Panda Express Teriyaki Chicken
This beloved dish boasts tender chicken glazed in a sweet and savory teriyaki sauce. Garlic and ginger infused teriyaki sauce flavors tender chicken thighs for the perfect Asian cuisine.
Servings: 4 servings
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Equipment (affiliate links)
- 1 Kitchen towel
- 1 Large Skillet
Ingredients
- 1 1/2 Ib boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 1/2 tablespoon neurtal oil divided
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1/2 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 2 tablespoon water + 2 teaspoons cornstarch
- 2 tablespoons chopped green onions for garnish
- 2 teaspoons sesame seeds for garnish
Instructions
- Pat dry the chicken thighs with a kitchen towel and season them with salt and pepper.
- Heat a large skillet over medium heat with a tablespoon of oil. Add the chicken thighs and cook for 3-4 minutes per side until they are cooked through. Transfer them to a plate and set aside.
- To the same skillet, add the remaining oil followed by grated ginger and garlic. Sauté for a minute and add in the soy sauce, rice vinegar, brown sugar, and sesame oil. Bring it to a rolling boil and add the cornstarch slurry (cornstarch + water). The mixture will start to thicken.
- Transfer the chicken back to the skillet and simmer for 3-4 minutes on low heat. Garnish the Teriyaki chicken with green onions and sesame seeds.
- Serve the chicken over the rice with greens on the side.
Notes
Adjust the brown sugar to make it more sweet or less sweet depending on your taste preferences.
Marinate the chicken for enhanced flavor; consider letting it marinate in the fridge overnight before cooking.
Prevent dryness by avoiding overcooking; use a meat thermometer to ensure proper doneness.
Storing: Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
To reheat: For best results, reheat on the stovetop over low to medium heat until heated through. You can use a microwave if you want, but cover the chicken with a damp paper towel to prevent drying out.
Marinate the chicken for enhanced flavor; consider letting it marinate in the fridge overnight before cooking.
Prevent dryness by avoiding overcooking; use a meat thermometer to ensure proper doneness.
Storing: Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
To reheat: For best results, reheat on the stovetop over low to medium heat until heated through. You can use a microwave if you want, but cover the chicken with a damp paper towel to prevent drying out.
Nutrition
Serving: 1g | Calories: 321kcal | Carbohydrates: 12g | Protein: 36g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1593mg | Potassium: 563mg | Fiber: 1g | Sugar: 9g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg