Health(ify) The Menu: Every Panda Express Recipe
📌 Love Panda? Pin this for your next fakeout takeout night!
Hi, friends!
I was THIS close to losing it in the Panda Express parking lot. All I wanted was orange chicken, without the mystery oils and weird chemicals no one should eat. So, I threw down and made my own versions of every dish on their menu, using ingredients I trust. This isn’t your basic ‘clean’ recipe fluff, this is real food that tastes like the takeout you crave but won’t wreck your gut.
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Appetizers:
Veggie Spring Roll
Ingredients:
2 cups green cabbage, thinly shredded
1 cup carrots, julienned
1/2 cup celery, thinly sliced
1/2 tsp garlic powder
1/2 tsp white pepper
1/2 tsp salt
1 tsp sesame oil
1 tsp soy sauce (or salted beef broth)
1 tsp sugar
12 spring roll wrappers
Coconut oil (for frying)
Instructions
Heat 1 tsp sesame oil in a skillet, then add 2 cups thinly shredded green cabbage, 1 cup julienned carrots, 1/2 cup thinly sliced celery, 1 tsp soy sauce or salted beef broth, 1 tsp sugar, 1/2 tsp garlic powder, 1/2 tsp white pepper, and 1/2 tsp salt, sautéing for 3 to 4 minutes until slightly softened.
Let the filling cool completely.
Place about 2 tablespoons of filling onto each of the 12 spring roll wrappers, fold tightly, and seal the edges with a dab of water.
Heat coconut oil to 350°F and fry the spring rolls for 4 to 5 minutes until golden and crisp, then drain on paper towels and serve immediately.
Chicken Egg Roll
Ingredients:
1 cup cooked chicken breast, finely chopped
1 cup shredded green cabbage
1/2 cup carrots, shredded
2 green onions, thinly sliced
1 garlic clove, minced
1 tsp ginger, minced
1 tbsp oyster sauce
1/2 tsp white pepper
Egg roll wrappers
Coconut oil (for frying)
Instructions
In a skillet, sauté 1 cup shredded green cabbage, 1/2 cup shredded carrots, 1 minced garlic clove, and 1 tsp minced ginger for about 5 minutes until softened.
Add 1 cup finely chopped cooked chicken breast, 2 thinly sliced green onions, 1 tbsp oyster sauce, and 1/2 tsp white pepper, cooking for 2 more minutes until combined.
Let the filling cool completely.
Spoon the mixture into egg roll wrappers, roll tightly, and seal the edges with water.
Heat coconut oil to 350°F and fry the egg rolls until deep golden and crisp, then drain on paper towels and serve hot.
Cream Cheese Rangoon
Ingredients:
8 oz cream cheese, softened
1 garlic clove, grated
1 tsp Worcestershire sauce
1/2 tsp powdered sugar
Pinch of salt
16 wonton wrappers
Coconut oil (for frying)
Instructions
In a bowl, mix 8 oz softened cream cheese, 1 grated garlic clove, 1 tsp Worcestershire sauce, 1/2 tsp powdered sugar, and a pinch of salt until smooth.
Place about 1 teaspoon of filling in the center of each of the 16 wonton wrappers, wet the edges with water, and fold into a flower or triangle shape to seal.
Heat coconut oil to 350°F and fry the wontons for 2 to 3 minutes until bubbly and lightly golden, then drain on paper towels and serve immediately.
Apple Pie Roll
Ingredients:
2 medium Fuji apples, peeled & diced
1 tbsp butter
1 tbsp honey
2 tbsp cane sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
Pinch of salt
1 tsp cornstarch + 1 tsp water (slurry)
6 egg roll wrappers
Coconut oil (for frying)
Extra cane sugar + cinnamon (for dusting)
Instructions
In a skillet on medium heat, cook 2 peeled, diced Fuji apples in 1 tbsp butter for 5 minutes until softened.
Stir in 1 tbsp honey, 2 tbsp cane sugar, 1/2 tsp cinnamon, 1/8 tsp nutmeg, and a pinch of salt, until fragrant.
Mix 1 tsp cornstarch with 1 tsp water, stir into the apples, and cook until thickened, then cool completely.
Spoon the cooled filling onto 6 egg roll wrappers, fold, and roll tightly to seal.
Heat coconut oil to 350°F and fry the egg rolls until golden brown, then drain briefly.
Dust immediately with extra cane sugar and cinnamon and serve warm.
