition reports that one serving contains over 500 mg of sodium, which is more than 20% of your daily recommended intake. That’s why making it at home with low-sodium soy sauce and a lighter glaze gives you better control over what you’re eating.
What’s the healthiest thing you can get at Panda Express?
Their mixed veggies and grilled chicken teriyaki are among the lighter options. But at home, you can make it even better — pair this recipe with brown rice or cauliflower rice for a balanced, feel-good meal.
You’ve Got This
You don’t need a wok, a perfect grill, or a shelf full of sauces to make something good. What you made today is simple, nourishing, and enough — and that counts.
Cooking at home doesn’t have to look like a magazine spread. It can look like a busy Tuesday with kids asking for seconds, or quiet leftovers packed into tomorrow’s lunch. Either way, you showed up. You fed your people.
And sometimes, that’s more than enough.
Craving more one-pot wonders? Find me on Facebook and Pinterest — real food, made for real life.
— Amanda
grilled chicken teriyaki panda express
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- ⅓ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- ½ cup water
- 1 tablespoon cornstarch optional, for glaze
Instructions
- In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and water.
- Place chicken in a zip-top bag or shallow dish and pour marinade over. Marinate for at least 30 minutes (up to 24 hours).
- Preheat grill or grill pan to medium-high heat (around 400°F).
- Grill chicken 5–6 minutes per side, or until cooked through (internal temp 165°F) and charred.
- Optional: In a small saucepan, bring leftover marinade to a boil. Mix cornstarch with water, add to pan, and simmer 2–3 minutes until thickened.
- Let chicken rest 3–5 minutes, then slice. Serve with glaze over rice or veggies.
Notes
- Make it ahead: This grilled chicken teriyaki Panda Express–style recipe is perfect for meal prep. Cook a double batch and portion it out for weekday lunches or freezer meals.
- For picky eaters: Skip the glaze and just serve the grilled chicken with plain rice — the flavor is still there, but a little gentler.
- No grill? Use a cast iron pan or grill pan on the stovetop. Just make sure it’s hot before you add the chicken so you still get that char.
- Sauce too thin? Simmer the leftover marinade with cornstarch or arrowroot. It thickens into a glossy drizzle that clings beautifully to sliced chicken.
- Don’t skip the rest time: Letting the chicken rest before slicing keeps it juicy — don’t rush it, even if you’re hungry.