Sugar-Free Panda Express Teriyaki Chicken
Indulge guilt-free with this Sugar-Free Panda Express Teriyaki Chicken, a healthy twist on the iconic takeout favorite. Made with tender, juicy chicken thighs marinated in a soy sauce, rice vinegar, ginger, and garlic blend, this dish delivers the rich, savory-sweet flavors you love—without any added sugar! A silky, low-carb teriyaki glaze is achieved using erythritol or stevia, ensuring the perfect balance of sweetness while keeping it keto-friendly. With its quick 15-minute prep time and cooked to golden-brown perfection in just 20 minutes, this recipe is ideal for busy weeknights. Serve it with steamed veggies or cauliflower rice for a wholesome sugar-free meal that doesn’t skimp on flavor. Garnished with crisp green onions and nutty sesame seeds, this dish is as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 0.5 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 0.5 cup water
- 1.5 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons Erythritol sweetener or Stevia
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
Instructions
Begin by marinating the chicken. In a bowl, mix 0.5 cup of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of grated ginger, and 2 cloves of minced garlic.
Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
In a small saucepan, mix together 0.5 cup of water, 2 tablespoons of Erythritol sweetener or Stevia, and the remaining marinade.
Cook the sauce mixture over medium heat until it starts to simmer. In a small bowl, mix the cornstarch with 2 tablespoons of cold water and whisk until smooth. Add this slurry to the simmering sauce.
Continue cooking the sauce while stirring continually until it thickens, about 2-3 minutes. Remove from heat and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Remove the chicken from the marinade and discard the marinade. Place the chicken thighs in the skillet and cook for 6-7 minutes on each side until fully cooked and nicely browned.
Once the chicken is cooked, reduce the heat to low and pour the prepared sauce over the chicken, stirring to coat evenly.
Simmer for an additional 2-3 minutes to allow the chicken to absorb the flavors from the sauce.
Garnish with chopped green onions and sesame seeds before serving.
Serve the teriyaki chicken hot with a side of steamed vegetables or cauliflower rice for a complete sugar-free meal.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.5 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 112 mg | 9% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1534 mg | 33% | |
*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.
