Whole30 Panda Express Teriyaki Chicken
Satisfy your cravings for takeout without compromising your healthy lifestyle with this Whole30 Panda Express Teriyaki Chicken recipe! Featuring tender, juicy boneless chicken thighs pan-seared to perfection and coated in a luscious homemade teriyaki sauce, this dish is everything you love about the original—minus the refined sugar and soy sauce. Crafted from wholesome ingredients like coconut aminos, date paste, fresh ginger, and apple cider vinegar, the sauce is rich, slightly sweet, and irresistibly tangy. A touch of arrowroot powder ensures the ideal glossy consistency, while garnishes of toasted sesame seeds and sliced green onions add a delightful finishing touch. Ready in just 35 minutes, this nutrient-packed, gluten-free, dairy-free recipe is perfect for pairing with crisp sautéed veggies or fluffy cauliflower rice to keep it Whole30-compliant. Enjoy your own better-than-takeout masterpiece in the comfort of home!
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Recipe Information
Ingredients
- 8 pieces Boneless, skinless chicken thighs
- 0.5 cup Coconut aminos
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Fresh ginger, grated
- 3 cloves Garlic, minced
- 2 tablespoons Date paste
- 1 tablespoon Arrowroot powder
- 2 tablespoons Water
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 2 tablespoons Green onions, sliced (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
In a medium bowl, combine coconut aminos, apple cider vinegar, grated ginger, minced garlic, and date paste. Stir well to integrate the date paste thoroughly.
Mix arrowroot powder and water in a small bowl to make a slurry. Set aside.
In a large skillet over medium-high heat, add the coconut oil. Once hot, place the chicken thighs in the skillet. Season both sides with sea salt and black pepper.
Cook the chicken thighs for about 6-7 minutes on each side or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set aside.
In the same skillet, pour in the teriyaki sauce mixture. Bring to a simmer over medium heat.
Whisk in the arrowroot slurry to the simmering sauce. Stir continuously until the sauce thickens, about 2-3 minutes.
Return the cooked chicken thighs to the skillet, ensuring they are well coated with the teriyaki sauce.
Reduce the heat to low and let the chicken and sauce simmer together for another 2-3 minutes.
Transfer the chicken to a serving platter. Garnish with sliced green onions and sesame seeds before serving.
Serve hot with your choice of veggies or cauli-rice to keep it Whole30 compliant.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 4004 mg | 174% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 42.2 g | ||
| Protein | 211.4 g | 423% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 243 mg | 19% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2249 mg | 48% | |
*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.
