WHY YOU’LL LOVE THIS PANDA EXPRESS ORANGE CHICKEN RECIPE

• Crispy chicken that stays juicy inside
  
• Glossy, bold orange sauce with real citrus flavor
  
• Better-than-takeout at home
  
• Adjustable heat level
  
• Crowd-pleasing and completely craveable

Panda Express Orange Chicken

There are certain things you order every single time at a restaurant. For me? It was ALWAYS the orange chicken at Panda Express.

That glossy, sticky sauce. The crispy coating that somehow survives being drenched. The balance of sweet, tangy, and just a little heat. It’s comfort food with personality.

And once I figured out how to recreate Panda Express orange chicken sauce at home with real orange zest, fresh juice, garlic, and ginger… I stopped settling for the food court version.

The trick is temperature. Hot oil gives you that crisp shell. A properly thickened sauce gives you that lacquered finish that clings to every inch instead of sliding off.

And you don’t toss the chicken until the sauce is glossy and ready.

This isn’t rushed cooking. This is controlled chaos. And it’s worth every step.

INGREDIENT NOTES

• Boneless Skinless Chicken Breasts: Cut into evenly-sized pieces so they cook uniformly.
  
• Flour + Cornstarch: The combo creates a lighter, crispier coating than flour alone.
  
• Fresh Orange Juice & Zest: Real citrus makes all the difference.
  
• Rice Vinegar: Adds sharpness and acidity to balance the sugar.
  
• Sesame Oil: Brings warmth and depth to homemade Panda Express orange chicken sauce.
  
• Red Chili Paste: Adjust the amount to match your heat preference.

VARIATIONS

Spicier Version: Double the amount of chili paste or add red pepper flakes.

Orange-Lemon Blend: Replace half of the orange juice with lemon juice for sharper citrus flavor.

Air Fryer Option: Air fry coated chicken pieces at 400°F until crisp, then toss in the sauce.

Honey Orange: Replace some of the sugar with honey for deeper sweetness.

Sesame Finish: Sprinkle Panda Express orange chicken with sesame seeds before serving.

SERVING SUGGESTIONS

• Enjoy with steamed rice or Panda fried rice for the full takeout experience.
  
• Pair with our Thai Pineapple Fried Rice to really bring out the citrus flavors.
  
• Serve this Panda Express orange chicken recipe family style with egg rolls.
  
• Add steamed broccoli or snap peas to round out the plate.
  
• Spoon saucy chicken pieces into lettuce cups for a lighter option.

ORANGE CHICKEN PANDA EXPRESS FAQ

When recreating orange chicken from Panda Express, the key to that signature texture is the flour-and-cornstarch combination.

Cornstarch lightens the coating and promotes crisping, while flour provides structure.

Maintaining oil between 350°F and 375°F is critical. Too cool and the chicken absorbs oil. Too hot and the exterior browns before the inside cooks through.

The sauce thickens because of the cornstarch slurry added to hot liquid. When it reaches a simmer, the starch activates and creates that glossy, clingy finish.

Wait to toss the chicken only once the sauce is fully thickened. That’s how you keep crispness intact as long as possible.

TOOLS NEEDED

• Heavy Dutch Oven or Stockpot: Consistent heat means stable frying.
  
• Candy or Oil Thermometer: Temperature control matters for best results.
  
• Slotted Spoon: To safely remove chicken pieces from the hot oil.
  
• Mixing Bowls: To set up the dredging station.
  
• Saucepan: For building the homemade Panda Express orange sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

Chipotle Steak Copycat Recipe

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Panda Express Orange Chicken

Panda Express Orange Chicken brings takeout-level drama to your kitchen with this copycat recipe. Sticky, crispy, and completely addictive!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 6 – 8

Calories 404cal

Author Donna Elick

Ingredients

FOR THE CHICKEN

• 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/2 cup whole milk
• 1 large egg
• 1 tablespoon vegetable oil
• Vegetable oil for frying

FOR THE SAUCE

• 1 tablespoon sesame oil
• 1 teaspoon red chili paste
• 1 tablespoon minced garlic about 3 cloves
• 1 tablespoon minced fresh ginger about 1-inch piece
• 1 tablespoon light soy sauce
• 1 tablespoon orange zest
• 1/4 cup rice vinegar
• 1/2 cup granulated sugar
• 1/2 cup fresh orange juice
• 1 tablespoon cornstarch
• 2 green onions, thinly sliced

Instructions

• HEAT OIL: Pour vegetable oil into a heavy Dutch oven or stockpot to about 4 inches deep. Heat to 375°F over medium heat.
• MAKE DRY MIXTURE: In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon fresh ground black pepper, 1 teaspoon garlic salt, and 1/2 teaspoon onion powder.
• MAKE WET MIXTURE: In a separate bowl, whisk together 1/2 cup whole milk, 1 large egg, and 1 tablespoon vegetable oil until smooth.
• COAT CHICKEN: Dip the chicken pieces into the milk mixture, then into the flour mixture, coating evenly.
• FRY: Carefully add several coated chicken pieces into the hot oil. Fry for 2 to 3 minutes until light golden brown and cooked through. Maintain oil temperature between 350°F and 375°F. Remove with a slotted spoon and drain on paper towels. Repeat in batches.
• MAKE SAUCE: In a saucepan over medium heat, add 1 tablespoon sesame oil. Stir in 1 teaspoon red chili paste, 1 tablespoon minced garlic, and 1 tablespoon minced fresh ginger. Cook for 1 to 2 minutes until fragrant.
• ADD LIQUIDS: Add 1 tablespoon light soy sauce, 1 tablespoon orange zest, 1/4 cup rice vinegar, and 1/2 cup granulated sugar. Stir to combine.
• THICKEN: Whisk 1 tablespoon cornstarch into 1/2 cup fresh orange juice until smooth. Pour into the saucepan and simmer for 2 to 3 minutes, stirring constantly, until thickened and glossy.
• TOSS: Add the fried chicken to the sauce and toss until fully coated.
• SERVE: Garnish with 2 green onions, thinly sliced if desired and serve immediately.

Notes

Oil Temperature: Keep oil between 350°F and 375°F. Too low and the chicken absorbs oil. Too high and the coating burns.

Spice Level: Adjust chili paste to control heat. As written, this is mildly spicy.

Make-Ahead Tip: Sauce can be made up to 3 days ahead and stored in the refrigerator.

Storage: Store leftovers in an airtight container for up to 2 days. Best enjoyed fresh for crisp texture.

Reheating: Reheat gently in a skillet. The coating will soften.

Nutrition

Serving: 1 | Calories: 404cal | Carbohydrates: 40g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 130mg | Sodium: 753mg | Sugar: 20g | Fiber: 1g | Calcium: 51mg | Iron: 1mg

Post originally published April 18, 2022, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panda Express Orange Chicken appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE PINEAPPLE THAI FRIED RICE

• Ready in 20 minutes
  
• Big sweet-and-savory contrast
  
• Uses leftover rice beautifully
  
• Customizable with protein
  
• Tastes restaurant-worthy without the wait

Thai Pineapple Fried Rice

This is not quiet food. This is bright, bold, sweet-meets-savory, a little spicy, and absolutely packed with texture.

And compared to Chinese fried rice, pineapple Thai fried rice is brighter and more complex, layering flavors together in a tantalizing way.

You’ve got caramelized pineapple that turns glossy and golden in the pan. Crispy-edged rice that actually sizzles. Crunchy peanuts that toast right alongside everything else. 

And that seasoning mix pulls it all together so it tastes like you ordered it from your favorite Thai place… except it took you twenty minutes to make at home.

The key is cold rice. I will say it every time. Warm rice steams. Cold rice fries.

And when you hit it with soy sauce and a little Sriracha at the end? That’s when it wakes up.

This Thai pineapple fried rice recipe is fast. It’s colorful. It’s dramatic in the best way. And it absolutely does not taste like leftovers.

INGREDIENT NOTES 

• Chilled Brown Rice: Day-old rice fries instead of steaming. That’s how you get those slightly crisp bits.
  
• Fresh Pineapple: Fresh fruit caramelizes better than canned and won’t make the rice watery.
  
• Sun-Bird Fried Rice Seasoning Mix: Adds depth without guessing on spices.
  
• Dry Roasted Peanuts: Toasting them in the pan intensifies their flavor.
  
