Copypanda Express Cookbook PDF

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Copypanda Express Cookbook
Copypanda Express
Home Cookbook
Recreating your favorite Chinese takeout recipes as close as possible to the real thing
using home ingredients - straight from a store cook. Hello TikTok and ignso6a!
Table of Contents
Recipe Building Blocks………………………………………………………………………………………………………………………………………………3
Beijing Beef…………………………………………………………………………………………………………………………………………………………………4
Black Pepper Chicken………………………………………………………………………………………………………………………………………………..5
Broccoli Beef……………………………………………………………………………………………………………………………………………………………….6
Chow Mein……………………………………………………………………………………………………………………………………………………………………7
Crispy Almond Chicken Breast……….…………………………………………………………………………………………………………………………8
Fried Rice……………………………………………………………………………………………………………………………………………………………………..9
Honey Sesame Chicken Breast……………………………………………………………………………………………………………………………….10
Honey Walnut Shrimp………………………………………………………………………………………………………..………………4/1 ETA 1 week!
Kung Pao Chicken……………………………………………………………………………………………………………………………………………………...11
Mushroom Chicken…………………………………………………………………………………………………………………………………………………….12
Orange Chicken………………………………………………………………………………………………………………………………………………………….13
Shanghai Angus Steak……………………………………………………………………………………………………………………………………………….14
Super Greens………………………………………………………………………………………………………………………………………………………………15
String Bean Chicken Breast……………………………………………………………………………………………………………………………………..16
Sweetfire Chicken………………………………………………………………………………………………………………………………………………………17
Teriyaki Chicken…………………………………………………………………………………………………………………………………………………………18
Questions/Feedback…………………………………………………………………………………………………………………………………………………..1
9
Regional recipes and recipes that use a premade sauce not sold in stores are not included.
It is recommended that you prepare vegetables and other ingredients 2-3 days ahead of time when you do
not have a lot to do! It is a lot of preparation to do while cooking!
A stove wok and a deep fryer are highly recommended for these recipes. If you do not have these, a normal
skillet and a pot of hot oil will work, but your cooking times will be longer as they cannot hold temperature
as well.
Recipe Building Blocks
Ingredients you will need for most recipes covered in this book. Whisk thoroughly. Prepped ingredients are made in small batches - save
leftovers for future use! All recipes are sized to feed a family of 4 based on in-store serving sizes.
Chili Flakes in Oil Ginger Garlic in Oil #2 Sauce (for Orange Chicken)
1/4 cup red crushed chili flakes 1 tbsp minced garlic 1 tbsp cornstarch
1/8 cup water 2 tsp ground ginger ½ cup vinegar
1/8 cup hot vegetable oil (265°F) 1 tsp vegetable oil ½ cup sugar
1 tsp water ⅛ cup water
⅛ cup Basic Sauce
¼ tsp orange extract
Basic Sauce #1 Sauce (for Kung Pao & #5 Sauce (for Broccoli Beef,
¼ cup water (make slurry w/ ⅛ tsp Black Pepper Chicken) Mushroom Chicken, & String
xanthan gum) ½ cup Basic Sauce Bean Chicken)
¼ cup soy sauce ¾ cup water ½ cup water
¼ cup sugar 2 tbsp cornstarch 3 tbsp Basic Sauce
¼ cup dark corn syrup 3 tbsp Stir Fry Sauce
1 ½ tbsp salt 2 tbsp cornstarch
½ tbsp MSG (branded as Accent)*
1 tsp ginger
¼ tsp white pepper
#4 Sauce (for Super Greens) Stir Fry Sauce Veggie Soup Base
¾ cup water ¼ cup water ½ tsp salt
1 tsp Veggie Soup Base ¼ cup + 1 tbsp sugar ¾ tsp cornstarch
¼ tsp salt 1 ½ tbsp salt ¾ tsp sugar
1 tbsp cornstarch 1 tbsp soy sauce ½ tsp onion powder
½ tbsp cornstarch ½ tsp MSG (branded as Accent)*
2 tbsp brown sugar ⅛ tsp celery salt
1 tsp all-purpose flour
½ tsp MSG (branded as Accent)*
(Simmer in saucepan to thicken)
*Experimental. The recipe will still work if you do not wish to use MSG. This does not mean MSG goes into the actual restaurant food. They use
an alternative flavor enhancer to MSG, but MSG is the only flavor enhancer you’ll be able to buy at the supermarket.
