Paleo Panda Express Teriyaki Chicken
Indulge in the bold flavors of your favorite takeout with this Paleo Panda Express Teriyaki Chicken recipe—a healthier, gluten-free twist on the classic dish! Tender bites of seasoned chicken thighs are simmered in a savory-sweet teriyaki sauce made from coconut aminos, honey, apple cider vinegar, and fresh ginger, layered with hints of garlic and a touch of sesame oil for authentic flair. Thickened to perfection with arrowroot powder, the sauce clings to every morsel of chicken, ensuring maximum flavor in every bite. Garnished with a sprinkle of sesame seeds and vibrant green onions, this quick and easy recipe is ready in under 45 minutes, making it perfect for weeknight dinners. Serve it over cauliflower rice to keep it entirely Paleo-friendly, and savor the irresistible flavors of this takeout-inspired favorite, made wholesome!
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Recipe Information
Ingredients
- 1.5 pounds Chicken Thighs, boneless and skinless
- 0.5 cup Coconut Aminos
- 0.25 cup Honey
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Ginger, freshly grated
- 3 cloves Garlic, minced
- 1 tablespoon Arrowroot Powder
- 2 tablespoons Water
- 1 tablespoon Sesame Oil
- 2 tablespoons Green Onions, chopped
- 1 tablespoon Sesame Seeds
- 1 teaspoon Black Pepper
Instructions
Start by preparing the teriyaki sauce. In a medium-sized bowl, combine coconut aminos, honey, apple cider vinegar, ginger, and garlic. Mix well to ensure the honey is fully dissolved.
In a separate bowl, whisk together the arrowroot powder and 2 tablespoons of water until smooth. This will be used as a thickening agent for the sauce.
Cut the boneless, skinless chicken thighs into bite-sized pieces and season them with black pepper.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet in a single layer. Cook until the chicken is browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, pour in the prepared teriyaki sauce and bring to a simmer over medium heat.
Slowly add the arrowroot mixture to the simmering sauce, stirring constantly until the sauce begins to thicken, about 2-3 minutes.
Return the cooked chicken pieces to the skillet with the thickened sauce, stirring to coat the chicken evenly.
Cook for an additional 5 minutes, allowing the chicken to fully absorb the flavors.
Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Serve the Teriyaki Chicken warm, optionally with cauliflower rice, to keep it paleo-friendly.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 73.2 g | ||
| Protein | 180.1 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1820 mg | 39% | |
*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.