• Sriracha: For adjustable heat. Add more if you like it bold.

VARIATIONS 

Chicken Add-In: Mix in diced cooked chicken at the end.

Shrimp Version: Sauté shrimp first, remove from the skillet, then fold back in.

Extra Heat: Add sliced Thai chiles while sautéing the garlic.

Savory Depth: Include a little fish sauce or oyster sauce with the soy sauce.

Coconut Touch: Stir in a tablespoon of coconut milk at the end for richness, or replace half of the water with coconut milk when cooking the rice (ahead of time).

SERVING SUGGESTIONS

• Serve alongside grilled chicken skewers.
  
• Pair with a side salad drizzled in our balsamic vinaigrette for contrast.
  
• Top with a fried egg for a hearty lunch.
  
• Add lime wedges for a bright finish.
  
• Serve Thai food pineapple fried rice family-style, straight from the skillet.
  
• Pile into a pineapple boat for a dramatic presentation.
  

THAI FOOD PINEAPPLE FRIED RICE FAQ

Good fried rice is all about moisture control and heat.

When rice cools in the refrigerator, the starches firm up through a process called retrogradation. That’s what allows it to hold its shape and crisp instead of turning gummy when it hits a hot pan. 

If you start with warm rice, you’re steaming, not frying.

Caramelizing the pineapple first concentrates its sugars and keeps the dish from tasting flat or watery. And seasoning at the end (not the beginning) keeps everything vibrant instead of muddy.

This Thai pineapple fried rice recipe moves quickly, so having everything chopped and ready matters.

High heat. Cold rice. Quick toss. That’s how you get bold flavor in ten minutes flat.

TOOLS NEEDED

• Large Skillet or Wok: High heat and plenty of surface area matter.
  
• Wooden Spoon or Spatula: For proper tossing with mushing the rice.
  
• Sharp Knife: For clean pineapple and bell pepper cuts.
  
• Measuring Spoons: Seasoning balance is important.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Asian Recipes

Asian Inspired Carrot and Cucumber Salad Recipe

Easy Asian Noodle Salad Recipe (20 Minutes!)

Simple Asian Honey Grilled Chicken with Marinade

Sweet Summer Chicken Asian Salad

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Thai Pineapple Fried Rice

Thai Pineapple Fried Rice blends sweet and savory flavors with fresh fruit, veggies, roasted peanuts, and soy sauce. Great as a side or main!

Course Side Dish

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 295cal

Author Donna Elick

Ingredients

• 2 to 3 tablespoons vegetable oil divided
• 2 teaspoons minced garlic about 2 cloves
• 1 medium red bell pepper small diced (about 1 ½ cups)
• 1/2 cup frozen peas
• 2 cups fresh chopped pineapple
• 1/2 cup dry roasted peanuts roughly chopped
• 2 cups cooked brown rice chilled
• 1/2 packet Sun-Bird Fried Rice Seasoning Mix about 5 teaspoons from a 0.74 ounce packet
• 2 tablespoons soy sauce
• 1 teaspoon Sriracha

Optional garnishes:

• Sliced green onions
• Chopped peanuts
• Fresh cilantro

Instructions

• HEAT PAN: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.
• SAUTÉ AROMATICS: Add 2 teaspoons minced garlic and diced red bell pepper. Cook for 2 to 3 minutes, stirring frequently, until fragrant and slightly softened.
• ADD VEGETABLES AND FRUIT: Stir in ½ cup frozen peas and 2 cups chopped pineapple. Cook for 3 to 5 minutes, until the pineapple begins to lightly caramelize and the peas are heated through.
• TOAST PEANUTS: Push the vegetables to one side of the pan. Add the chopped peanuts to the empty side and cook for about 2 minutes, stirring constantly, until lightly toasted. Add an additional tablespoon oil if the pan looks dry.
• FRY RICE: Push everything to the edges of the pan and add 2 cups chilled brown rice to the center. Cook for 2 to 3 minutes, stirring occasionally, until the rice begins to sizzle and lightly crisp.
• SEASON: Sprinkle in 5 teaspoons Sun-Bird Fried Rice Seasoning Mix. Add 2 tablespoons soy sauce and 1 teaspoon Sriracha. Stir everything together until evenly coated and heated through.
• SERVE: Remove from heat and serve immediately with optional garnishes.

Notes

Cold Rice Tip: Use chilled, day-old rice for best texture. Fresh warm rice can turn mushy.

Protein Add-In: Cook diced chicken, shrimp, or tofu separately, then stir in at the end.

Substitutions:
Use white rice instead of brown rice if preferred.
Coconut aminos can replace soy sauce.
Chopped pecans can replace peanuts.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freezing is not recommended due to the pineapple texture changing.

Nutrition

Serving: 1 | Calories: 295cal | Carbohydrates: 44g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 620mg | Sugar: 10g | Fiber: 6g | Calcium: 44mg | Iron: 2mg

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Thai Pineapple Fried Rice appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE STICKY HONEY SALMON

• Ready in about 20 minutes
  
• Big flavor from simple pantry staples
  
• Perfectly sticky, spoonable glaze
  
• Weeknight-friendly but still impressive
  
• Great for meal prep or last-minute dinners

Sticky Salmon Recipe

Sticky honey soy salmon is one of those dinners that makes you feel like you did more than you did. 

You heat the pan, you whisk a quick sauce, and suddenly the fish is glossy and bubbling… like it came from a good takeout place.

I love how fast this recipe comes together. No marinating. No oven. Just a hot skillet and a sauce that knows what it’s doing. 

The honey gets sticky, the soy brings balance, and the ginger and garlic show up right on time.

Sticky salmon is bold without being heavy. Clean, but satisfying. And when there’s extra sauce left in the pan, that’s not an accident… that’s for spooning over rice. Don’t skip that part!

INGREDIENT NOTES 

• Salmon Fillets: Skin-on or skinless both work, as does fresh or frozen. Patting fillets dry first helps with browning.
  
• Low-Sodium Soy Sauce: Keeps the glaze balanced and prevents oversalting.
  
• Honey: Provides sweetness and that signature sticky finish.
  
• Sriracha: Adds warmth without overpowering the sauce. Adjust the amount to taste.
  
• Fresh Ginger & Garlic: Bright, aromatic, and absolutely essential here.
  
• Rice Vinegar: Just a small splash for balance and lift.

VARIATIONS 

Maple Sticky Salmon: Swap honey for maple syrup for a slightly deeper sweetness.

Spicier Version: Add more sriracha or a pinch of red pepper flakes.

Garlic-Heavy: Measure the amount of garlic with your heart.

Citrusy: Add a few slices of lemon, or finish sticky soy sauce salmon with a squeeze of lime before serving.

Oven Finish: Sear, glaze, then finish in a hot oven if your fillets are thick.

SERVING SUGGESTIONS

• Top with toasted sesame seeds and sliced green onions.
  
• Plate sticky honey salmon over a bed of jasmine rice or sesame rice.
  
• Serve with a side of steamed broccoli or snap peas.
  
• Great with a simple cucumber salad.
  
• Excellent cold or warm in a rice or noodle bowl for lunch the next day.
  

STICKY SALMON FAQ

This sticky salmon recipe works because it balances caramelization with moisture control. Starting with a hot pan creates a flavorful crust through the Maillard reaction before the sauce is introduced. 

Honey and soy sauce reduce together as the salmon finishes cooking, thickening into a glaze as water evaporates and sugars concentrate. 

Ginger, garlic, and vinegar add aromatic compounds and acidity that cut through the sweetness, keeping the sauce from tasting flat. 

Lowering the heat after flipping prevents the sugars from scorching, while basting coats the fish evenly. The result is salmon that stays tender inside with a sticky, glossy finish that clings instead of pooling on the plate.

TOOLS NEEDED 

• Large Skillet or Cast Iron: Heat retention matters for a good sear.
  
• Whisk: For a smooth, cohesive sauce.
  
• Fish Spatula: Makes flipping easier and cleaner.
  
• Spoon: For basting the glaze as it thickens.
  