Beijing Beef
Ingredients: Sweet & Sour Sauce:
1 pound flank steak ½ cup water
3 eggs (egg whites only) 2 tbsp tomato paste
1 tbsp soy sauce ¾ cup sugar
Approx. ¼ cup cornstarch ½ cup 2 tbsp vinegar
¼ tsp salt 2 tsp cornstarch
3 oz tri-cut yellow onion ½ tsp salt
3 oz diced red bell pepper ¼ tsp xanthan gum
1 ½ tsp Ginger Garlic in Oil Or alternatively:
1 ½ tsp Chili Flakes in Oil 1 cup Panda Express Beijing Sauce Sweet & Tangy
Vegetable oil for frying (found at Walmart)
Instructions:
1. Cut the flank steak against the grain into thin ¼ inch slices.
2. In a medium sized bowl add the beef, 3 egg whites, ¼ tsp salt, 1 tbsp soy sauce, and 1
teaspoon cornstarch and let marinate for 30 minutes to an hour.
3. Drain beef of excess marinade, then in a medium sized bowl, coat with enough cornstarch
to cover the beef.
4. Fry in 350° oil for 3 minutes or until the internal temperature of the beef reaches at least
165°.
5. Let beef cool down to about room temperature, then freeze in a freezer-safe container
overnight. Note: this adds more crunch.
6. If creating Sweet & Sour Sauce, whisk together ¼ cup water, 1 tbsp tomato paste, ¼ cup
+ 2 tbsp sugar, ¼ cup + 1 tbsp vinegar, 1 tsp cornstarch, ¼ tsp salt, and ⅛ tsp xanthan
gum. Store in refrigerator.
7. Refry frozen beef in 350° oil for 5 minutes or until internal temperature is around 180°.
8. Throw in 3 oz of cut yellow onion and 3 oz of cut red bell pepper in with the beef and fry
for 5 seconds.
9. In a wok or pan over moderately high heat, heat 1 tbsp of vegetable oil and cook 1 ½ tsp
Ginger Garlic in Oil and 1 ½ tsp Chili Flakes in Oil until fragrant (a few seconds).
10. Add 1 cup Sweet & Sour Sauce or Panda Express Beijing Sauce Sweet & Tangy and once it
is boiling, toss the beef and vegetable mixture in the sauce until completely coated.
Black Pepper Chicken
Ingredients:
1 pound boneless skinless chicken thighs, diced into ½-inch pieces
1/4 cup water
1/2 teaspoon salt
1/4 tsp white pepper
1/4 cup cornstarch
Vegetable oil for frying
5 oz tri-cut yellow onion
5 oz slant-cut celery
1 ½ tsp Ginger Garlic in Oil
1 ½ tsp restaurant-style black pepper (coarse ground)
1 ½ tsp Shao Xing (or Sherry) cooking wine
¾ cup #1 Sauce
1 ½ tsp Sesame Flavored Oil (mix 1 tsp vegetable oil & ½ tsp sesame oil)
Instructions:
1. Place diced chicken in a large sealable bag or freezer-safe container and mix in 1/4 cup
water, 1/2 teaspoon salt, 1/4 tsp white pepper, 1/4 cup cornstarch, and 2 tablespoons
vegetable oil. Let marinade in refrigerator for at least 30 minutes, or freeze.
2. Fill wok or pan with enough vegetable oil for the chicken to be swimming in (amount varies
based on wok size) and heat oil to 265° over moderately high heat.
3. Cook 12 oz of the marinated chicken in the oil for 1 minute or until internal temperature
reaches 165°, then remove chicken to a plate or colander.
