This Teriyaki Chicken comes together quickly for a copycat of a take-out favorite at home! 

Teriyaki Chicken from
A favorite dish I always enjoyed from Panda Express was their teriyaki chicken. Not having a Panda Express anywhere nearby, I love being able to make this family favorite at home and having it on the table more quickly than we can get in the car and drive to the nearest one! I also love that I can control the ingredients to lighten it up just a bit while not compromising on flavor. 

I begin by using my homemade teriyaki sauce recipe that I’ve shared previously. I cut my chicken into large cubes and then use about half of one recipe of the teriyaki sauce to marinate the chicken. If you don’t have time to marinate the chicken, you are fine to skip that step, it just adds even more depth of flavor to the chicken.

I pour my chicken into a medium skillet over medium low heat and cook until tender, stirring frequently. Then, once it has cooked through, I add more teriyaki sauce to the chicken, and then serve it over rice or vegetables. Ready in minutes, it makes for a simple recipe that my family loves!

Teriyaki Chicken from

Here’s my Teriyaki Chicken Recipe. I hope you love it as much as we do (and as much as the Panda Express version!)

Teriyaki Chicken Recipe

This Teriyaki Chicken comes together quickly for a copycat of a take-out favorite at home!
5 from 2 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4
Author: Robyn Stone | Add a Pinch


  • 4 skinless boneless chicken breasts boneless chicken breasts, cubed
  • 1 recipe homemade teriyaki sauce
  • 1 tablespoon coconut oil or olive oil
  • 2 cups cooked rice or steamed vegetables


  • Add chicken to a gallon zip top bag. Pour half of teriyaki sauce over chicken, press out as much air as possible and seal the bag. Toss the chicken to make sure it is well coated and marinate in the refrigerator for 6-8 hours, if possible.
  • Drizzle olive oil into medium skillet over medium-low heat. Add chicken to the skillet, stirring frequently as it cooks. Cook until tender and cooked throughout, about 8-10 minutes. Add more teriyaki sauce to the chicken, reserving about 1/4 cup for serving. Toss to coat and then serve atop cooked rice or steamed vegetables.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch


Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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11 Comments Leave a comment or review

  1. OK, this ends my relationship with our local take-out place for good! It looks SO easy and SO mouthwatering…going on my to-make list right now. 🙂

  2. This was amazing! I never knew making our own teriyaki sauce good be so good. I only wish I had made more! Thank you for your amazing recipes. They truly are huge hits in the house. We served with snow peas, broccoli, red peppers and carrots. Thanks again

  3. When you put the chicken in the pan to cook, do you pour the sauce that is in the bag with the chicken into the pan also. Sorry I know it’s probably a silly question it looks great though.

    1. Hi Brenda,
      It’s not a silly question at all! Actually, I tell at the end of the recipe instructions when and how much to pour into the chicken and the amount to save for serving. I hope this helps.
      Enjoy the dish – it’s so good!
      Thank you very much!

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