• Digital Thermometer: The easiest way to tell if the fish is done.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salmon Recipes

Orange Glazed Salmon

Sheet Pan Salmon (with Veggies!) Recipe

Best Teriyaki Salmon in the Air Fryer Recipe

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Sticky Honey Soy Salmon

This Sticky Salmon Recipe brings bold flavor to your plate with fresh fish and an Asian-inspired sauce. Ready in 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 364cal

Author Donna Elick

Ingredients

• 4 salmon fillets 4 to 6 ounces each
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 1 tablespoon sriracha
• 1 tablespoon minced garlic about 3 cloves
• 2 teaspoons minced fresh ginger
• 2 teaspoons rice vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon toasted sesame seeds
• 1/4 cup chopped green onions

Instructions

• PREP SALMON: Remove 4 salmon fillets from the refrigerator and let sit at room temperature for 10 to 15 minutes. Pat dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper.
• MAKE SAUCE: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1/4 cup honey, 1 tablespoon sriracha, 1 tablespoon minced garlic, 2 teaspoons minced fresh ginger, and 2 teaspoons rice vinegar until smooth.
• HEAT SKILLET: Heat a large skillet or cast-iron skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan.
• SEAR SALMON: Place the salmon fillets skin-side up in the hot skillet. Cook undisturbed for 3 to 4 minutes, until a golden crust forms.
• FLIP AND GLAZE: Reduce heat to medium. Carefully flip the salmon fillets. Pour the prepared sauce over the salmon. Cook for another 3 to 4 minutes, spooning the sauce over the tops, until the sauce thickens and the salmon reaches 145°F and flakes easily.
• REST AND SERVE: Remove from heat and let rest for 2 minutes. Spoon extra sauce over the salmon and garnish with 1 tablespoon toasted sesame seeds and 1/4 cup chopped green onions.

Notes

Make-Ahead: This salmon is great for meal prep. Cook and store portions with rice or vegetables for easy lunches.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in the microwave on medium power in 30-second intervals, or warm in a skillet over medium-low heat.

Freezing: Freeze cooked salmon for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: If using regular soy sauce instead of low-sodium, skip the added salt on the salmon. Maple syrup can be used in place of honey, but the glaze will be slightly less sticky.

Nutrition

Serving: 1 | Calories: 364cal | Carbohydrates: 20g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1028mg | Sugar: 18g | Fiber: 1g | Calcium: 55mg | Iron: 2mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sticky Salmon Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SIMPLE ORANGE CHICKEN

• Crispy fried chicken coated in sticky, sweet-savory orange sauce.
  
• Ready in just 40 minutes with simple ingredients.
  
• Bright, bold flavors that taste just like takeout… but fresher.
  
• A family favorite that pairs perfectly with rice or noodles.
  
• Restaurant-style crunch thanks to a second quick fry.

Simple Orange Chicken Recipe

This one is pure magic, y’all. Crispy little bites of chicken tossed in a sticky, zesty sauce that clings to every nook and cranny… it’s the kind of dinner that makes everyone sprint to the table. 

And let’s be real: who hasn’t craved orange chicken on a random Tuesday? 

The second fry is the secret to that irresistible crunch. It’s the move that takes this simple orange chicken from “pretty good” to “oh my gosh, this is better than takeout.” 

Serve it over rice, drizzle on extra sauce, and watch it disappear faster than you can say chopsticks!

INGREDIENT NOTES

• Chicken: Breasts or thighs both work in this simple recipe for orange chicken. Thighs are juicier, while breasts stay lean. Cut into uniform pieces so they cook evenly.
  
• Eggs: Help the cornstarch stick to the chicken and give it a tender bite.
  
• Cornstarch & Flour: Cornstarch keeps the coating crisp and light, while flour adds body. The combination makes that perfect crunchy batter.
  
• Kosher Salt & Pepper: Season both the batter and the chicken for layered flavor.
  
• Vegetable Oil: Neutral, high smoke point oil is best for frying.
  
• Orange Juice & Zest: Fresh-squeezed juice gives the brightest flavor, but bottled works fine. Zest concentrates the citrus flavor. Always zest before juicing!
  
• Sugar: Granulated sugar balances the tang. Brown sugar can be used for a deeper sweetness.
  
• Ginger & Garlic: Powder works in a pinch, but fresh is best.
  
• Soy Sauce: Low-sodium keeps it balanced. If using regular soy sauce, add a little more sugar and orange juice.

VARIATIONS 

Spicy Kick: Add sriracha, chili flakes, or hot sauce to the sauce.

Honey Orange Chicken: Replace half the sugar with honey.

Lemon Twist: Swap orange juice and zest for lemon.

Sesame Orange Chicken: Stir in toasted sesame oil and sprinkle with sesame seeds.

Veggie Boost: Toss in steamed broccoli, bell peppers, or snap peas before serving.

Pineapple Orange: Add pineapple chunks and a splash of pineapple juice.

Kid-Friendly: Make extra sauce and drizzle over plain chicken nuggets for an easy shortcut.

SERVING SUGGESTIONS 

• Classic Combo: Serve over steamed white rice or brown rice.
  
• Noodle Night: Pair this simple orange chicken recipe with lo mein or stir-fried noodles.
  
• Full Takeout Spread: Add fried rice and egg rolls for a complete meal.
  
• Lighter Option: Serve with a side of Asian Cucumber Salad.
  
• Meal Prep: Double the batch and pack leftovers into rice bowls for quick weekday lunches.
  

ORANGE CHICKEN SIMPLE RECIPE FAQ 

I originally created this simple orange chicken recipe for my Teen Cooking Club, where I needed something approachable, foolproof, and fun for them to master. 

Watching a group of teens dredge, fry, and sauce their own chicken was all the proof I needed that this dish works beautifully in real life. 

The science behind the double fry is what makes it restaurant-quality… it locks in crunch, even after tossing in sauce. 

Balancing the sweet, tangy, and savory flavors became a teaching moment too. If my teens can nail orange chicken with this simple recipe, trust me, you can too.

TOOLS NEEDED 

• Large Mixing Bowls: For battering chicken.
  
• Heavy Skillet or Wok: Wide and deep enough for frying.
  
• Slotted Spoon or Spider: To lift chicken from hot oil.
  
• Paper Towels: To drain excess oil.
  
• Whisk: For mixing the sauce and slurry.
  
• Instant-Read Thermometer: To check oil and meat temperatures.
  
• Zester/Grater: For fresh orange zest and ginger.
  
• Serving Platter: To pile high and garnish beautifully.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Asian Inspired Recipes

Mushroom Chicken Panda Express (Copycat Recipe)

Beef & Vegetables Chop Suey (Stir Fry Recipe)

Panda Express Broccoli Beef Copycat Recipe + Video

Easy Homemade Teriyaki Steak Recipe

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Simple Orange Chicken Recipe

My Simple Orange Chicken Recipe makes the crispiest, sauciest bites of chicken for an addictive meal that’s even better than takeout!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 393cal

Author Donna Elick

Ingredients

For the Chicken

• Vegetable oil for frying (about 4 cups, depending on skillet size)
• 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 large eggs whisked
• 1 tablespoon cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

For the Sauce

• 1 cup orange juice
• 1/2 cup granulated sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons white vinegar
• 2 cloves garlic minced (about 2 teaspoons)
• 1/2 teaspoon freshly grated ginger
• 1 teaspoon orange zest zest before juicing
• 1 tablespoon cornstarch mixed with 2 tablespoons water slurry

Optional Garnishes

• Chopped green onions
• Sesame seeds
• Chili flakes

Instructions

• Heat the Oil: Pour 2 to 3 inches of Vegetable oil into a large, heavy skillet. Heat over medium-high heat until it reaches 350°F.
• Prepare the Chicken Batter: Place the 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces, 2 large eggs, 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper in a large bowl. Stir until the chicken is coated.
• Dredge the Chicken: In another large bowl, stir together the 1/2 cup all-purpose flour and 1/2 cup cornstarch. Lift chicken pieces from the egg mixture, letting excess drip off, and add them to the flour mixture. Toss until coated. The batter will be sticky.
• Fry the Chicken (First Fry): Working in small batches, fry the chicken for 3 minutes, turning often, until lightly golden. Don’t overcrowd the pan. Remove with a slotted spoon and transfer to a paper towel–lined plate.
• Fry the Chicken Again (Optional but Recommended): For extra crispy chicken, increase the oil temperature to 375°F. Fry all the chicken pieces together for 1 more minute, or until golden brown. Transfer to a clean paper towel–lined plate. Carefully discard the oil and wipe out the skillet.
• Make the Sauce: In the same skillet, add the 1 cup orange juice, 1/2 cup granulated sugar, 2 tablespoons low-sodium soy sauce, 2 tablespoons white vinegar, 2 cloves garlic, 1/2 teaspoon freshly grated ginger, and 1 teaspoon orange zest. Bring to a boil. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for 1 minute, or until the sauce thickens and bubbles. Taste and adjust the flavors — add soy sauce if too sweet, sugar if too tart, or more orange juice if too salty.
• Coat the Chicken: Add the fried chicken to the skillet and toss until every piece is coated in sauce.
• Serve and Garnish: Transfer to a serving platter and top with Chopped green onions, Sesame seeds, or Chili flakes. Serve immediately over rice or noodles.