4. Drain oil from wok, leaving 2 tbsp, then cook 1 ½ tsp Ginger Garlic in Oil and 1 ½ tsp
restaurant-style/course ground black pepper until fragrant (a few seconds).
5. Add in 5 oz tri-cut yellow onion and 5 oz slant-cut celery, cook and stir until just tender.
6. Add chicken back into the wok and add 1 ½ tsp Shao Xing cooking wine, cooking and
stirring for a few seconds more.
7. Add ¾ cup #1 Sauce, cook and stir until boiling.
8. Pour 1 ½ tsp Sesame Flavored Oil around the rim of the wok, then toss until everything is
coated.
Broccoli Beef
Ingredients:
1 pound flank steak, cut into thin ¼-inch slices
1/4 cup water
1/2 teaspoon salt
1/4 cup cornstarch
1 pound broccoli florets
¾ cup #5 Sauce
Instructions:
1. Place beef in a large sealable bag or freezer-safe container and mix in 1/4 cup water, 1/2
teaspoon salt, 1/4 tsp white pepper, 1/4 cup cornstarch, and 2 tablespoons vegetable oil.
Let marinade in refrigerator for at least 30 minutes, or freeze.
2. Begin bringing a pot of water to a boil.
3. Fill wok or pan with enough vegetable oil for the beef to be swimming in (amount varies
4. Cook 8 oz of the marinated beef in the oil for 45 seconds or until internal temperature
reaches 165°, then remove beef to a plate or colander.
5. Boil 1 pound of broccoli for 10 seconds until just tender, then drain.
6. Drain oil from wok, leaving 2 tbsp, then cook 1 ½ tsp Ginger Garlic in Oil until fragrant (a
few seconds).
7. Add beef back to wok, then cook and stir while adding 1 ½ tsp Shao Xing cooking wine.
8. Add ¾ cup #5 Sauce, cooking and stirring to bring to a boil.
9. Add drained broccoli to the mixture and stir.
coated.
Chow Mein
Ingredients:
4 tbsp vegetable oil
4 cups shredded cabbage
⅓ cup chopped celery
⅓ cup onion, thinly sliced into rounds
1 pound chow mein/lo mein noodles (packaging name may vary, but as long as they’re thick and yellow, you
should be good)
1 tsp Shao Xing (or Sherry) cooking wine
3 tbsp Basic Sauce
1 tsp Sesame Flavored Oil (mix 1 tsp vegetable oil & ½ tsp sesame oil)
Instructions:
1. Cook noodles according to package directions. Drain noodles into a colander and rinse with
cold water to stop the cooking process, then pat noodles dry.
2. In a large wok or pan, heat 4 tbsp vegetable oil over moderately high heat.
3. Cook 4 cups shredded cabbage, ⅓ cup chopped celery, and ⅓ cup sliced onion until
cabbage begins to wilt. Note: if you are using a normal 10-inch skillet, reduce to 2 cups of
cabbage as this is a LOT of food to fit in one skillet.
4. Pour in the cooked noodles and mix well.
5. Add in 1 tsp Shao Xing cooking wine, 3 tbsp Basic Sauce (or more to taste), then 1 tsp
Sesame Flavored Oil around the rim of the wok.
6. Cook and stir until noodles are steaming hot (165°).
Crispy Almond Chicken Breast
Ingredients:
For the chicken: #3 Sauce:
1.5 pounds boneless skinless chicken breast, 2 tbsp cornstarch
cut into 1.5-inch pieces ½ cup sugar
2 eggs ¼ cup 1 tbsp water
1 cup flour ½ cup Basic Sauce
½ cup cornstarch ½ cup vinegar
1 tsp salt Crispy Almond Chicken Sauce:
Vegetable oil for frying ¼ cup #1 Sauce
1 ½ tsp minced garlic 1 cup #3 Sauce
¼ cup scallion whites, chopped into ¼-inch 2 tbsp sugar
pieces ¼ tsp Veggie Soup Base
⅓ cup sliced roasted almonds
Instructions:
1. In a medium bowl, mix 1 cup flour, ½ cup cornstarch, and 1 tsp salt.
2. In another bowl, beat 2 eggs.
3. Dredge chicken pieces in flour mixture, then eggs, then flour mixture again.
4. Fry the chicken pieces in vegetable oil at 350° for 3-4 minutes until internal temperature
reaches at least 165°. Drop them in one at a time so they do not stick together.
