Easy Copycat Panda Express Teriyaki Chicken Recipe
Chicken thighs pan fried and finish in a homemade teriyaki sauce. This copycat recipe is too simple not to make at home, serve with steamed or fried rice and veggies for a full meal!
Ingredients
For the chicken:
- 1 lb. Boneless, skinless chicken thighs
- Fresh cracked black pepper
- 1 tsp Kosher salt
- 2 tbsp Olive oil
For the teriyaki sauce:
- 1/4 cup Soy sauce or coconut aminos
- 1/2 cup Water
- 1/4 cup Light brown sugar packed
- 1 tbsp Arrowroot powder or cornstarch
- 1/2 tsp Ground ginger
- 1 tsp Garlic powder
- Sesame seeds for garnish
Instructions
- In a small bowl combine the soy sauce, water, brown sugar, garlic powder, ground ginger, and arrowroot powder. Stir to combine, set aside.1/4 cup Soy sauce or coconut aminos , 1/2 cup Water, 1/4 cup Light brown sugar, 1/2 tsp Ground ginger , 1 tsp Garlic powder, 1 tbsp Arrowroot powder or cornstarch
- Season chicken thighs evenly with salt and pepper.1 lb. Boneless, skinless chicken thighs, Fresh cracked black pepper , 1 tsp Kosher salt
- Heat olive oil in a large sauté pan over medium-high heat. Sear chicken thighs, 3-4 minutes per side until golden brown. Add in the teriyaki sauce and cook over medium heat until it thickens*.2 tbsp Olive oil
- Slice and serve over steamed rice with extra sauce and sesame seeds. Leftover chicken will keep in an airtight container in the fridge for 2-3 days.Sesame seeds
Notes
*Chicken thighs need to temp at 165 degrees F before consuming.
*If the teriyaki sauce gets too thick, thin with a bit of water.
Nutrition
Serving: 1servingCalories: 181kcalCarbohydrates: 42gProtein: 3gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 0.3mgSodium: 1527mgPotassium: 171mgFiber: 1gSugar: 31gVitamin A: 141IUVitamin C: 3mgCalcium: 35mgIron: 1mg