Notes

Make-Ahead: Fry chicken once, cool, and freeze on a paper towel–lined baking sheet. Store in a freezer bag for up to 1 month. Bake from frozen at 400°F for 25 minutes, then toss in freshly made sauce. Sauce can also be made ahead and frozen separately.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Reheat chicken in a 350°F oven for 10–12 minutes to crisp it back up. Toss with sauce after reheating.

Freezing: Best to freeze chicken after the first fry. Sauce freezes well separately. Thaw overnight and reheat gently.

Nutrition

Serving: 1 | Calories: 393cal | Carbohydrates: 41g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 677mg | Sugar: 20g | Fiber: 1g | Calcium: 27mg | Iron: 2mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Simple Orange Chicken Recipe appeared first on The Slow Roasted Italian.

These easy teriyaki meatballs make a great appetizer or a simple dinner. You can even use them as a main dish and pair them with cauliflower rice! 

This delicious dinner is one of those new recipes that the whole family will love.  

I make this as one of my favorite appetizer recipes, but it’s also super simple to whip up as a family favorite dinner, too.  (and yes – you can totally make this for game day!) 

I love the flavor of the delicious homemade teriyaki sauce paired with the juicy, warm meatballs. 

Use this recipe as a quick meal or make a double batch so that you can enjoy the tender meatballs for leftover throughout the week. 

Are you ready for the full recipe? Let’s dive in – great flavor awaits! 

Saucy Teriyaki Meatballs

The real key to simple cooking these flavorful teriyaki meatballs is using the right ingredients. 

Measuring and making the meat mixture doesn’t take much time at all, so be sure that you measure and pay attention! 

When you are only using a handful of ingredients, getting the most bang for your buck is really important. 

I have been craving Asian flavors so much lately. You know the ones I mean: soy sauce, garlic, ginger, sesame, and scallions.

The homemade teriyaki meatballs sauce is incredible and only takes a few minutes.

Pretty much anything you add them becomes an amazing Asian inspired dish. My family is really crazy about meatballs! 

It even pairs deliciously with our Teriyaki Salmon in the Air Fryer! This sauce is just that versatile!

So I figured if I whipped up some delicious Teriyaki Meatballs, it would be a win for everyone. And was I ever right.

If you’ve been in the mood for more Asian inspired flavors, check out my Panda Express Broccoli Beef, it’s insanely good. 

Oh, and you aren’t going to want to forget my pork fried rice!

And don’t miss more 30-minute dinners like hamburger potato casserole or even 20 minute dinners like Tuscan chicken pasta!

Pineapple Teriyaki Meatballs Tips & Tricks

• Wet your hands to prevent sticking! Wet hands help the meatballs form better and crack less, and the meatball mixture won’t stick to your hands when rolling. 
  
• Don’t skip the breadcrumbs: Breadcrumbs help to bind the meat together and keep the meatballs from falling apart. 
  
  You can use fresh breadcrumbs made from toasted bread or dried panko breadcrumbs.
  
• Don’t overwork the meat: Overworking the meat can make the saucy meatballs tough. Mix the meat and other ingredients just until everything is evenly distributed.
  
• Let them rest: Let them rest in the teriyaki meatballs sauce for a few minutes before serving, so they can absorb some of the flavor.

Be sure to watch the video for our best tips on making Asian saucy meatballs! Look for it in the recipe card, at the bottom of this post.

Teriyaki Meatball Recipe Serving Suggestions

These pineapple teriyaki meatballs are great to eat alone, but they also go well in a wrap or sandwich.

You can serve them as an appetizer. Just insert a toothpick into each one and place them onto a serving platter.  

If you want to serve them for a main course, they’re fabulous over white or brown rice. To cut down on time, try my Instant Pot brown rice recipe.

Saucy Meatballs FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Other Favorite Meatball Recipes

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Best Ever Teriyaki Meatballs (30 Minute Meal) + Video

Saucy Teriyaki Meatballs are bursting with flavor! This easy Asian meatball recipe comes together with just a few simple ingredients.

Course Appetizer, Main

Cuisine Asian

Method Oven, Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 323cal

Author Donna Elick

Equipment

• large skillet
• rimmed baking sheet
• skillet
• mason jars
• whisk

Ingredients

Meatball Ingredients

• 1 pound lean ground beef I used 88%
• 1 pound ground pork
• 1 cup Panko breadcrumbs
• 1/2 cup teriyaki sauce I used Soy Vay® Veri Veri
• 3 scallions thinly sliced (about 1/4 cup)
• 2 large eggs lightly beaten

Sauce Ingredients

• 1/2 cup teriyaki sauce
• 6 ounces pineapple juice
• 1 tablespoon cornstarch
• Optional: sesame seeds and additional scallions for garnish

Instructions

• Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.
• In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.
• Using a 1 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
• Bake for 10-12 minutes, until light golden brown and cooked through.
• Meanwhile in a 10" skillet, warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container.

  Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken.
• Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.

Video

Notes

If you lightly wet your hands the meatballs will form better and crack less.
These meatballs are amazingly flavorful without the sauce. If you are cutting back feel free to serve without the sauce. I have really enjoyed the meatballs without the sauce in veggie wraps.

Can be served as an appetizer or over rice or veggies for dinner.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 15g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 122mg | Sodium: 1522mg | Sugar: 8g | Fiber: 1g | Calcium: 49mg | Iron: 3mg

Originally published May 2016. Last updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Teriyaki Meatballs (30 Minute Meal) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE PANDA EXPRESS CHICKEN AND MUSHROOMS

• Ready in 1 hour (with marinating time).
  
• Crispy-tender veggies, never soggy.
  
• That signature saucy, glossy Panda flavor.
  
• Perfect for meal prep or freezing.

Mushroom Chicken Panda Express

You know those times when you’re craving takeout but don’t want to change out of your comfy pants? This Panda Express Mushroom Chicken Copycat is the answer!

It’s saucy, savory, and lick-the-plate good… everything you love about the restaurant version, but homemade and even better.

Each piece of chicken is tender and juicy, the sauce is silky and full of flavor, and it all comes together faster than you can drive to Panda Express.

Trust me, once you try it, this mushroom chicken Panda Express recipe is going straight into your weeknight dinner rotation. Clean plate club, here we come!

While we’re on the topic of skipping takeout, my new Simple Orange Chicken Recipe comes together in just 40 minutes & feels just like it came right from your favorite Chinese restaurant!

INGREDIENT NOTES

• Chicken: Boneless, skinless chicken breasts work perfectly here, but boneless thighs will give you juicier, more tender bites.
  
• Shaoxing wine: A staple in Chinese cooking that adds depth. If you can’t find it (check the international aisle or Asian market), use dry sherry or even apple juice in a pinch.
  
• Mushrooms: White mushrooms are classic in the mushroom chicken at Panda Express, baby bellas or shiitakes add richer flavor.
  
• Zucchini: Slice into half moons so they cook quickly but still hold texture.
  
• Soy Sauce: Use light soy sauce (not dark) for a balanced saltiness without overpowering.
  
• Oyster Sauce: Adds umami depth you can’t skip. If needed, hoisin sauce is a decent substitute but sweeter.
  
• Cornstarch: Helps to tenderize the meat (along with baking soda), plus it thickens both the marinade and sauce. Don’t skip or you’ll lose that glossy Panda finish.

VARIATIONS

Spicy Mushroom Chicken: Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce.

Low Carb: Swap zucchini with broccoli florets or green beans and serve over cauliflower rice.

Meat Lovers Twist: Replace zucchini with extra chicken and mushrooms for a protein-heavy version.