5. Let the chicken cool down to about room temperature, then place in a freezer-safe
container and freeze overnight. Note: this adds more crunch.
6. Create Crispy Almond Chicken Sauce by whisking together ¼ cup #1 Sauce, 1 cup #3
Sauce, 2 tbsp sugar, and ¼ tsp Veggie Soup Base.
7. After freezing, refry chicken in vegetable oil at 350° for 5-6 minutes until internal
temperature is around 180°.
8. In a wok or pan over moderately high heat, heat 1 tbsp vegetable oil and cook the ¼ cup
scallion whites and 1 ½ tsp minced garlic until fragrant (a few seconds).
9. Add ¾ cup Crispy Almond Chicken Sauce into the wok and heat to boiling.
10. Add the chicken into the sauce and toss until fully coated.
11. Turn off the heat, then add in ⅓ cup sliced almonds and toss until almonds are evenly
distributed.
Fried Rice
Ingredients:
2 cups long grain white rice
2 cups water
1 tbsp Basic Sauce
1 ½ tsp salt
¼ tsp Veggie Soup Base
2 ½ tbsp vegetable oil
3 tbsp liquid egg
¼ cup frozen carrots and peas
2 ½ tbsp green scallion stalks, cut into ⅛-inch pieces
½ tsp Sesame Flavored Oil (mix 1 tsp vegetable oil & ½ tsp sesame oil)
Instructions:
1. In a 3 quart pot, add in 2 cups white rice & 2 cups water. Stir in 1 tbsp Basic Sauce, 1 ½
tsp salt, and ¼ tsp Veggie Soup Base.
2. Heat water uncovered to boiling, then reduce heat to low, put a cover on the pot, and
simmer for 45 minutes.
3. Once rice has finished, heat 2 ½ tbsp vegetable oil in a wok or pan over moderately high
heat and cook 3 tbsp liquid egg until the egg has solidified and becomes fluffy.
4. Scoop out the cooked rice into the wok, then mix in the ¼ cup frozen carrots & peas and 2
½ tbsp green scallion stalks.
5. Break up any clumps in the rice while mixing and cooking the rice and veggies. Keep the
rice moving to avoid burning.
6. Pour ½ tsp Sesame Flavored Oil around the rim of the wok, then cook and stir until rice is
steaming hot (165°).
Honey Sesame Chicken Breast
Ingredients:
1 pound boneless skinless chicken breast, cut into 4 oz cut string beans
1-inch strips ¼ tsp lemon juice
2 large eggs 1 ¾ tsp Ginger Garlic in Oil
1 ½ tsp salt ¼ cup sugar
½ tsp white pepper 1 tbsp organic honey
1 cup 1 tsp cornstarch 1 tsp white vinegar
½ cup flour ¼ tsp xanthan gum
Vegetable oil for frying 1 ½ tsp Sesame Flavored Oil (mix 1 tsp vegetable
1 ½ tsp sesame seeds oil & ½ tsp sesame oil)
3 oz tri-cut yellow bell peppers ¼ tsp Chili Flakes in Oil
Instructions:
1. Whisk the 2 eggs, 1 tsp salt, ¼ tsp white pepper and 2 tbsp vegetable oil together in a
medium bowl.
2. In a second bowl, mix together 1 cup cornstarch and ½ cup flour.
3. Dip the chicken pieces into the egg, then completely coat in the flour mixture.
4. Fry the chicken pieces in 350° vegetable oil for 3-4 minutes until internal temperature
reaches 165°. Drop them in one at a time so they do not stick together.
