3 Ingredient Chicken Teriyaki
Delicious, sticky chicken teriyaki with only 3 ingredients? Yes, it's possible!
- 4 Tbsp Cooking Oil
- 2-4 Lbs Boneless Skinless Chicken Thighs
- 1 Bottle 20.5 oz Panda Express Mandarin Teriyaki Sauce
- 2 Cups White Rice
- Salt and Pepper to Taste
- Green Onion
- Sriracha Sauce
Add rice to rice cooker or cook on the stovetop according to package directions.
While rice is cooking, add cooking oil to a large heavy skillet on medium high heat.
Flatten the boneless skinless chicken thighs as much as possible. Leave each piece of chicken whole (do not pre-slice). Sprinkle with salt and pepper. Add to skillet and brown on both sides until cooked through. You may have to cook them in 2 batches if they don't all fit in the pan.
Remove chicken from skillet onto a cutting board. Rest 5-10 minutes.
When the chicken has rested, slice into strips. Return to pan on low heat and add teriyaki sauce to coat the chicken well. You probably won't need the whole bottle. Heat through.
Serve over rice and top with optional toppings, if desired.
The Panda Express sauce can be found at Walmart and other retailers. It sometimes goes by "Mandarin Sauce" or "Mandarin Teriyaki Sauce" depending on the packaging. It's the same thing! Although this is by far my favorite brand, if you can't find it, substitute with a similar sauce. You want it to be thick, sticky teriyaki sauce, not a marinade.
We typically make this in a huge batch and the bottle of teriyaki sauce stretches really far, we only need 1/2-2/3 of a bottle for each batch of chicken we make.
For cooking oil, vegetable oil or sesame oil are recommended.