Extra Veggie: Add bell peppers, snap peas, or bok choy to Panda Express chicken and mushrooms for more crunch and color.

Meal Prep Friendly: Double the recipe and portion into containers with rice for grab-and-go lunches.

SERVING SUGGESTIONS

• Steamed White Rice: The classic base to soak up all that glossy sauce.
  
• Panda Fried Rice: Even more flavor and an extra dose of veggies!
  
• Stir Fry Noodles: Serve this mushroom chicken Panda copycat over garlic noodles or chow mein for a slurpable sidekick.
  
• Asian Cucumber Salad: Light, refreshing, and balances the richness.
  
• Egg Rolls: Pair with veggie egg rolls or chicken spring rolls for a takeout-at-home vibe.
  
• Beverage Pairing: A crisp, cold lager or sparkling water with lime cuts through the richness.

PANDA EXPRESS MUSHROOM CHICKEN FAQ

I’ve been recreating takeout favorites in my kitchen for over a decade, and this Panda Express Mushroom Chicken is one of those recipes that proves homemade is always better.

The secret is in the marinade: a touch of baking soda keeps the chicken tender, just like the restaurant does, while the cornstarch creates a silky coating for the sauce to cling to.

Cooking at high heat locks in flavor and keeps the veggies crisp, not soggy.

Over the years, I’ve tested this mushroom chicken Panda recipe enough times to know… once you try it, Panda Express won’t see you nearly as often.

TOOLS NEEDED

• Large Nonstick Skillet or Wok: Essential for high-heat stir-frying.
  
• Mixing Bowls: For marinating the chicken and whisking the sauce.
  
• Sharp Knife & Cutting Board: To prep chicken and vegetables evenly.
  
• Whisk: Helps blend the sauce and prevent lumps.
  
• Tongs or Spatula: For tossing chicken and veggies without breaking them.

Enjoy!

With love, from our simple kitchen to yours.

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Mushroom Chicken Panda Express (Copycat Recipe)

The Mushroom Chicken at Panda Express is saucy, savory, and perfectly tender… but my easy copycat version is even tastier than takeout!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

chill time 15 minutes minutes

Total Time 1 hour hour

Servings 5

Calories 256cal

Author Donna Elick

Ingredients

Stir-Fry Ingredients

• 1 pound boneless skinless chicken breasts cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine or cooking sherry
• 1 tablespoon packed light brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 2 tablespoons canola oil or vegetable oil
• 2 cups sliced white mushrooms
• 1 medium zucchini cut into half circles
• Sesame seeds for garnish

Sauce Ingredients

• 1 tablespoon sesame oil
• 2 teaspoons packed light brown sugar
• 1 tablespoon mirin or rice vinegar
• 1 tablespoon finely minced fresh ginger
• 1 tablespoon finely minced garlic about 3 cloves
• 1/4 cup light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch

Instructions

• Marinate the Chicken: Pat 1 pound boneless skinless chicken breasts dry with paper towels and place in a medium mixing bowl. In a small bowl, whisk 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon packed light brown sugar, 1 tablespoon cornstarch, and 1 teaspoon baking soda until smooth. Pour marinade over chicken, toss to coat, cover with plastic wrap, and refrigerate for 15–30 minutes.
• Make the Sauce: In a medium bowl, whisk together 1 tablespoon sesame oil, 2 teaspoons packed light brown sugar, 1 tablespoon mirin, 1 tablespoon finely minced fresh ginger, 1 tablespoon finely minced garlic, 1/4 cup light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Set aside.
• Prepare the Vegetables: Slice mushrooms and zucchini so they’re ready before cooking.
• Cook the Chicken: Heat 2 tablespoons canola oil in a large nonstick skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if needed). Sauté for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and keep warm.
• Sauté Aromatics and Veggies: Add sesame oil to the same skillet. Stir in garlic and ginger, cooking for 1 minute until fragrant. Increase heat to medium-high, add 2 cups sliced white mushrooms and 1 medium zucchini, and sauté for 2–3 minutes until lightly browned but still crisp-tender.
• Add the Sauce and Combine: Stir the sauce mixture, then pour it into the skillet. Cook for 2–3 minutes, stirring constantly, until the sauce thickens. Return chicken to the skillet and toss everything together until coated.
• Serve: Garnish with Sesame seeds and serve hot with steamed rice or noodles.

Notes

Make-Ahead Tips: Chicken can be marinated up to 24 hours in advance. Keep covered in the refrigerator until ready to cook. Sauce can also be whisked together and stored in a sealed jar in the fridge for up to 2 days.

Storage: Store cooled chicken and vegetables in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze fully cooked chicken and sauce (without zucchini) for up to 3 months in a freezer-safe container. Add freshly sautéed zucchini when reheating for best texture.

Reheating: Reheat gently in a skillet over medium heat with a splash of water or chicken stock until warmed through. Avoid microwaving too long, as it can make the chicken rubbery and veggies soggy.

Nutrition

Serving: 1 | Calories: 256cal | Carbohydrates: 11g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 1218mg | Sugar: 6g | Fiber: 1g | Calcium: 23mg | Iron: 1mg

Originally published December 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mushroom Chicken Panda Express (Copycat Recipe) appeared first on The Slow Roasted Italian.

In my opinion, this is the best way to make what tastes like Chinese takeout right at home. I was hooked after the first batch.

The combination of the sauce ingredients creates a yummy flavor, and I love pairing the cooked pieces of chicken with the texture and taste of the fluffy jasmine rice. 

If you’re a fan of sweet and spicy sauce, the recipe card below has all the delicious details. 

Firecracker Chicken

Spicy, sweet, tangy, and oh-so delish — firecracker chicken will light up your taste buds and have you going back for seconds!

Much like orange chicken or sweet and sour pork, the meat is coated in a thick and sticky sauce with the most intense flavor. 

But instead of standing over a hot stove, you can toss everything in the slow cooker and walk away… well, mostly!

You’ll still need to pan-fry the chicken for just a few minutes, and it’s best if you stir the sauce every so often to get the right consistency.

That said, this easy firecracker chicken recipe comes together with stuff you likely already have in your pantry, and it will have your mouth watering by dinner time!

Ingredient Notes and Substitutions

• Chicken – You can make this dish with either breast or thigh meat, though boneless and skinless chicken will be much easier to prepare.
  
  The sauce is also delicious with pork or beef, so feel free to experiment!
  
• Vegetable Oil – My favorite for Asian recipes, though any neutral-flavored oil will work. Canola or avocado oil are my top substitutes.
  
• Cornstarch – This ingredient pulls double duty! Use a good amount to coat the chicken pieces before frying, helping them get nice and crispy. 
  
  Then, add a little more to the sauce to help it thicken as it cooks. As a bonus, using cornstarch keeps this firecracker chicken recipe gluten-free!
  
• Buffalo Sauce – Use your favorite here — I always have a bottle of Frank’s Red Hot Buffalo Style Sauce in my cupboard!
  
  Sriracha is a good substitute, though you may need to adjust the amounts depending on how spicy you want this dish.
  
• Soy Sauce – Opt for a low-sodium version so the dish isn’t too salty. To guarantee a gluten-free dish, swap in tamari, coconut aminos, or liquid aminos.
  
• Brown Sugar – Balances the spicy heat of the buffalo sauce and adds a deep caramel-like flavor.
  
• Rice Vinegar – Brings a slight tang and some much-needed acid to balance the flavors. Apple cider vinegar is the next best option, or distilled white vinegar with a pinch of sugar.
  
• Spices – Add salt and pepper to the cornstarch when coating the chicken, then whisk garlic powder and some red pepper flakes into the sauce.
  
• Green Onions – For a pop of color and fresh taste!

Tips and Tricks to Make Perfect Fire Cracker Chicken

• Cut the chicken into pieces that are uniform in size.

This ensures that everything cooks evenly, and it makes the dish a lot easier to eat too.

Want to add vegetables? Chop bell peppers, carrots, or broccoli to match the size of the chicken pieces and toss them right into the slow cooker.

• Adjust the amount of heat until it’s just right.

Simply add more buffalo sauce for a spicier dish or swap it for something spicier. If you prefer a milder dish, increase the amount of brown sugar to tone things down.

Just be sure not to play too much with the buffalo sauce or the sauce won’t come out quite right.

• Stir occasionally to help the sauce thicken properly.

