Gluten-Free Panda Express Teriyaki Chicken
Recreate the irresistible flavors of Panda Express with this Gluten-Free Teriyaki Chicken recipe that’s both a healthier alternative and allergy-friendly! Featuring tender, caramelized chicken thighs bathed in a rich, glossy teriyaki sauce made with gluten-free soy sauce or tamari, brown sugar, honey, and aromatic spices like garlic powder and ground ginger, this dish delivers bold, authentic flavor with every bite. A simple cornstarch slurry ensures the sauce is perfectly thickened, while sesame oil adds a delightful nutty undertone. Garnished with vibrant green onions and sesame seeds, this recipe is ready in just 40 minutes, making it perfect for busy weeknight dinners or special weekend meals. Pair it with steamed rice or fresh vegetables for a complete gluten-free meal that rivals any takeout! Don't miss this easy homemade teriyaki chicken that’s perfect for family dinners and packed with restaurant-worthy flavor.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 0.5 cup Gluten-free soy sauce or tamari
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Ground ginger
- 1 teaspoon Sesame oil
- 2 teaspoons Cornstarch
- 2 tablespoons Water (for cornstarch mixture)
- 2 tablespoons Green onions, sliced (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
In a small bowl, mix the cornstarch and water to create a slurry and set aside.
In a medium-sized saucepan over medium heat, combine the gluten-free soy sauce or tamari, brown sugar, honey, rice vinegar, garlic powder, ground ginger, and sesame oil.
Bring the mixture to a simmer while stirring occasionally until the sugar is completely dissolved.
Add the cornstarch slurry to the sauce, stirring constantly until the sauce thickens, then reduce the heat to low and maintain a gentle simmer.
Preheat a large non-stick skillet over medium-high heat. Place the chicken thighs in the skillet and cook for about 5-7 minutes on each side or until they are fully cooked through and have a nice caramelized surface.
Once the chicken is cooked, remove from the skillet and let it rest for a few moments.
Slice the chicken thighs into strips and return them to the skillet.
Pour the prepared teriyaki sauce over the sliced chicken, tossing to coat evenly and let it simmer for 2-3 more minutes.
Serve the teriyaki chicken hot, garnished with sliced green onions and sesame seeds. Pair with steamed rice or your choice of vegetables for a complete meal.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 7644 mg | 332% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 70.1 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2007 mg | 43% | |
*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.