Entrees:
Honey Walnut Shrimp
Ingredients:
1 lb large shrimp (peeled, deveined, tails off) *Careful! Medium-nickel content
1/2 cup cornstarch
1 egg white
Coconut Oil for frying
Candied Walnuts:
1/2 cup water
1/2 cup cane sugar
1/2 cup walnut halves *DANGER: High-Nickel Content: Nickel-Free Crunch Hack:
Slice water chestnuts thin and pan-toast in butter until edges brown. Toss with honey glaze and let cool.
Sauce:
1/4 cup sour cream or Greek yogurt
2 tbsp sweetened condensed milk
Homemade Sweetened Condensed Milk:
2 cups whole milk,
⅔ cup cane sugar or honey
Optional: 2 tbsp butter, 1 tsp vanilla
How to: Simmer milk and sugar over low heat, stirring until sugar dissolves. Keep simmering uncovered, stirring occasionally, until thickened and reduced by half (30–45 mins). Stir in butter and vanilla, cool, and refrigerate.
1 tbsp honey
Pinch of salt
Instructions
Toss 1 lb large shrimp, peeled and deveined with 1 egg white until coated.
Dredge the shrimp in 1/2 cup cornstarch until fully coated.
Heat coconut oil to 350°F and fry the shrimp until golden and crisp, then drain on paper towels.
In a bowl, mix 1/4 cup sour cream/Greek yogurt, 2 tbsp sweetened condensed milk, 1 tbsp honey, and a pinch of salt until smooth.
Toss the fried shrimp in the sauce and top with the candied walnuts before serving.
Black Pepper Sirloin Steak
Ingredients:
1 lb sirloin or flank steak, thinly sliced
1 green bell pepper, sliced
1 onion, sliced
2 tsp fresh ground black pepper
Marinade:
1 tbsp soy sauce
1 tsp cornstarch
1 tsp rice vinegar
Sauce:
1 tbsp oyster sauce
2 tbsp soy sauce
1 tsp cane sugar
1 tsp cornstarch + 2 tbsp water
Instructions
In a bowl, toss 1 lb thinly sliced steak with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp rice vinegar, then marinate for 30 minutes.
Heat a pan over high heat and sear the marinated steak until browned, then remove it from the pan.
In the same pan, sauté 1 sliced green bell pepper and 1 sliced onion for 2 to 3 minutes until slightly tender.
In a small bowl, mix 1 tbsp oyster sauce, 2 tbsp soy sauce, 1 tsp cane sugar, and 1 tsp cornstarch mixed with 2 tbsp water.
Return the steak to the pan with the vegetables, add the sauce mixture and 2 tsp fresh ground black pepper, and stir until thickened and glossy, then serve immediately.
Mushroom Chicken
Ingredients:
1 lb chicken thigh, sliced thin
1 zucchini, halved and sliced
1 cup white button mushrooms, halved
1 tsp minced garlic
Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cane sugar
1 tsp cornstarch + 2 tbsp water
Instructions
Heat oil in a pan and sear 1 lb thinly sliced chicken thigh until cooked through, then remove from the pan.
Sauté 1 cup halved mushrooms, 1 halved and sliced zucchini, and 1 tsp minced garlic until tender.
Mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp cane sugar, and 1 tsp cornstarch mixed with 2 tbsp water.
Return the chicken to the pan, pour in the sauce mixture, and simmer until thickened and glossy, then serve.
Kung Pao Chicken
Ingredients:
1 lb chicken breast, cubed
1 zucchini, diced
1/2 red bell pepper, diced (switch to green for low-nickel)
¼ cup roasted peanuts *Careful: Medium-nickel content
5 dried red chilies *Careful: Can be Medium-nickel content
Sauce:
2 tbsp soy sauce
1 tbsp hoisin
1 tbsp rice vinegar
1 tsp cane sugar
1 tsp cornstarch + 2 tbsp water
Instructions
Heat oil and cook 1 lb cubed chicken breast until browned and cooked through, then remove from the pan.
In the same pan, toast 5 dried red chilies until dark and fragrant.
Add 1 diced zucchini and 1/2 diced red bell pepper and stir-fry until slightly tender.
Mix 2 tbsp soy sauce, 1 tbsp hoisin, 1 tbsp rice vinegar, 1 tsp cane sugar, and 1 tsp cornstarch mixed with 2 tbsp water.
Return the chicken to the pan, add 1/4 cup roasted peanuts, pour in the sauce mixture, and stir until thickened and glossy, then serve immediately.