It also prevents the firecracker chicken from browning too much along the edges of the crock.

Once every hour or so should do the trick!

• Keep the slow cooker on warm until you’re ready to serve.

The sauce tends to thicken into a jelly-like consistency as it cools, so you want to keep it nice and warm so it stays liquid.

You’ll still need to stir the dish occasionally or the sauce will start to brown along the sides. 

Prep Ahead

• Cut chicken into bite-sized pieces

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• Large Skillet and Tongs to pan-fry the chicken.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Heat-Resistant Spoon – Perfect for stirring and serving.

Serving Suggestions 

Dish up your fire cracker chicken right away — it’s best while it’s still hot!

I like to serve this over steamed rice or Asian noodles to soak up all that yummy sauce, and I’ll usually add a side of broccoli or crispy cauliflower too.

You could also cool things down with a carrot and cucumber salad, or make a big batch of fried rice to get your grains and vegetables in one side!

Storing and Reheating Leftovers

Allow the dish to cool, then transfer to an airtight container. Store in the refrigerator for 3 days or in the freezer for up to 3 months. Thaw frozen firecracker chicken in the fridge before reheating.

I usually warm leftovers in the microwave on medium power, but you can also toss the chicken and sauce in a skillet on the stovetop. Heat over medium-low, stirring frequently until warmed through.

Firecracker Chicken Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Asian Recipes

Easy Asian Noodle Salad Recipe (20 Minutes!)

Asian Sesame Scallion Rice Recipe in 20 Minutes

Asian Inspired Carrot and Cucumber Salad Recipe

Beef & Vegetables Chop Suey (Stir Fry Recipe)

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Slow Cooker Firecracker Chicken Recipe

Firecracker Chicken is a sweet and spicy dish that’s simple enough for weeknight meals. Pan-fry the chicken, then slow cook in the sauce!

Course Main

Cuisine Asian

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 3 hours hours 4 minutes minutes

Total Time 3 hours hours 14 minutes minutes

Servings 4 -6

Calories 628cal

Author Donna Elick

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons vegetable oil
• 2/3 cup buffalo sauce
• 1 cup brown sugar packed
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 1/4 cup green onions chopped

Instructions

• Grease a 5 or 6-quart slow cooker.
• Place chicken pieces in a large storage bag. Add the 1/3 cup cornstarch, salt and pepper on top. Seal bag and shake to fully cover chicken pieces.
• Heat a large skillet over medium high heat. Once hot, add vegetable oil and stir to coat. Using tongs, add chicken pieces in an even layer to the bottom. You may have to work in batches to avoid overcrowding and may need to add another tablespoon of oil if the pan becomes dry. Cook for 2 minutes on one side, flip and cook for another 2 minutes. Chicken will not be fully cooked. Add chicken to the slow cooker.
• In a medium bowl, whisk together the buffalo sauce, brown sugar, soy sauce, rice vinegar, garlic powder, pepper flakes and 1 tablespoon cornstarch until combined. Pour over chicken and gently stir to coat.
• Cover and cook on low for 3-4 hours, stirring occasionally if possible.
• Once cooked, let rest for 10 minutes to allow sauce to thicken. Garnish with green onions and serve over steamed rice.
• Serve and enjoy!

Notes

The Firecracker sauce will thicken and become slightly Jello-like when cooled or cold. It is best to serve this dish very warm.

It’s best to stir the chicken and sauce a few times during the cooking process to prevent the meat from browning along the edges of the crockpot, and to allow the sauce to be stirred and thickened properly. Note: I stirred it 4 times in the 3 hours it took to cook.

The slow cooker can stay on the warm setting until ready to serve. It may get a little browned along the sides of the slow cooker if it’s not stirred occasionally.

Cutting the chicken into uniform sizes will help the chicken to cook equally.

Storage:

Once cooled to room temperature, store in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave safe container and reheat on medium power until warmed through.

To freeze: store in an airtight container and place in the freezer for up to 3 months. Thaw overnight in the refrigerator and microwave to reheat. This can also be reheated on the stove top over medium-low heat until heated through.

Nutrition

Serving: 1 | Calories: 628cal | Carbohydrates: 67g | Protein: 52g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 1936mg | Sugar: 54g | Fiber: 0.5g | Calcium: 66mg | Iron: 2mg

Originally published February 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Slow Cooker Firecracker Chicken Recipe appeared first on The Slow Roasted Italian.

This is one of the best Chinese recipes, and I love all the flavors of this easy beef chop suey recipe.

All you need are a few simple ingredients to get started, and this easy recipe will be on your table in no time at all. 

It’s a great way to also add some of your favorite vegetables to up the veggie intake for your family!

Think sliced bell peppers, bok choy, baby corn, celery stalks, shiitake mushrooms, snow peas, and any other crisp veggies that you want. 

Skip paying high prices at Chinese restaurants and make your own right at home. The printable recipe card has all the details on how to make this yummy dish. 

Beef Chop Suey

This Chinese-American dish is a favorite for takeout, but it’s so easy to make it yourself! Especially when it’s ready in about 20 minutes, including prep time.

Since it’s a type of stir fry, you’ll cook chop suey beef with plenty of veggies over high heat to get the perfect tender-crisp texture.

But what ties it all together is that thick, luscious sauce! It’s got all five tastes — salty, sweet, sour, bitter, and umami— in one delicious mix, which is a trademark of Asian cuisine.

Speaking of takeout, I have plenty of dishes you can make at home to save some money. 

Whether it’s orange chicken or broccoli beef from Panda, or chicken lettuce wraps from PF Chang’s, you can enjoy your favorites while staying in your pajamas. Score!

Ingredient Notes and Substitutions

• Steak – There are several different cuts you can use, depending on your budget and what’s available. Top sirloin steak or ribeye are my top picks, but rump or chuck steak are good too.
  
  Make sure you grab steak and not roast, as they are prepared differently. (If you wanted, you could also turn this into chicken chop suey or pork chop suey instead of using beef)
  
• Cornstarch – Coating meat, especially beef, in cornstarch is an Asian cooking technique called velveting. It makes the meat super tender and helps lock in all those yummy juices!
  
• Avocado Oil – We’re using high heat for this beef chop suey recipe, so we need a high smoke point oil that won’t burn or turn bitter.
  
  Canola or vegetable oil are good alternatives, but I like the flavor of avocado better.
  
• Cooked Veggies – Grab bags of broccoli florets and matchstick carrots from the salad section to save some prep time, but you’ll need to slice the onion, red bell pepper, and baby bella mushrooms yourself.
  
  You’ll also need snow peas, not be confused with snap peas, which are thin and flat. They’re usually found near the herbs or specialty veggies in the produce sections.
  
• Water Chestnuts & Bean Sprouts – Both of these are canned and should be drained well. They add a nice crunch to chop suey beef!
  
• Beef Chop Suey Sauce – Mix together beef stock (beef broth), soy sauce, rice vinegar, honey, and sesame oil for a quick, homemade flavorful sauce.
  
  I like to add cornstarch to this too so it thickens as soon as it hits the pan. If you want a little bit of heat, add some red pepper flakes to the mixture. Brown sugar stirred in is also great for sweetness. 

Tips and Tricks to Make Perfect Chop Suey with Beef

• Use the right pan.

This is not the dish for coated nonstick skillets — you need something that can get nice and hot for a great sear on the beef.

Cast iron is my top pick because you get the best of both worlds, with a wok being a close second. 

Stainless steel is great for searing, but you might end up with more food stuck to the pan than you’d like.

• Add ingredients in a specific order.

Start by cooking the steak first. If there are other ingredients, or if the pan is too crowded, it will steam instead of sear.

Most of the veggies can go in next, but you’ll want to add the snow peas at the very end so they stay crisp. 

Add the garlic, bean sprouts, and water chestnuts just a minute before stirring in the sauce so they don’t burn or get mushy.

Because this dish moves fast, I highly recommend having all your ingredients prepped and ready to go so you can grab what you need when you need it!

• Get creative with ingredients and flavors.

You can easily add other vegetables to this beef chop suey recipe! The meat and the sauce are the stars, so it’s a great opportunity to swap in your favorites or clean out your fridge.

Zucchini, asparagus, celery, savoy cabbage, or different types of mushrooms would all be tasty. Heck, you could even load up the veggies and leave out the beef for a vegetarian version!

