Grilled Teriyaki Chicken + Super Greens (Copycat Recipe)
This copycat Panda Express combo features juicy grilled teriyaki chicken and garlicky sautéed super greens—it’s sweet, savory, and perfect for meal prep.Healthier than takeout, but still hits exactly like your favorite order.
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Ingredients
Teriyaki Chicken Ingredients:
- 2 tablespoons avocado oil
- 2 LB chicken thighs or breasts
- 1/4 cup low-sodium soy sauce
- 1/3 cup water
- 2/3 cup sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 tablespoons cornstarch + 2 tablespoons of water Slurry
Supergreens:
- 3 tbsp avocado oil
- 3-5 cloves of garlic minced
- 1/2 head cabbage chopped
- 1 bunch curly kale stems removed and roughly chopped
- 1 bunch broccoli cut into florets
- 1/2 teaspoon salt
- 1/4 cup water
- 1 tbsp oyster sauce
Instructions
Teriyaki Chicken Instructions:
- Slice the chicken into strips and toss with oil in a mixing bowl while your grill pan heats over high heat.
- Once the pan is hot, add the chicken and cook for 3–5 minutes, or until it’s nicely charred and cooked through.
- While the chicken sizzles, whisk together all the sauce ingredients in a separate bowl.
- Transfer the cooked chicken to a plate to rest. Pour the sauce into the same pan and bring it to a simmer.
- Stir in the cornstarch and water slurry, and let the sauce cook on low until it thickens slightly.
- Return the chicken to the pan and coat it in that glossy, sweet-savory teriyaki glaze.
- Serve hot over steamed rice and garlicky super greens.
Super greens:
- Rinse and prep your cabbage, kale, and broccoli. To help remove pesticides, soak in a big bowl of cold water and baking soda (Google for proper ratio). Rinse well and drain.
- Heat a wok or large deep skillet over high heat until it just starts to smoke. Add the oil and garlic, then toss in the broccoli. Let it cook for about 1–2 minutes, stirring occasionally.
- Next, add the cabbage and kale. Give it all a good toss and sprinkle in some salt. Keep stir-frying, moving the veggies around so they hit the hot sides of the pan and get that nice sear.
- Once the pan starts looking a bit dry, gather the veggies into the center and pour in ¼ to ½ cup of water (use less if your pan doesn’t hold heat well). Cover the pan and steam for about 2 minutes.
- Drizzle in the oyster sauce, if using, and stir everything to coat. Taste and add a pinch more salt if needed. If you prefer softer veggies, give it another minute on the heat.
- Serve warm alongside your chicken!
Servings: 4