String Bean Chicken Breast
Ingredients:
1 lb chicken breast, sliced thin
2 cups green beans, ends trimmed *Careful: Medium-nickel
1/2 onion, sliced
Sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cane sugar
1/2 tsp garlic powder
1/2 tsp ginger
1 tsp cornstarch + 2 tbsp water
Instructions
Heat oil and stir-fry 1 lb thinly sliced chicken breast until cooked through, then remove from the pan.
In the same pan, cook 2 cups trimmed green beans and 1/2 sliced onion for 3 to 4 minutes until tender.
Mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp cane sugar, 1/2 tsp garlic powder, 1/2 tsp ginger, and 1 tsp cornstarch mixed with 2 tbsp water.
Return the chicken to the pan, pour in the sauce mixture, and cook until thickened and serve immediately.
The Original Orange Chicken
Ingredients:
1 lb boneless chicken thigh, cubed
1/2 cup cornstarch
1 egg
Oil for frying
Sauce:
1/3 cup orange juice
1 tbsp soy sauce
1 tbsp white vinegar
3 tbsp cane sugar
Zest of 1 orange
1 tsp cornstarch + 1 tbsp water
Instructions
Toss 1 lb cubed boneless chicken thigh with 1 beaten egg until coated.
Dredge the chicken in 1/2 cup cornstarch until fully coated.
Heat oil to 350°F and fry the chicken until golden and crisp, then drain on paper towels.
In a saucepan, combine 1/3 cup orange juice, 1 tbsp soy sauce, 1 tbsp white vinegar, 3 tbsp cane sugar, and zest of 1 orange, and simmer until heated through.
Stir in 1 tsp cornstarch mixed with 1 tbsp water and cook until thickened.
Toss the fried chicken in the sauce just before serving and serve immediately.
Honey Sesame Chicken Breast
Ingredients:
1 lb chicken breast, cubed
1/2 cup cornstarch
1 egg
Oil for frying
1 tbsp toasted sesame seeds *DANGER: High-Nickel Content: Try replacing with crushed pretzels!
Sauce:
2 tbsp honey
1 tbsp soy sauce
1 tbsp white vinegar
1 tsp cane sugar
1 tsp cornstarch + 1 tbsp water
Instructions
Toss 1 lb cubed chicken breast with 1 beaten egg until coated.
Dredge the chicken in 1/2 cup cornstarch until fully coated.
Heat oil to 350°F and fry the chicken until golden and crisp, then drain on paper towels.
Combine 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp white vinegar, and 1 tsp cane sugar, and simmer until heated through.
Stir in 1 tsp cornstarch mixed with 1 tbsp water and cook until thickened.
Toss the chicken in the sauce and with 1 tbsp toasted sesame seeds/crushed pretzels, serve immediately.
Grilled Teriyaki Chicken
Ingredients:
2 lbs boneless skinless chicken thighs
1 tbsp oil
Sauce:
1/4 cup soy sauce
3 tbsp cane sugar
2 tbsp mirin or rice vinegar
1/2 tsp garlic powder
1/2 tsp ginger
Instructions:
Grill or pan-sear chicken thighs until cooked and charred.
Simmer sauce until thick. Brush over the chicken before serving.
Broccoli Beef
Ingredients:
1 lb flank steak, sliced thin
2 cups broccoli florets
Marinade:
1 tbsp soy sauce
1 tsp cornstarch
Sauce:
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp cane sugar
1 tsp cornstarch + 2 tbsp water
Instructions
Toss 1 lb thinly sliced flank steak with 1 tbsp soy sauce and 1 tsp cornstarch, then marinate for 20 minutes.
Stir-fry the marinated steak in a hot pan until browned, then remove from the pan.
Steam or blanch 2 cups broccoli florets for 2 minutes until bright green and slightly tender.
Mix 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp cane sugar, and 1 tsp cornstarch mixed with 2 tbsp water.
Return steak and broccoli to pan, pour in the sauce, stir until coated and thickened, then serve immediately.
Beijing Beef
Ingredients:
1 lb flank steak, sliced thin
1/2 cup cornstarch
Oil for frying
1/2 onion, chopped
1/2 red bell pepper, chopped (switch to green for low-nickel)
Sauce:
2 tbsp ketchup
1 tbsp soy sauce
2 tbsp white vinegar
3 tbsp cane sugar
1/2 tsp chili flakes
1 tsp cornstarch + 2 tbsp water
Instructions
Toss 1 lb thinly sliced flank steak in 1/2 cup cornstarch until fully coated.