As far as the sauce goes, feel free to adjust the amounts — add a little more soy sauce for more bite, or include an extra tablespoon of honey to make it sweeter. 

Prep Ahead

• Make the sauce
• Slice and chop veggies
• Coat steak in cornstarch
• Drain canned ingredients

Kitchen Tools You Will Need

• Large Skillet (cast iron) or a Wok for the best sear on your beef chopped suey.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• A Mandolin Slicer can make it easier to cut julienne carrots!
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat. 

Serving Suggestions 

Enjoy this dish as is, or spoon it over freshly cooked white rice for a hearty meal! 

Sometimes I’ll even make fried rice or sesame scallion rice to really amp up the Asian flavors.

While not traditional, this stir fry is tasty with lo mein noodles or zoodles too. You may want to increase the sauce amounts in that case.

For the full takeout experience, you can’t go wrong with potstickers, spring rolls, or crab rangoon!

Storing and Reheating Beef Chopped Suey

Allow leftovers to cool, then transfer them to an airtight container and refrigerate for up to 5 days. 

The veggies will start to lose their crispiness over time, but the dish will still be delicious! Reheat beef chopped suey in a hot skillet on the stove for the best texture. 

You can also warm individual portions in the microwave, but be sure to spread the food out on the plate so it heats evenly.

Beef Chop Suey Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Asian Recipes

Slow Cooker Beef and Broccoli Recipe

Ginger Beef Stir Fry (One-Pan 30 Minute Recipe)

Delicious Low Carb Keto Egg Roll in a Bowl Recipe

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Print

Beef & Vegetables Chop Suey (Stir Fry Recipe)

Beef Chop Suey is hearty, delicious, and easy to make from scratch — even the sauce! You’ll have dinner on the table in under 30 minutes.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Calories 269cal

Author Donna Elick

Equipment

• cutting board
• knife
• peeler
• grater
• small bowl
• large bowl
• large skillet

Ingredients

Sauce Ingredients

• 1 1/2 cups low-sodium beef stock I use Kitchen Basics
• 1/3 cup low-sodium soy sauce
• 1/8 cup rice vinegar
• 2 tablespoons cornstarch
• 3 tablespoons honey
• 1 teaspoon sesame oil

Beef Chop Suey Ingredients

• 1 pound beef steak cubed (rump, chuck, sirloin, or ribeye)
• 2 tablespoons cornstarch
• 5 tablespoons avocado oil divided
• 1 cup matchstick carrots
• 1 cup broccoli florets
• 1/2 cup yellow onion sliced
• 1 cup red bell pepper sliced
• 8 ounces baby bella mushrooms sliced
• 3 garlic cloves minced
• 8 ounce can chestnuts drained
• 1 cup bean sprouts drained
• 1 cup snow peas

Instructions

• In a small bowl add the sauce ingredients. Mix until combined. Set aside.
• In a large bowl add the steak and cornstarch. Toss until the steak is coated. Set aside.
• In a large skillet over medium-high heat add 2 tablespoons of avocado oil. In 2-3 minutes the oil will be hot and you can add the steak.
• Cook the steak for 3 to 5 minutes. Add an additional tablespoon of oil throughout cooking. Once cooked transfer the steak to a bowl.
• Turn the heat down to medium.
• To the skillet add 2 tablespoons of oil, carrots, broccoli, yellow onion, red bell pepper, and baby bella mushrooms. Cook for 4 to 6 minutes or until the vegetables are a little softer. You still want to have some crunch.
• To the skillet add the garlic, chestnuts, and bean sprouts. Stir for 1 minute.
• To the skillet add the sauce. Stir for 2 to 3 minutes or until the sauce is thicker. Scrape the bottom of the skillet to get all the little bits off the pan. Taste to see if salt or / and more honey are needed.
• Transfer the steak to the skillet. Toss until the steak is fully coated.
• Add the snow peas. Toss until everything is coated in the sauce.

Nutrition

Serving: 1 | Calories: 269cal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 664mg | Sugar: 17g | Fiber: 5g | Calcium: 58mg | Iron: 2mg

Originally published December 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Beef & Vegetables Chop Suey (Stir Fry Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS KOREAN BBQ BEEF RECIPE

• Just 5 minutes of prep
• Super tender and flavorful
• Meal prep perfection
• As spicy as you like

Korean BBQ Beef

You know that feeling when you walk into a restaurant and the scent of sizzling garlic and soy sauce hits you like a warm hug? That’s what this Slow Cooker Korean BBQ Beef does to your whole house. 

It’s sweet, spicy, and sticky in all the right ways…and the best part? No babysitting. Just toss it in the slow cooker and go live your life. 

When you come back, dinner’s ready, and your house smells like you hired a personal chef with a Korean BBQ obsession. Spoiler: You didn’t. You’re just that good.

I’m all about making mealtime as easy as possible, especially when we’re juggling school, sports, work, and more.

Being able to toss some chicken or beef in the crockpot or whip up a one pan stir fry means one less decision to make when my brain is already on overload. I’ll take my wins where I can get them!!

INGREDIENT NOTES 

• Chuck Roast: This cut is perfect for slow cooking because it becomes fall-apart tender and soaks up all that flavorful sauce.
  
• Soy Sauce: Stick with low-sodium so your Korean BBQ beef doesn’t end up too salty. If all you have is regular soy sauce, dilute it with a tablespoon of water and balance it with a pinch of extra sugar.
  
• Brown Sugar: Adds a deep, caramel flavor. Be sure to pack it into the measuring cup!
  
• Garlic & Ginger: Fresh is best for that authentic punch. If needed, substitute 1 teaspoon garlic powder and 1 teaspoon ground ginger.
  
• Sesame Oil: Adds a toasty, nutty depth. Peanut oil can add a similar richness.
  
• Cornstarch Slurry: Thickens the sauce so it clings to every bite of beef. Don’t skip it!

VARIATIONS

Spice It Up: Add more Sriracha or a dash of Gochujang for extra kick.

Veggie Boost: Toss in sliced bell peppers, onions, or carrots during the last 30 minutes of cook time.

Swap the Meat: Try boneless, skinless chicken thighs or pork shoulder if you’re out of chuck roast.

SERVING SUGGESTIONS

• Simple Sides: I love any excuse to make my Asian sesame rice, and I’ll usually steam some broccoli or grab a jar of kimchi.
  
• Cool It Down: Crunchy carrot and cucumber salad helps balance the spicy flavors.
  
• Easy Appetizers: Make potstickers or spring rolls for a true takeout feel.
  
• Make It a Bowl: Serve Korean BBQ beef over steamed rice with shredded cabbage, julienned carrots, cucumbers, and a drizzle of spicy mayo.
  
• Light Dessert: A scoop of ice cream or some fresh fruit (or both!) won’t be too heavy.

KOREAN BBQ BEEF SLOW COOKER FAQ

When I was developing this recipe, I wanted something that gave me all the bold Korean BBQ flavor without the fuss. 

I tested multiple sauce ratios to balance that perfect sweet-savory-spicy combo and kept it beginner-friendly. No marinating, no searing, no stress… just real flavor that builds slowly in the crockpot. 

This is a recipe I’ve made on busy weeknights, potluck Saturdays, and even for my freezer meal prep. 

The Maillard reaction? The slow simmer handles that for you. The texture? Absolutely tender. The flavor? Restaurant-worthy. The effort? Practically zero.

TOOLS NEEDED 

• 5-quart Slow Cooker: You never want to completely fill the liner. More room means even cooking.
  
• Medium Mixing Bowl: For mixing the sauce ingredients.
  
• Whisk: To get a smooth consistency.
  
• Measuring Spoons & Cups: Precise measurements = saucy success.
  
• Sharp Knife & Cutting Board: Essential for cubing the beef with ease.
  
• Small Bowl: To make the slurry.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Asian Inspired Recipes

Easy Asian Noodle Salad Recipe (20 Minutes!)

Asian Sesame Scallion Rice Recipe in 20 Minutes

Easy Homemade Teriyaki Steak Recipe

Perfect Easy Pork Fried Rice (30 Minute Recipe)

Print

Korean BBQ Beef (Crockpot)

Make Korean BBQ Beef in the slow cooker for the easiest takeout swap, packed with sweet heat, comforting flavors, and a bold, sticky sauce.