5. Let chicken cool down to about room temperature, then freeze in a freezer-safe container
overnight. Note: this adds more crunch.
6. In a small sauce container, mix ½ cup water, ¼ cup sugar, 1 tbsp organic honey, 1 tsp
white vinegar, 1 tsp cornstarch, 1 tsp vegetable oil, ½ tsp salt, ¼ tsp white pepper, ¼ tsp
xanthan gum, ¼ tsp lemon juice, ¼ tsp Ginger Garlic in Oil, and ¼ tsp Chili Flakes in Oil.
7. Refry frozen chicken in 350° oil for 2-3 minutes or until internal temperature is around
180°. In the last 15 seconds of frying, add in the 4 oz cut strings beans, and in the last 5
seconds of frying, add in the 3 oz tri-cut yellow bell peppers.
8. In a wok or pan over moderately high heat, heat 1 tbsp of vegetable oil and cook 1 ½ tsp
Ginger Garlic in Oil until fragrant (a few seconds).
9. Pour all (¾ cup) of the sauce mixture into the wok and heat to boiling to thicken, then turn
off the heat.
10. Add in the chicken and vegetable mixture, then pour 1 ½ tsp Sesame Flavored Oil around
the rim of the wok. Toss until mixture is fully coated then garnish with 1 ½ tsp sesame
seeds.
Kung Pao Chicken
Ingredients:
1 pound boneless skinless chicken thighs, diced 8 dried red thai chilis
into ½-inch pieces 1 ½ tsp Ginger Garlic in Oil
1/4 cup water 1 ½ tsp Chili Flakes in Oil
1/2 teaspoon salt 1 ½ tsp Shao Xing (or Sherry) cooking wine
1/4 tsp white pepper ¾ cup #1 Sauce
1/4 cup cornstarch 1 ½ tsp Sesame Flavored Oil (mix 1 tsp vegetable
Vegetable oil for frying oil & ½ tsp sesame oil)
3 oz red bell pepper, diced into ¾-inch pieces ⅓ cup unsalted, dry roasted peanuts
6 oz zucchini, diced into ¾-inch pieces
¼ cup scallion whites, chopped into ¼-inch
pieces
Instructions:
4. Cook 1 pound of the marinated chicken in the oil for 1 minute or until internal temperature
5. Drain oil from wok, leaving 2 tbsp, then cook 8 red thai chilis until they start to darken.
Add in ¼ cup scallion whites to slow the cooking of the chiles. Note: it is at this point you
may want to turn off the heat and just use the residual heat of the wok for the next few
steps.
6. Add in 1 ½ tsp Ginger Garlic in Oil and 1 ½ tsp Chili Flakes in Oil and cook until fragrant
(a few seconds).
7. Add the chicken back into the wok, then add 1 ½ Shao Xing cooking wine, cooking and
stirring for a few seconds.
8. Boil the 3 oz red bell pepper and 6 oz zucchini for 10 seconds, then drain of water.
9. Pour ¾ cup #1 Sauce into the wok and heat to boiling to thicken, then throw in the red bell
pepper and zucchini.
10. Pour 1 ½ tsp Sesame Flavored Oil around the rim of the wok and stir. Add ⅓ cup peanuts
and toss.
Mushroom Chicken
Ingredients:
1 pound boneless skinless chicken thighs, diced into ½-inch pieces
1/4 cup water
1/2 teaspoon salt
1/4 cup cornstarch
5 oz sliced zucchini halves
5 oz sliced white mushrooms
½ cup #5 Sauce
Instructions:
5. Drain oil from the wok, leaving 2 tbsp, then add in 1 ½ tsp Ginger Garlic in Oil and 5 oz
sliced white mushrooms. Cook the mushrooms in the garlic until they begin to char.
Meanwhile, boil the 5 oz sliced zucchini for 10 seconds then drain.
6. Add the chicken back to the wok, then add 1 ½ tsp Shao Xing cooking wine, cooking and
7. Pour ½ cup #5 Sauce into the wok and heat to boiling to thicken, then add in the boiled
zucchini.
fully coated.
