Panda Express Mandarin Teriyaki Chicken

Panda Express Mandarin Teriyaki Chicken was the first meal I had at our local mall, and since then, I have fallen in love with Panda Express and its spin on Chinese recipes. I successfully recreated it at home, even better, with the juiciest grilled chicken, then glazed with an amazing ginger-garlic sauce. A satisfying Chinese take-out dish that takes only 30 minutes to prepare!

Stir-fry recipes are a lifesaver on busy days when I want a homemade meal but am short on time. If I crave seafood, I go for this Sweet and Sour Shrimp. On the nights when I want beef, I make my signature and praiseworthy Best Hunan Beef – both are delicious and take less than 30 minutes from pan to table!

Panda Express Mandarin Teriyaki Chicken used to be a crowd-favorite at the famous chain. I say “used to,” because they pulled it out of the menu and replaced it with regular teriyaki chicken. It’s good, but frankly not the same. Especially the sauce. The Mandarin Teriyaki glaze is fantastic, with a thick texture and a sweet, savory flavor that takes this dish to another level. If you want their original version, they still sell it by the bottle!

If you miss this Panda entrée, or if you’ve never tried it, you’ll fall in love with this recipe. It maintains all that authentic goodness while also being healthier because it’s made from scratch, with ingredients you control. It’s also much faster than waiting for delivery or driving to the chain. But for that take-out flair, feel free to enjoy it with grilled pineapple and some white rice on the side, it’s my favorite combo!

Why you will love this recipe 

• Better than the restaurant: With my recipe, I can make it exactly how I want, with as much ginger and garlic as I like. Using fresh ingredients lets me control the quality and flavors of the meal.
• Much less expensive: It’s much cheaper when I make it myself, and I don’t have to leave the house to get it!
• It is fast and easy: It takes about 15 minutes to prepare and 15 minutes to cook with just a handful of ingredients. Way quicker and more convenient than ordering delivery.
• Made with fresh ingredients: No powdered garlic or ginger means the taste is bold and full of flavor. 

What you will need

• Chicken: I use organic boneless, skinless chicken thighs cut into two-inch chunks. 
• Wet ingredients: I use soy sauce as the primary ingredient to add umami, sweetness, and saltiness. But I prefer (and recommend) low-sodium to keep it from being too salty. The lemon juice tenderizes the meat and adds a bright, tangy flavor that balances the rich sauce.
• Dry ingredients: I use cornstarch mixed with water to make a slurry to thicken the sauce. 
• Seasonings: White granulated sugar gives the sauce its pure sweetness and viscosity. Brown sugar adds a richer, deeper molasses-like flavor and a sticky glaze. The freshly minced garlic adds a burst of vibrant garlic taste without bitterness. And the fresh ginger adds a warm, spicy zing, brightening the dish. 

How to prepare

Coat the chicken: First, I coat the chicken pieces with canola oil, salt, and pepper in a large bowl while the grill pan heats on high. 

Cook the chicken: Once the pan is hot, I place the chicken in the pan and let it brown for 3 to 5 minutes per side, until it has grill marks and is cooked through. 

Make the sauce: Now, I remove the chicken and heat the soy sauce, sugars, lemon juice, garlic, ginger, and 1/3 cup of water in a separate pan. Once it boils, I turn it down to medium-low and let it simmer for two to three minutes, stirring occasionally.  

Thicken the sauce: In the meantime, I mix the cornstarch with 2 tablespoons of water until dissolved, then add it to the sauce. I cook it on low until the sauce starts to thicken. 

Top and serve: Finally, I place the chicken on a serving plate and top it with the sauce. 

Expert tip

Why I recommend chicken thighs

I like to use chicken thighs instead of breasts because they are much juicier and have a bolder flavor. Don’t get me wrong. I love chicken breasts, and they would work fine in this recipe. I just like the way dark meat tastes, and it is always juicier, so I don’t have to worry about it drying out.

More tips to consider:

• Make sure the grill is hot before placing the chicken on it. This helps caramelize the outside, resulting in juicier meat and a better char. 
• Do not overcook the meat. I remove mine when it is 160 degrees F. It will continue to “cook” as it rests. Overcooking will make the chicken dry. 
• Don’t add the cornstarch until last, and be sure to dissolve it in water first. Too much heat can cause it to clump and become lumpy.
• Use neutral-tasting oil. I like canola oil because it doesn’t affect the dish’s taste. 
• Add a splash of water to the sauce when reheating if it is too thick. 

Recipe variations and add-ins:

• Different meat: Sometimes, I make this with pork, turkey, or ham for a different flavor. It even works with shrimp or fish.
• No gluten: For a gluten-free sauce, use coconut aminos or tamari instead of soy sauce. 
• Spicy teriyaki: To make this spicier, add red pepper flakes or use some of my Cajun seasoning. 
• Other citrus: Instead of lemon, use lime and add some zest for a bolder taste.
• Add veggies: Sometimes I chop bell peppers, green onions, and slivered carrots to cook with the chicken. 
• Change the sauce: The same recipe will work out perfectly with my orange sauce, Szechuan sauce, or General Tso sauce.

Serving suggestions:

I like to serve this with plain white rice, such as my instant pot stick of butter rice. It is easy to make and has such a rich, buttery flavor. It is good without the chicken, so I serve it on the side. My kids love it with soba noodles and grilled pineapple. Coconut rice is another great choice and is a staple in our house. It’s slightly sweet and sticky, and it smells wonderful. 

Fried rice is another way to serve rice with this chicken dish. This recipe for pineapple fried rice makes it simple to make in minutes, and pineapples go so well with this sauce. Broccoli is another common side dish to go with this chicken meal. I like easy steamed broccoli with a drizzle of olive oil. Egg rolls, dumplings, and other traditional Asian foods also pair well with this teriyaki dish. For dessert, my pineapple fluff is perfect. 

How to store leftovers:

• Refrigerate: I refrigerate my leftovers in an airtight container for three to four days.  
• Freezing: To freeze, I wrap leftovers in plastic wrap and put them in freezer bags, where they will stay fresh for up to 3 months. 
• Defrost: I thaw them overnight in the fridge before serving them.
• Reheating: To reheat, I put them in a pan with a little bit of sauce on medium-low until heated through, or I microwave them for 45 to 90 seconds.

Frequently asked questions

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