Keto Panda Express Teriyaki Chicken
Recreate the bold, savory magic of your favorite takeout with this Keto Panda Express Teriyaki Chicken recipe, a low-carb twist on a beloved classic. Juicy boneless, skinless chicken thighs are seared to golden perfection, then bathed in a rich, homemade teriyaki sauce made from coconut aminos, Swerve brown sugar substitute, and a hint of fresh ginger and garlic for a flavor-packed experience. Thickened with keto-friendly xanthan gum, the silky-smooth sauce clings to every bite, delivering classic teriyaki flavor without the sugar or carbs. Garnished with sesame seeds and green onions, this dish is as visually appealing as it is delicious. Quick to prepare in under an hour, it’s the perfect healthy dinner option for the whole family. Serve with cauliflower rice or steamed broccoli for a complete and satisfying keto meal that rivals any takeout!
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Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup coconut aminos
- 0.25 cup Swerve brown sugar substitute
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 0.5 teaspoon xanthan gum
- 0.5 cup water
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, chopped
- 2 tablespoons coconut oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by preparing the chicken thighs. Pat them dry with paper towels, then season with salt and black pepper on both sides.
Step 2
In a large skillet or frying pan, heat the coconut oil over medium-high heat. Once hot, add the chicken thighs and cook for 6-7 minutes on each side until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan and set aside.
Step 3
In the same pan, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Step 4
Stir in the coconut aminos, Swerve brown sugar substitute, rice vinegar, sesame oil, and water. Mix well and simmer for 2-3 minutes.
Step 5
Sprinkle the xanthan gum into the sauce slowly while whisking constantly to prevent clumping. Continue to cook for another 2 minutes until the sauce thickens to your desired consistency.
Step 6
Return the chicken thighs to the pan, coating them in the teriyaki sauce. Allow them to simmer in the sauce for 5 minutes, turning them occasionally to ensure they are well-coated.
Step 7
Once the chicken is fully coated and heated through, remove from heat.
Step 8
Garnish with sesame seeds and chopped green onions before serving.
Step 9
Serve hot with your favorite keto sides, like cauliflower rice or steamed broccoli.
Nutrition Facts
| Serving size | (1201.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2104.2 |
| Total Fat 121.6g | 0% |
| Saturated Fat 46.2g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 850.5mg | 0% |
| Sodium 6063.1mg | 0% |
| Total Carbohydrate 112.3g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 47.8g | |
| Protein 179.4g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 123.1mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1724.5mg | 0% |
Source of Calories