Orange Chicken
Ingredients:
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 egg
1 tbsp salt
1 tsp white pepper
1 cup cornstarch
3 cups all-purpose flour
⅔ cup #2 Sauce
½ tsp Ginger Garlic in Oil
½ tsp Chili Flakes in Oil
½ tsp Shao Xing (or Sherry) cooking wine
½ tsp Sesame Flavored Oil (mix 1 tsp vegetable oil & ½ tsp sesame oil)
Instructions:
1. In a mixing bowl, mix 1 tbsp salt, 1 tsp white pepper, 1 cup cornstarch, 3 cups all-purpose
flour, 1 egg, 1 ½ cups water, and 2 tbsp vegetable oil.
2. Place the 1 pound of chicken pieces into the batter and refrigerate for 30 minutes.
temperature is around 180°.
6. In a wok or pan, heat 1 tbsp vegetable oil over moderately high heat and cook ½ tsp
Ginger Garlic in Oil, ½ tsp Chili Flakes in Oil, and ½ tsp Shao Xing cooking wine until
fragrant (a few seconds).
7. Heat ⅔ cup #2 Sauce to boiling to thicken sauce, then add in chicken. Note: you may have
to split this into batches if your wok is too small.
8. Toss chicken until fully coated, then pour ½ tsp Sesame Flavored Oil around the rim of the
wok, then toss a few times more.
Shanghai Angus Steak
Ingredients:
1 pound Angus sirloin steak, diced into ½-inch pieces
¼ cup water
¼ cup cornstarch
2 tbsp beef stock
½ tsp salt
3 oz trimmed string beans
2 oz tri-cut onions
2 oz red bell pepper, diced into ¾-inch pieces
2 oz sliced white mushrooms
2 tbsp Basic Sauce
3 tbsp water
2 tsp cornstarch
2 tbsp Panda Express Sweetfire Sauce (found at Walmart)
Instructions:
1. Place diced steak in a large sealable bag or freezer-safe container and mix in 1/4 cup
water, 1/2 teaspoon salt, 1/4 cup cornstarch, and 2 tablespoons beef stock. Let marinade
in refrigerator for at least 30 minutes, or freeze.
2. To make the Shanghai sauce, mix together 2 tbsp Basic Sauce, 3 tbsp water, 2 tsp
cornstarch, and 2 tbsp Panda Express Sweetfire Sauce.
3. Fill wok or pan with enough vegetable oil for the steak to be swimming in (amount varies
4. Cook 12 oz of the marinated steak in the oil for 1 minute or until internal temperature
reaches 165°, then remove steak to a plate or colander.
5. Fry 3 oz trimmed string beans in 350° oil for 15 seconds. Rinse off any excess oil.
6. Drain oil from the wok, leaving 2 tbsp, then add in 2 oz tri-cut onions, 2 oz red bell pepper,
and 2 oz sliced white mushrooms, stirring and cooking for 10 seconds.
7. Add the steak back to the wok, then add ¼ cup of the Shanghai sauce mixture. Heat sauce
to boiling until completely thickened.
8. Add the string beans back to the wok, then toss until everything is fully coated.
Super Greens
Ingredients:
8 oz broccoli florets
4 oz kale
10 oz chopped cabbage
¼ cup #4 Sauce
1 ½ tsp minced garlic
1 tbsp vegetable oil
Instructions:
1. Heat a large pot of water to boiling.
2. Into the boiling water, add 8 oz broccoli florets.
3. While the water is coming back to a boil, measure out the 4 oz kale and 10 oz chopped
cabbage together.
4. Add the kale and cabbage mixture into the boiling water. Boil for 10 seconds, then drain
water.
