Keto Panda Express Teriyaki Chicken
Indulge in the bold, savory flavors of Keto Panda Express Teriyaki Chicken, a guilt-free twist on a takeout favorite! This low-carb delight features tender, golden-brown chicken thighs coated in a luscious, homemade teriyaki sauce crafted with coconut aminos, Swerve brown sugar substitute, and aromatic garlic and ginger. Thickened with xanthan gum, the sauce boasts the perfect blend of sweet and tangy without compromising your keto goals. Finished with a sprinkle of sesame seeds and fresh chopped green onions, this dish makes for an irresistible meal that pairs perfectly with keto-friendly sides like cauliflower rice or steamed broccoli. Ready in just 40 minutes, this easy recipe transforms your kitchen into a keto-friendly paradise, letting you enjoy the iconic flavors of Panda Express without the carbs! Perfect for meal prep, family dinners, or satisfying your takeout cravings in a wholesome way.
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Recipe Information
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
Instructions
Begin by preparing the chicken thighs. Pat them dry with paper towels, then season with salt and black pepper on both sides.
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.
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.
Stir in the coconut aminos, Swerve brown sugar substitute, rice vinegar, sesame oil, and water. Mix well and simmer for 2-3 minutes.
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.
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.
Once the chicken is fully coated and heated through, remove from heat.
Garnish with sesame seeds and chopped green onions before serving.
Serve hot with your favorite keto sides, like cauliflower rice or steamed broccoli.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6063 mg | 264% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 47.8 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1724 mg | 37% | |
*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.
