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
Ingredients
- 1½ lb boneless skinless chicken thighs
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1½ tablespoon neurtal oil divided
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- ½ 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.
Nutrition
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
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.