Soy-Free Panda Express Teriyaki Chicken
Recreate your favorite takeout dish at home with this Soy-Free Panda Express Teriyaki Chicken, a flavorful and wholesome twist on the beloved classic. Made with tender, caramelized chicken thighs and a luscious, homemade teriyaki sauce, this recipe skips soy sauce in favor of gluten-free tamari, making it perfect for soy-sensitive diets. A harmonious blend of brown sugar, apple cider vinegar, fresh ginger, and garlic ensures the sauce is sweet, tangy, and packed with umami. With just 15 minutes of prep time and a quick skillet cooking method, this dish is ideal for busy weeknights yet impressive enough for entertaining. Serve it over fluffy steamed rice, with a side of crisp vegetables, and garnish with sliced green onions for a restaurant-worthy meal that's as nutritious as it is delicious.
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Ingredients
- 6 pieces Chicken thighs, boneless and skinless
- 0.5 cup Tamari
- 0.25 cup Brown sugar
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 0.5 cup Water
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 tablespoons Green onions, sliced (for garnish)
Directions
Step 1
In a medium bowl, mix together the tamari, brown sugar, apple cider vinegar, minced ginger, minced garlic, and water to form a marinade.
Step 2
Place the chicken thighs in a shallow dish and pour half of the marinade over them. Reserve the other half. Let the chicken marinate for at least 10 minutes while you prepare the other ingredients.
Step 3
In a small bowl, mix the cornstarch with a little water to form a slurry and set aside.
Step 4
Heat the vegetable oil in a large skillet over medium-high heat.
Step 5
Remove the chicken from the marinade, letting any excess drip off, and carefully place in the hot skillet. Discard the used marinade.
Step 6
Cook the chicken for about 5-7 minutes per side or until it is cooked through and has a nice caramelized color. Transfer the chicken to a plate and let rest.
Step 7
Pour the reserved marinade into the skillet and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce, cooking for about 3-5 minutes or until it reaches your desired consistency.
Step 8
Slice the chicken thighs and arrange them on a serving platter. Pour the thickened sauce over the top.
Step 9
Garnish with sliced green onions and serve immediately. Pair with steamed rice and vegetables for a complete meal.
Nutrition Facts
| Serving size | (964.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1736.5 |
| Total Fat 92.3g | 0% |
| Saturated Fat 21.7g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 750mg | 0% |
| Sodium 7106.2mg | 0% |
| Total Carbohydrate 53.7g | 0% |
| Dietary Fiber 0.7g | 0% |
| Total Sugars 35.8g | |
| Protein 169.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 142.5mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 1573.8mg | 0% |
Source of Calories