Easy Panda Express Copycat Teriyaki Sauce Recipe You Can Make

Easy Copycat Panda Express Teriyaki Sauce (Better Than Takeout!)

If you love that glossy, sweet-and-savory teriyaki sauce from your local Chinese-American takeout spot, this copycat Panda Express teriyaki sauce recipe is for you. It’s thick, sticky, and full of flavor—perfect for drizzling over chicken, rice, noodles, or steamed veggies. And the best part? You can make it at home in about 15 minutes with simple pantry ingredients.

A Quick Background on Panda Express & Teriyaki Sauce

Panda Express is one of the most popular fast casual restaurants in the United States for American Chinese food. Walk into almost any mall food court and you’ll see that familiar orange-and-black sign, the line of people, and the smell of sweet, garlicky, smoky sauces coming off the woks. Their teriyaki sauce is known for being:

Sweet, but not candy-sweet
Salty and savory from soy sauce
Thick and glossy so it clings to chicken and rice
Garlicky with a warm cooked-soy aroma

This recipe is a homemade version inspired by Panda Express teriyaki sauce. It is not the restaurant’s real recipe, but it will give you that same sticky, comforting flavor at home using everyday ingredients.

Why You’ll Love This Copycat Panda Express Teriyaki Sauce

Fast: Ready in about 15 minutes.
Cheap: Uses basic pantry items like soy sauce, sugar, and cornstarch.
Versatile: Pour over grilled chicken, stir-fry, rice bowls, or roasted veggies.
Make-Ahead Friendly: Keeps in the fridge for up to 1 week.
Customizable: Make it sweeter, less salty, or even gluten-free.

Have you ever brought home takeout and wished you had “just a little more sauce”? With this recipe, you can have as much as you want.

Ingredients for Copycat Panda Express Teriyaki Sauce

Thick, glossy copycat Panda Express teriyaki sauce made at home with simple pantry ingredients—perfect for chicken, rice bowls, and stir-fries

Yield: About 1 ½ cups of sauce (around 8 servings) Serving Size: About 3 tablespoons of sauce

1 cup low-sodium soy sauce
1 cup water
½ cup brown sugar, packed (light or dark)
2 tablespoons honey (or more brown sugar)
2 tablespoons rice vinegar (or apple cider vinegar in a pinch)
2 teaspoons sesame oil (toasted, if you have it)
2–3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
¼ teaspoon black pepper
2–3 tablespoons cornstarch
¼ cup cold water (for mixing with the cornstarch)
Optional: 1–2 teaspoons mirin or dry sherry for extra depth
Optional: 1–2 teaspoons sugar more, if you like it sweeter

Approximate Nutrition (Per Serving)

Per 3-tablespoon serving (approximate, will vary):

Calories: ~70
Carbohydrates: ~15 g
Protein: ~2 g
Fat: ~1 g
Sugar: ~12 g
Sodium: ~750–900 mg (depending on your soy sauce)

If you are watching your sodium, be sure to use low-sodium soy sauce and reduce the portion size.

Step-by-Step: How to Make Copycat Panda Express Teriyaki Sauce

Prep Time: 5 minutes Cook Time: 8–10 minutes Total Time: 15 minutes

Step 1: Mix the Base

In a medium saucepan (off the heat), whisk together:

1 cup low-sodium soy sauce
1 cup water
½ cup brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons sesame oil
Garlic, ginger, and black pepper
Optional mirin or dry sherry

Whisk until the sugar looks mostly dissolved. This helps the sauce cook evenly and prevents burning.

Step 2: Gently Heat the Sauce

Place the saucepan on the stove over medium heat. Bring it to a gentle simmer, stirring every 30 seconds or so. You’ll see tiny bubbles around the edges and you should smell the soy, garlic, and ginger. Let it simmer for about 3–4 minutes to blend the flavors.

Step 3: Make the Cornstarch Slurry

In a small bowl or measuring cup, mix:

2 tablespoons cornstarch
¼ cup cold water

Stir until there are no lumps. This mixture is called a slurry, and it’s what makes your teriyaki sauce thick and glossy.

Step 4: Thicken the Sauce

While the sauce is gently simmering, slowly pour in the cornstarch slurry, whisking constantly. Continue cooking and whisking for 2–4 minutes, until the sauce thickens enough to coat the back of a spoon. It should look shiny and smooth. If it’s still too thin, you can mix another ½ tablespoon cornstarch with 1 tablespoon cold water and whisk that in. Give it another minute or two to cook.

Step 5: Adjust and Cool

Turn off the heat. Taste carefully (it will be hot):

Too salty? Stir in 1–2 tablespoons water and a little more brown sugar.
Too sweet? Add a splash more rice vinegar or a little soy sauce.
Want more garlic or ginger? Add a bit more, then simmer 1–2 more minutes.

Let the sauce cool for 5–10 minutes, then pour into a clean glass jar or container. Food Safety Tip: Allow the sauce to cool to room temperature (no more than about 2 hours on the counter) before sealing and refrigerating. Store covered in the fridge for up to 1 week.

How to Use Your Homemade Teriyaki Sauce (and Food Safety Notes)

Here are some easy ways to use this copycat Panda Express teriyaki sauce:

Teriyaki Chicken Bowls: Grill or pan-sear bite-sized chicken pieces, then toss with warm sauce and serve over rice with steamed broccoli.
Stir-Fry: Toss cooked veggies and your choice of protein with the sauce during the last 2–3 minutes of cooking.
Glaze for Salmon: Brush on salmon in the last 5–8 minutes of baking.
Rice and Noodle Bowls: Drizzle over leftover rice or noodles to bring them back to life.