Heat oil to 350°F and fry the coated beef until crispy, then remove and drain on paper towels.
In a pan, stir-fry 1/2 chopped onion and 1/2 chopped red bell pepper until slightly tender.
Combine 2 tbsp ketchup, 1 tbsp soy sauce, 2 tbsp white vinegar, 3 tbsp cane sugar, and 1/2 tsp chili flakes, and bring to a simmer.
Stir in 1 tsp cornstarch mixed with 2 tbsp water and cook until thickened.
Toss the crispy beef and vegetables in the sauce until evenly coated and serve immediately.
Sides/Bases:
1. White Steamed Rice
Ingredients:
2 cups jasmine rice (or long-grain white rice)
2 ½ cups water
Pinch of salt
Instructions:
Rinse 2 cups of rice under cold water until the water runs clear to remove excess starch.
Combine rice, 2 ½ cups water, and salt in a pot with a tight-fitting lid.
Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes.
Remove from heat and let it steam, covered, for another 10 minutes.
Fluff gently with a fork before serving.
Pro tip: Use jasmine rice for the slightly floral aroma Panda’s rice has.
Brown Steamed Rice
Ingredients:
1 cup brown long-grain rice
2 1/2 cups water
Pinch of salt
Instructions:
Same as white rice
2. Fried Rice
Ingredients:
3 cups cooked white rice (preferably day-old)
2 eggs, lightly beaten
1 cup diced onion
¼ cup frozen peas *DANGER: High-Nickel Content:
Not the same texture or taste, but try with diced zucchini instead, or just stick with carrots.
¼ cup carrots
3 tablespoons soy sauce
2 tablespoons peanut oil
2 teaspoons sesame oil
1 teaspoon minced garlic
Salt and pepper to taste
Optional: sliced green onions for garnish
Instructions:
Heat 1 tbsp peanut oil in a large skillet or wok over medium-high heat.
Add 2 lightly beaten eggs and scramble until just cooked, then remove from the pan and set aside.
Add the remaining 1 tbsp peanut oil to the pan and sauté 1 cup diced onion with 1 tsp minced garlic until fragrant and translucent.
Add 1/4 cup frozen peas or diced zucchini and 1/4 cup carrots, and cook for 2 minutes.
Add 3 cups cooked white rice, breaking apart any clumps, and stir-fry for 3 to 4 minutes until heated through.
Stir in 3 tbsp soy sauce and 2 tsp sesame oil evenly.
Return the scrambled eggs to the pan and mix thoroughly.
Season with salt and pepper, to taste, and garnish with sliced green onions (optional) before serving.
3. Chow Mein
Ingredients:
6 oz chow mein egg noodles or thin spaghetti
1 tablespoon coconut oil
1 cup shredded cabbage
½ cup sliced onions
½ cup julienned celery
½ cup bean sprouts (optional) *DANGER: Can be High-Nickel: Replace with thinly sliced water chestnuts
2 tablespoons soy sauce
1 teaspoon oyster sauce (optional)
1 teaspoon sugar
2 teaspoons minced garlic
Salt and pepper to taste
Instructions:
Cook 6 oz chow mein egg noodles or thin spaghetti according to package instructions until al dente, then drain and toss with a small amount of oil to prevent sticking.
Heat 1 tbsp coconut oil in a large skillet or wok over medium-high heat and add 2 tsp minced garlic, stirring until fragrant.
Add 1 cup shredded cabbage, 1/2 cup sliced onions, and 1/2 cup julienned celery, stir-frying for 3 to 4 minutes until tender-crisp.
Add 1/2 cup bean sprouts or thinly sliced water chestnuts (optional) and cook briefly.
In a small bowl, mix 2 tbsp soy sauce, 1 tsp oyster sauce (optional), and 1 tsp sugar.
Add the cooked noodles to the pan, pour in the sauce mixture, and stir-fry everything together for 2 to 3 minutes.
Season with salt and pepper, to taste, and serve immediately.
4. Super Greens
Ingredients:
1 cup chopped kale (ribs removed) *DANGER: Can be High-Nickel: Replace with cabbage
1 cup chopped broccoli florets
1 cup shredded Brussels sprouts *DANGER: Can be High-Nickel: Replace with shredded zucchini
1 tablespoon coconut oil
1 teaspoon minced garlic
2 tablespoons vegetable broth
Salt and pepper to taste
Instructions:
Heat 1 tbsp coconut oil in a large skillet over medium heat and add 1 tsp minced garlic, sautéing for about 30 seconds until fragrant.
