Panda Express Teriyaki Chicken Recipe
Get ready to enjoy a delicious homemade version of Panda Express teriyaki chicken that's even tastier than the original! This recipe is packed with juicy flavor, and the homemade teriyaki sauce makes it extra special. Plus, you can have it ready to eat in just 30 minutes, faster than driving to the restaurant!
Equipment
- Frying Pan
- Mixing bowls
- Cutting Board
- Knife
- Spatula
Ingredients
- 1½ lb Boneless skinless chicken thighs
- ½ tsp Salt
- ½ tsp Ground pepper
- 1½ tbsp Neutral oil
- 1 tsp Grated ginger
- 1 tsp Minced garlic
- ½ cup Low-sodium soy sauce
- 3 tbsp Rice vinegar
- 3 tbsp Brown sugar
- 1 tsp Sesame oil
- 2 tbsp Water mixed with 2 tsp Cornstarch
- 2 tbsp chopped Green onions for garnish
- 2 tsp Sesame seeds for garnish
Instructions
- Dry the chicken thighs with a paper towel and sprinkle them with salt and pepper.
- Heat a big pan over medium heat with a tablespoon of oil. Put in the chicken thighs and cook for 3-4 minutes on each side until they're cooked through. Then, set them aside.
- In the same pan, add the rest of the oil, along with the grated ginger and minced garlic. Cook for about a minute, then pour in the soy sauce, rice vinegar, brown sugar, and sesame oil. Let it boil, then add the cornstarch mixture. The sauce will get nice and thick.
- Put the chicken back in the pan and let it simmer for another 3-4 minutes on low heat. Sprinkle with green onions and sesame seeds before serving.
- Serve the chicken over rice with some veggies on the side.
Notes
- Adjust the brown sugar to your taste.
- For extra flavour, marinate the chicken overnight in the fridge.
- To keep the chicken juicy, don't overcook it. Use a meat thermometer if you're unsure.
- Leftovers can be stored in the fridge for 2 to 3 days.
- When reheating, do it on the stove over low to medium heat for the best results. You can also use the microwave, but cover the chicken with a damp paper towel to keep it from drying out.