COPYCAT PANDA EXPRESS CHICKEN TERIYAKI
Panda Express is a family favorite of ours. The kids love the chicken teriyaki with white rice. If it’s one thing I love about their chicken teriyaki it’s that they cut it up right in front of you making it feel “special” and “fresh.”
If you’re following a low carb or keto diet, we all know that teriyaki sauce is full of SUGAR, corn syrup and CARBS! Serve this chicken teriyaki dish over cauliflower rice or over your favorite low carb veggies and you can have Panda at home!
INGREDIENTS:
5 chicken thighs
FOR THE SAUCE:
1 cup water
1/2 cup soy sauce or Bragg’s aminos
3/4 cup brown sugar alternative (if you don’t want it too sweet, 1/2 cup works just fine)
1 tsp garlic powder (I prefer to use powder so there are no chunks in the sauce- you can use fresh garlic or minced garlic if you prefer garlic bits in your sauce)
1 tsp minced ginger (I used minced ginger from a jar and it dissolves well in the sauce when heated)
1/4 tsp xanthan gum (a little goes a long way- this will help thicken the sauce)
DIRECTIONS:
Combine water, soy sauce/aminos, brown sugar alternative, garlic, and ginger in a bowl and mix.
Cook thawed/defrosted chicken on the grill.
Place 1/4 of the sauce over the chicken as it cooks.
While sauce and thighs are cooking, it will appear too watery at first.
As the chicken cooks, it will caramelize and brown . Continue to turn thighs over as they cook until sauce/liquid evaporates.
Place remaining sauce in a sauce pan over medium heat.
Bring to simmer and add 1/4 tsp xanthan gum and stir until dissolved. Turn off heat and continue cooking chicken thighs.
Slice and add more sauce. Serve with cauliflower rice or over your favorite low carb veggies. Enjoy!