Course Main

Cuisine Asian

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 4 -6

Calories 1249cal

Author Donna Elick

Ingredients

• 2 1/2 to 3 pounds chuck roast cut into 1-inch cubes
• 1/2 cup beef stock
• 1/2 cup low sodium soy sauce
• 3/4 cup packed light brown sugar
• 1 tablespoon Sriracha or chili paste
• 1 tablespoon rice wine vinegar
• 5 cloves garlic minced (about 1 tablespoon)
• 2 teaspoons minced fresh ginger
• 1 tablespoon sesame oil
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons cornstarch
• 3 tablespoons water
• Chopped green onions for garnish
• Sesame seeds for garnish

Instructions

• Prepare the Slow Cooker: Add the cubed 2 1/2 to 3 pounds chuck roast to a 5-quart slow cooker.
• Make the Sauce: In a medium mixing bowl, whisk together the 1/2 cup beef stock, 1/2 cup low sodium soy sauce, 3/4 cup packed light brown sugar, 1 tablespoon Sriracha or chili paste, 1 tablespoon rice wine vinegar, 5 cloves garlic, 2 teaspoons minced fresh ginger, 1 tablespoon sesame oil, and 1/4 teaspoon red pepper flakes (if using). Pour the sauce over the beef.
• Slow Cook: Cover the slow cooker with the lid and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender.
• Thicken the Sauce: During the last 30 minutes of cook time, whisk together the 2 tablespoons cornstarch and 3 tablespoons water in a small bowl to form a slurry. Pour the slurry into the slow cooker and stir gently to combine. Cover and continue cooking on high for 30 minutes or until the sauce is thickened.
• Serve and Garnish: Stir the beef gently in the thickened sauce, then serve hot over steamed rice or noodles. Garnish with chopped green onions and a sprinkle of sesame seeds.

Notes

Make-Ahead Tips: You can prep all the ingredients ahead of time and store the beef and sauce separately in the refrigerator for up to 24 hours. When ready to cook, pour everything into the slow cooker and follow the instructions.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips: Reheat individual portions in the microwave in 30-second intervals, stirring in between, until heated through. For stovetop reheating, warm gently in a saucepan over medium-low heat.

Freezing Tips: Freeze fully cooked and cooled Korean BBQ beef in airtight containers or resealable freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.

Nutrition

Serving: 1 | Calories: 1249cal | Carbohydrates: 49g | Protein: 112g | Fat: 68g | Saturated Fat: 29g | Cholesterol: 388mg | Sodium: 1679mg | Sugar: 41g | Fiber: 0.4g | Calcium: 151mg | Iron: 13mg

Originally published October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Korean BBQ Beef (Crockpot) appeared first on The Slow Roasted Italian.

A blend of honey, soy sauce, garlic, and more creates a delicious glaze to coat the tender bites of sirloin and vegetables in this broccoli beef Panda Express recipe.

Plus, you can make this takeout alternative right at home for a fraction of the cost! We also have a kung pao chicken recipe that is absolutely amazing. 

For more restaurant copycats like this Panda Express Broccoli Beef, try my Ginger Beef Stir Fry or Cheesecake Factory Bang Bang Shrimp.

The tender beef strips paired with the tender broccoli are what set the texture over the top. 

And since you really only need a few basic ingredients to make this easy weeknight dinner, you’ll be hooked and making it again in no time at all! 

It’s a simple way to get the family to eat cooked broccoli and everyone will love the combined flavors of this Chinese-American cuisine. 

Fill up a small bowl or medium bowl, top with some diced green onions, and enjoy every single bite of this broccoli beef recipe! 

This tastes just like it came from Panda Express! 

Panda Express Broccoli Beef

This Panda Express beef broccoli recipe comes together just as quickly, and you can easily adjust the level of spiciness to suit your taste buds. 

It tastes just like it came from your favorite Chinese restaurant, and is simple to make! 

Or you can try our classic Chinese ginger beef stir fry that is sure to wow your taste buds!

If you prefer chicken, this skillet meal with pineapple has a lighter flavor and is a great way to use up leftover vegetables as well.

Panda Express Broccoli Beef – Ingredient Notes

• Beef – While sirloin steak is more budget-friendly, flank or skirt steak can be used as well.
  
• Soy sauce – Replace with coconut aminos to make this recipe gluten-free.
  
• Honey – The sweetness adds balance to the heat and saltiness of the other ingredients. I recommend raw honey for a more natural flavor.
  
• Garlic paste – Find tubes of this in the produce section of the store near the herbs. Substitute with 3 minced garlic cloves if you prefer fresh garlic.
  
• Sriracha – This is completely optional and makes the dish a lot spicier than Panda Express Broccoli Beef. Feel free to leave it out entirely or use 1 teaspoon ginger paste for a more mellow heat.
  
• Extra vegetables – You can add sliced bell pepper or onions to the dish as well during the same step as the broccoli. 

Broccoli Beef Panda Express Recipe Tips and Tricks

• Get a good sear. Your large skillet should be nice and hot before adding the steak. Be sure not to overcrowd the pan, or the meat will steam instead of brown. 
  
• Season to taste. To control the amount of salt in the broccoli beef Panda Express dish, use reduced sodium broth and soy sauce and add salt and pepper as needed towards the end of cooking this delicious dish, sure to be a family favorite!
  
• Not enough sauce? Feel free to double the ingredient amounts if you like extra, and increase the cornstarch if you want the consistency to be thicker.

Panda Express Beef Broccoli Recipe FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Print

Panda Express Broccoli Beef Copycat Recipe + Video

Panda Express broccoli beef is a salty, sweet stir fry that will get your taste buds dancing. Make this recipe for a quick and easy dinner!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 455cal

Author Donna Elick

Ingredients

• 6 tablespoons low-sodium soy sauce divided
• 1 lime juiced
• 1/4 cup honey divided
• 2 tablespoons cornstarch divided
• 1 1/2 pounds sirloin steak
• 2 tablespoons vegetable oil
• 2 tablespoons garlic paste
• 3/4 cup low sodium beef broth
• 1/4 cup Sriracha
• 1 head broccoli cut into florets
• Salt to taste
• Ground black pepper to taste
• Cooked white rice for serving

Garnish

• Everything But The Bagel Seasoning or sesame seeds
• Green onions or chives

Instructions

• In a medium bowl, whisk together ¼ cup soy sauce, lime juice, 1 tablespoon honey, and 1 tablespoon of corn starch.
• Trim any excess fat off of the sirloin and then slice it into thin strips against the grain. Add to the marinade and toss to coat. Marinate for 20 minutes.
• After marinating, add vegetable oil to a large skillet over medium-high heat and add in the strips of steak and cook until browned, about 90 seconds per side. Transfer the steak to a bowl; set aside.
• Add the garlic to the pan and cook for about 30 seconds over medium heat.
• Whisk the remaining tablespoon of cornstarch into the beef broth, then add it to the pan along with the remaining 2 tablespoons of soy sauce, remaining 3 tablespoons of honey, and the sriracha. Whisk until combined.
• Add the broccoli and cook until bright green and slightly tender, about 3 to 5 minutes.
• Add the steak back into the pan along with any drippings and heat through. Add salt and pepper to taste.
• Serve over rice and garnish with Everything But The Bagel Seasoning or sesame seeds and green onions.

Video

Notes

This recipe has a lot more kick than a traditional beef & broccoli recipe thanks to the sriracha and is fairly spicy. The sriracha can be reduced, if desired.

The honey adds a nice sweetness to balance the heat of the sriracha and the saltiness of the soy sauce.

I prefer to use reduced sodium broth and soy sauce in my asian inspired dishes, which is why salt and pepper is added to taste since the salt content can vary greatly in this recipe depending on the brand and kind used.

You can add sliced bell pepper or onions to the dish as well during the same step as the broccoli.

Coconut aminos can be substituted for soy sauce

1 teaspoon of ginger paste may be added for more flavor dimension.

3 cloves of garlic can be used in place of the garlic paste.

Garlic paste is found in the produce section near the herbs.

This recipe was adapted from Delish

Nutrition

Serving: 1 | Calories: 455cal | Carbohydrates: 37g | Protein: 45g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 1493mg | Sugar: 21g | Fiber: 5g | Calcium: 148mg | Iron: 5mg

Originally published February 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panda Express Broccoli Beef Copycat Recipe + Video appeared first on The Slow Roasted Italian.