Whole30 Panda Express Teriyaki Chicken

Savor the bold, tangy, and naturally sweet flavors of this Whole30 Panda Express Teriyaki Chicken—a healthy, homemade twist on the takeout favorite! Made with tender, golden-brown chicken thighs and a luscious teriyaki sauce crafted from coconut aminos, apple cider vinegar, and date paste, this dish is entirely grain-free, gluten-free, and refined sugar-free. The sauce is thickened to perfection with arrowroot powder, while fresh ginger and garlic add a fragrant kick. Ready in just 35 minutes, this recipe is perfect for busy weeknights or meal prep. Garnished with sliced green onions and sesame seeds, it's a satisfying, wholesome main course that pairs beautifully with cauliflower rice or steamed veggies to keep it Whole30 compliant. Transform your kitchen into a flavor-packed haven with this quick and nutritious spin on everyone’s favorite teriyaki chicken!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces Boneless, skinless chicken thighs
• 0.5 cup Coconut aminos
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Fresh ginger, grated
• 3 cloves Garlic, minced
• 2 tablespoons Date paste
• 1 tablespoon Arrowroot powder
• 2 tablespoons Water
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Coconut oil
• 2 tablespoons Green onions, sliced (for garnish)
• 1 tablespoon Sesame seeds (for garnish)

Directions

Step 1

In a medium bowl, combine coconut aminos, apple cider vinegar, grated ginger, minced garlic, and date paste. Stir well to integrate the date paste thoroughly.

Step 2

Mix arrowroot powder and water in a small bowl to make a slurry. Set aside.

Step 3

In a large skillet over medium-high heat, add the coconut oil. Once hot, place the chicken thighs in the skillet. Season both sides with sea salt and black pepper.

Step 4

Cook the chicken thighs for about 6-7 minutes on each side or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, pour in the teriyaki sauce mixture. Bring to a simmer over medium heat.

Step 6

Whisk in the arrowroot slurry to the simmering sauce. Stir continuously until the sauce thickens, about 2-3 minutes.

Step 7

Return the cooked chicken thighs to the skillet, ensuring they are well coated with the teriyaki sauce.

Step 8

Reduce the heat to low and let the chicken and sauce simmer together for another 2-3 minutes.

Step 9

Transfer the chicken to a serving platter. Garnish with sliced green onions and sesame seeds before serving.

Step 10

Serve hot with your choice of veggies or cauli-rice to keep it Whole30 compliant.

Nutrition Facts

Serving size	(1081.7g)

Amount per serving	% Daily Value*
Calories	2229.6

Total Fat 120.6g	0%
Saturated Fat 47.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1000mg	0%
Sodium 4004.2mg	0%
Total Carbohydrate 59.3g	0%
Dietary Fiber 4.6g	0%
Total Sugars 42.2g
Protein 211.4g	0%

Vitamin D 56IU	0%
Calcium 242.9mg	0%
Iron 9.7mg	0%
Potassium 2249.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 39.0%

Carbs: 10.9%