Safe Cooking Temperatures: When using this sauce with meat, be sure your protein is cooked properly:

Chicken: Cook to an internal temperature of 165°F.
Ground beef or pork: Cook to 160°F.
Steaks or whole cuts of beef/pork: At least 145°F with a 3-minute rest, or higher if you prefer.
Fish: Generally 145°F, or until it flakes easily with a fork.

Use a food thermometer for best accuracy, especially with chicken. Important: If you use this sauce as a marinade and it touches raw meat, do not reuse that same marinade as a dipping sauce unless you boil it for at least 1–2 minutes to kill any bacteria.

Super Simple Version (For Busy Weeknights)

Short on time or ingredients? Here’s a “shortcut” teriyaki sauce that still tastes great.

Quick Teriyaki Sauce (Pantry Version)

1 cup low-sodium soy sauce
¾ cup water
½ cup brown sugar
2 tablespoons white sugar
2 teaspoons garlic powder
1 teaspoon ground ginger
2 tablespoons cornstarch mixed with ¼ cup cold water

Directions:

Whisk everything except the cornstarch slurry in a saucepan.
Bring to a gentle simmer over medium heat.
Whisk in the slurry and cook 2–4 minutes, until thick and glossy.
Taste and adjust sweetness or saltiness as needed.

No mincing, no grating—just basic spices from the pantry. This is perfect for quick weeknight stir-fries or dipping sauce.

Make It in the Slow Cooker or Rice Cooker

This sauce is so fast you don’t really need special equipment, but you can still tie it into what you’re already using.

Slow Cooker Teriyaki Chicken with This Sauce

2–2½ pounds boneless, skinless chicken thighs or breasts
1 cup of your homemade teriyaki sauce (from above), plus more for serving
½ cup water or low-sodium chicken broth

Directions:

Add chicken to a lightly greased slow cooker.
Stir together 1 cup sauce with ½ cup water or broth and pour over chicken.
Cook on Low for 4–6 hours or High for 2½–3 hours, until chicken reaches 165°F and shreds easily.
Shred or slice the chicken and toss with some of the cooking liquid and a bit of extra teriyaki sauce for more flavor.

Serve over rice with veggies for an easy “Panda-style” bowl at home.

Rice Cooker Hack

While your rice cooks in the rice cooker, heat the teriyaki sauce on the stove. When the rice is done, add:

Leftover rotisserie chicken (shredded)
Frozen mixed veggies (thawed or quickly microwaved)
Drizzle of warm teriyaki sauce

Stir it all together right in the rice cooker bowl for a simple one-pot meal.

Allergy-Friendly and Preference Modifications

Here are some easy swaps to fit common diets and sensitivities.

Gluten-Free Teriyaki Sauce

Use gluten-free tamari or certified gluten-free soy sauce instead of regular soy sauce.
Make sure your vinegar and cornstarch are labeled gluten-free (most are, but always check).

Dairy-Free

This recipe is naturally dairy-free. Just be sure any sides you serve (like buttered rice or creamy dressings) also fit your needs.

Vegan

To make this sauce fully vegan:

Replace honey with maple syrup or more brown sugar.
Use it with tofu, tempeh, or veggies for a plant-based teriyaki bowl.

Paleo-Inspired (Less Traditional)

This sauce is not naturally paleo because of soy and cornstarch, but you can make a “paleo-style teriyaki”:

Use coconut aminos instead of soy sauce (it’s sweeter, so cut the sugar down).
Replace brown sugar with coconut sugar or honey.
Thicken with arrowroot starch instead of cornstarch.

The flavor won’t be an exact match to Panda Express, but it still gives you that sweet-savory teriyaki feel.

Lower Sugar Option

Cut the brown sugar down to ¼ cup and skip the honey, then sweeten to taste.
Use a sugar substitute that can handle heating, if that fits your diet.

Keep in mind: less sugar will make the sauce a bit thinner and less glossy.

Storage, Reheating, and Freezing Tips

Fridge: Store cooled teriyaki sauce in an airtight container or jar in the refrigerator for up to 1 week.

Reheating: Warm gently on the stove over low heat, or in the microwave in short 15–20 second bursts, stirring in between. If it gets too thick, whisk in a teaspoon or two of water.

Freezer: You can freeze this sauce for up to 3 months:

Let it cool completely.
Pour into freezer-safe containers or small freezer bags.
Thaw overnight in the fridge, then reheat and whisk well.

Share Your Copycat Teriyaki Creations!

Did you try this copycat Panda Express teriyaki sauce recipe? I’d love to hear:

How did you serve it—chicken, salmon, tofu, or a veggie stir-fry?
Did you make any tweaks, like extra garlic or a gluten-free version?

Drop your thoughts, questions, and variations in the comments so other home cooks can get inspired too. And if you found this recipe helpful, please share it with a friend who loves takeout but wants to cook more at home.

Save a Pinterest pin with a link to this recipe.

Disclaimers

This recipe is a homemade copycat created for educational and entertainment purposes. It is not the official Panda Express recipe, and we do not claim any association with or endorsement by Panda Express. All trademarks and names mentioned belong to their respective owners.

Also, Simply Copycat Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. This means if you click on certain links and make a purchase, we may earn a small commission at no extra cost to you.

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