Add 1 cup chopped kale or cabbage, 1 cup chopped broccoli florets, and 1 cup shredded Brussels sprouts or shredded zucchini, stirring for 2 minutes.
Add 2 tbsp vegetable broth, cover, and steam for 2 to 3 minutes until tender but still bright green.
Remove the lid, stir, season with salt and pepper, to taste, and serve immediately.
International Offerings & Former Limited Runs:
1. Canada: Black Pepper Chicken
Ingredients:
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine or dry sherry
1 tsp sugar
1 tsp cornstarch
3 tbsp coconut oil
1 large onion, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 tbsp freshly cracked black pepper (the more the better)
1/2 tsp salt
1/4 cup chicken broth
1 tsp toasted sesame oil (optional)
Instructions:
In a bowl, toss 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces, with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine or dry sherry, 1 tsp sugar, and 1 tsp cornstarch, then marinate for 15 to 20 minutes.
Heat 3 tbsp coconut oil in a wok or large skillet over medium-high heat and add 2 cloves minced garlic, stir-frying for about 30 seconds until fragrant.
Add the marinated chicken and cook for 5 to 7 minutes until browned and cooked through, then remove and set aside.
In the same pan, stir-fry 1 large sliced onion and 1 sliced green bell pepper for about 3 minutes until crisp-tender.
Return the chicken to the pan and add 1/4 cup chicken broth, 1 tbsp freshly cracked black pepper, and 1/2 tsp salt, stirring together and cooking for about 2 minutes until slightly thickened.
Drizzle with 1 tsp toasted sesame oil (optional), toss once more, and serve immediately.
2. UAE: Chicken Corn Soup
Ingredients:
4 cups chicken broth
1 cup cooked shredded chicken
1 cup cream-style corn
Homemade Cream-Style Corn (No Cans) Recipe included below.
Ingredients:
2 cups fresh corn kernels (about 2–3 ears)
½ cup whole milk or coconut milk
1 tbsp butter
½ tsp salt
½ tsp sugar (optional)
1 tsp cornstarch or gelatin (optional, for thickening)
1/2 cup whole kernel corn
1 egg, lightly beaten
2 tsp gelatin mixed with 2 tbsp cold water
1/2 tsp grated fresh ginger
1/2 tsp white pepper
1 tsp soy sauce
1 green onion, finely sliced
Salt to taste
Instructions:
Cut kernels from 2 to 3 ears of corn (about 2 cups kernels) and scrape the cobs for the milky juice.
Melt 1 tbsp butter in a saucepan, add the corn and juice, and cook for 2 minutes.
Add 1/2 cup whole milk or coconut milk, 1/2 tsp salt, and 1/2 tsp sugar (optional), then simmer for 10 minutes.
Mash about half of the corn for creaminess and cook 2 more minutes until slightly thickened to make about 1 cup cream-style corn.
In a pot, bring 4 cups chicken broth to a gentle boil and add 1 cup cooked shredded chicken, the prepared 1 cup cream-style corn, 1/2 cup whole kernel corn, 1/2 tsp grated fresh ginger, 1/2 tsp white pepper, and 1 tsp soy sauce, stirring to combine.
Stir in 2 tsp gelatin mixed with 2 tbsp cold water until slightly thickened.
Reduce heat to low and slowly drizzle in 1 lightly beaten egg in a thin stream while stirring gently to create egg ribbons.
Season with salt, to taste, garnish with 1 finely sliced green onion, and serve hot.
3. Guatemala: Cheesecake Bites
Ingredients:
8 oz cream cheese, softened
1/4 cup powdered cane sugar
1/2 tsp vanilla extract
1 sheet frozen puff pastry, thawed
1 egg (for egg wash)
Powdered sugar (for dusting)
Instructions:
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a bowl, beat 8 oz softened cream cheese, 1/4 cup powdered cane sugar, and 1/2 tsp vanilla extract until smooth and creamy.
Roll out 1 sheet of thawed frozen puff pastry on a floured surface and cut into 2x2-inch squares.
Place about 1 teaspoon of the cream cheese filling in the center of each square, fold the corners over to form a packet or mini Danish, and seal the edges gently.
Arrange on the prepared baking sheet and brush with 1 beaten egg.