5. In a wok or pan, heat 1 tbsp vegetable oil over moderately high heat.
6. Cook 1 ½ tsp minced garlic in the oil until fragrant (a few seconds).
7. Add in ¼ cup #4 Sauce and heat sauce to boiling to thicken.
8. Add in the vegetable mixture and toss until fully coated.
String Bean Chicken Breast
Ingredients:
1 pound boneless skinless chicken breast, cut into thin ½-inch slices
1/4 cup water
1/2 teaspoon salt
1/4 cup cornstarch
8 oz trimmed string beans
½ cup #5 Sauce
Instructions:
1. Place sliced chicken in a large sealable bag or freezer-safe container and mix in 1/4 cup
4. Fry 8 oz trimmed string beans in 350° oil for 15 seconds. Rinse off any excess oil.
5. Drain oil from the wok, leaving 2 tbsp, then add in 1 ½ tsp Ginger Garlic in Oil and 2 oz tri-
cut yellow onion. Cook the onion in the garlic for 10 seconds.
6. Add the chicken back to the wok, then add 1 ½ tsp Shao Xing cooking wine, cooking and
7. Pour ½ cup #5 Sauce into the wok and heat to boiling to thicken, then add in the fried
string beans.
fully coated.
Sweetfire Chicken Breast
Ingredients:
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 eggs
1 cup flour
½ cup cornstarch
1 tsp salt
6 oz canned pineapple chunks, drained
3 oz diced red bell pepper, cut into ½-inch pieces
¾ cup Panda Express Sweet Chili Sauce (found at Walmart)
Instructions:
12. In a medium bowl, mix 1 cup flour, ½ cup cornstarch, and 1 tsp salt.
13. In another bowl, beat 2 eggs.
14. Dredge chicken pieces in flour mixture, then eggs, then flour mixture again.
temperature is around 180°. In the last 5 seconds of frying, add in the 3 oz tri-cut yellow
onion and 3 oz diced red bell pepper.
18. In a wok or pan over moderately high heat, heat 1 tbsp vegetable oil and cook the 6 oz
pineapple chunks for 10 seconds.
19. Add ¾ cup Panda Express Sweet Chili Sauce into the wok and heat to boiling.
20. Add the chicken and vegetable mixture into the sauce and toss until fully coated.
Teriyaki Chicken
Ingredients:
1 pound boneless skinless chicken thighs
2 cups water
1 cup sugar
¾ cup Basic Sauce
2 tsp Ginger Garlic in Oil
2 tsp lemon juice
2 tsp Sesame Flavored Oil (mix 2 tsp vegetable oil & 1 tsp sesame oil)
Instructions:
1. In a large plastic bag or container, mix together 2 cups water, 1 cup sugar, ¾ cup Basic
Sauce, 2 tsp Ginger Garlic in Oil, 2 tsp lemon juice, and 2 tsp Sesame Flavored Oil.
2. Place 1 pound boneless skinless chicken thighs into the bag and let marinade in the
refrigerator for at least 1 hour, but preferably overnight.
3. In a pan or on a grill over medium high heat, cook chicken thighs for 3-4 minutes on each
side until internal temperature reaches 165°.
4. If you want teriyaki sauce for serving, create a new batch of the marinade sauce from the
first step in a wok or saucepan. Heat to boiling, whisking in 1 tbsp of cornstarch at a time
until sauce reaches desired thickness. Note: you can also use the leftover marinade from
the first step, but be sure to heat to boiling (at least 165°) to kill any bacteria from the
raw chicken.
Questions or Feedback?
The spirit of this FREE cookbook is to replicate your favorite Chinese takeout recipes as closely as possible
based on 2 criteria. First, only use ingredients found in-store on ingredient labels, and second, for
convenience, all ingredients used must be available at the average supermarket, such as Walmart. The only
absolute exception to this being noodles for chow mein as that's more of a niche item typically found at an
Asian market (Shao Xing wine is another niche item, but easily substitutable).
Message me at https://old.reddit.com/user/redgroupclan/ or email me at [email protected] if you
have any questions or feedback regarding this cookbook. These recipes are not 100% taste-accurate so if
you have any tips to make them more taste-accurate, feel free to message me! This cookbook will stay up
as a live Google doc and will be updated per any feedback given.

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