Homemade Panda Express Teriyaki Chicken Copycat Recipes
PANDA EXPRESS TERIYAKI CHICKEN
Our Panda Express teriyaki chicken copycat recipe is so easy, you'll want to learn how to make this at home for dinner tonight. The chicken thighs are marinated, then grilled and brushed with a delicious thick, sweet, and savory teriyaki glaze. It's also gluten free friendly.
Provided by Brooke
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- Whisk the ingredients together, then mix up the cornstarch slurry and whisk it into the marinade. Place the chicken in a gallon zip-top bag and pour the marinade inside. Massage the marinade into the chicken with your hand, close the bag, and refrigerate for 30 minutes.
- For the teriyaki sauce, whisk the rest of the ingredients, except the cornstarch slurry, in a small saucepan over medium high heat. When it starts to boil, reduce the heat to medium low, whisk in the thoroughly mixed cornstarch slurry, and let it simmer for 5 minutes to thicken. Remove from the heat. The sauce will continue to thicken as it cools.
- Place the meat on a plate and pat it dry with a paper towel to remove excess moisture. Add the oil to a grill pan set over medium high heat and heat up the pan until it's hot, roughly 2 minutes. Carefully place two chicken thighs in the grill pan and let them cook on medium high for 1 minute, then reduce the heat to medium low and cook for 5 to 7 minutes. Flip over with tongs and cook the other side for 5 to 7 minutes. Chicken is cooked when it has an internal temperature of 165 F on a meat thermometer and is no longer pink inside. Repeat with the other 2 thighs.
- Place the grilled meat on a plate and tent with foil. Let it rest for 10 minutes.
- With a serrated knife, slice the meat across the grain in half-inch strips.
- Reheat the sauce over medium low heat, then brush the sauce on top of the chicken. Extra sauce can be used for a dipping sauce or for mixing with rice. Serve the teriyaki chicken with steamed rice and garnish with sliced green onions and sesame seeds.
Nutrition Facts : ServingSize 1 cup, Calories 395 kcal, Sugar 14 g, Sodium 1160 mg, Fat 22 g, SaturatedFat 4 g, TransFat 1 g, Carbohydrate 21 g, Fiber 1 g, Protein 24 g, Cholesterol 108 mg, UnsaturatedFat 17 g
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