Low Sodium Panda Express Teriyaki Chicken
Indulge in the irresistible flavor of Panda Express Teriyaki Chicken—reimagined in this low sodium version for a healthier twist! Tender, juicy chicken thighs are pan-seared to golden perfection before being coated in a luscious homemade teriyaki sauce featuring low sodium soy sauce, honey, rice vinegar, mirin, and fresh aromatics like ginger and garlic. Thickened with a simple cornstarch slurry, the sauce clings beautifully to the chicken, delivering the sweet-savory balance you crave. Garnished with vibrant green onions and a sprinkle of sesame seeds, this dish looks as good as it tastes! Ready in just 45 minutes, it's perfect for a quick weekday dinner or a special weekend meal. Serve with steamed veggies or a bowl of fluffy rice for a restaurant-worthy experience at home. The combination of healthy ingredients and bold flavors makes this one-pan recipe a must-try for fans of Asian-inspired cuisine.
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Recipe Information
Ingredients
- 8 pieces Boneless, skinless chicken thighs
- 0.25 cup Low sodium soy sauce
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 2 tablespoons Mirin
- 1 teaspoon Ginger, freshly grated
- 2 cloves Garlic, minced
- 2 teaspoons Cornstarch
- 0.25 cup Water
- 2 tablespoons Green onions, sliced
- 2 teaspoons Sesame seeds
- 1 tablespoon Vegetable oil
Instructions
Begin by preparing the teriyaki sauce: In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, mirin, grated ginger, and minced garlic. Set aside.
In another small bowl, mix the cornstarch with water until smooth. Add this slurry to the sauce mixture and whisk until fully combined.
Heat a large skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, place the chicken thighs in the skillet, smooth side down. Cook for about 5-6 minutes on each side, ensuring they are nicely browned and cooked through.
Remove the chicken from the skillet and set it aside on a plate.
Drain any excess fat from the skillet and return it to the stove over medium heat.
Pour the teriyaki sauce into the skillet and bring it to a gentle simmer. Cook for 3-4 minutes until the sauce is thickened.
Return the chicken to the skillet, turning to coat pieces thoroughly in the sauce. Simmer for another 2-3 minutes to heat through and soak the chicken with flavor.
Transfer the coated teriyaki chicken to a serving platter. Garnish with sliced green onions and sprinkle with sesame seeds.
Serve immediately with steamed vegetables or rice for a complete meal.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 10.2 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 558 mg | 12% | |
*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.