Bake for 15 to 18 minutes until golden and puffed.
Cool slightly and dust with powdered sugar before serving.
4. Latvia: Ramen with Chicken
Ingredients:
4 cups chicken broth
2 packs of fresh or dried ramen noodles
1 cup cooked shredded chicken
1/2 cup sliced shiitake or cremini mushrooms
1/2 cup baby spinach *Careful: Can be medium to high nickel
2 green onions, sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tsp grated fresh ginger
1 egg (cooked to preference)
Instructions:
In a pot, bring 4 cups of chicken broth to a boil, then add 2 cloves of minced garlic, 1 tsp grated fresh ginger, and 1/2 cup sliced shiitake or cremini mushrooms, simmering for 5 minutes.
Stir in 1 tbsp soy sauce and 1 tsp toasted sesame oil.
Cook 2 packs of ramen noodles according to package instructions, then drain and divide into serving bowls.
Add 1 cup cooked, shredded chicken and 1/2 cup baby spinach to the broth and cook just until the spinach wilts.
Ladle the hot broth over the noodles and top with 2 sliced green onions and 1 egg cooked to preference, then serve immediately.
5. Philippines: Chili Garlic Chicken
Ingredients:
1 lb boneless chicken thighs, cut into bite-sized pieces
3 tbsp soy sauce
1 tbsp fish sauce *DANGER: High-Histamine:
Fish Sauce Substitute:
Simmer ½ cup homemade beef or chicken broth until reduced by half. Stir in ¼ tsp sea salt and 1 tsp raw honey
1 tbsp brown sugar
6 cloves garlic, minced
2 tbsp coconut oil
1 tsp red chili flakes (adjust to heat preference)
1/2 tsp black pepper
1/4 cup water
1 green onion, sliced (for garnish)
Instructions:
In a small saucepan, simmer 1/2 cup homemade beef or chicken broth until reduced by half, then stir in 1/4 tsp sea salt and 1 tsp raw honey to make a fish sauce substitute.
In a bowl, toss 1 lb boneless chicken thighs, cut into bite-sized pieces, with 3 tbsp soy sauce, 1 tbsp fish sauce or prepared substitute, and 1 tbsp brown sugar, then marinate for at least 30 minutes.
Heat 2 tbsp coconut oil in a pan over medium-high heat and add 6 cloves minced garlic, sautéing until golden and fragrant.
Add the marinated chicken and cook for 7 to 8 minutes until browned on all sides.
Stir in 1 tsp red chili flakes and 1/2 tsp black pepper.
Add 1/4 cup water and simmer for about 5 minutes until the sauce thickens and the chicken is cooked through.
Garnish with 1 sliced green onion and serve hot.
Firecracker Steak and Shrimp (Limited-Time)
Ingredients:
8 oz sirloin steak, thinly sliced
8 oz large shrimp, peeled and deveined
2 tbsp coconut oil
2 cloves garlic, minced
1 tsp ginger, minced
2 green onions, sliced
1 red chili, sliced (adjust for heat) *Careful: Can be medium/high histamine
Firecracker Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tbsp Sriracha (adjust to taste)
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water
Instructions:
Heat 1 tbsp coconut oil in a large skillet over medium-high heat and stir-fry 8 oz thinly sliced sirloin steak until just cooked, then remove and set aside.
Add the remaining 1 tbsp coconut oil and cook 8 oz large shrimp, peeled and deveined, for about 2 minutes per side until pink, then remove and set aside.
In the same pan, sauté 2 cloves of minced garlic, 1 tsp of minced ginger, 2 sliced green onions, and 1 sliced red chili for about 30 seconds.
In a bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp Sriracha, and 1 tsp sesame oil, then pour into the pan and bring to a simmer.
Stir in 1 tsp cornstarch mixed with 2 tbsp water and cook until thickened.
Return the steak and shrimp to the pan and toss to coat with the sauce, then serve immediately.
Hot Ones Blazing Bourbon Chicken (Limited-Time)
Ingredients:
1 lb boneless chicken breast, diced
2 tbsp coconut oil
1/2 cup bourbon whiskey
1/4 cup soy sauce
2 tbsp ketchup
1 tbsp brown sugar
2 tsp Sriracha or any fave hot sauce
1 tsp smoked paprika
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp cornstarch mixed with 2 tbsp water
Instructions:
Heat 2 tbsp coconut oil in a skillet over medium-high heat and cook 1 lb diced boneless chicken breast until browned and cooked through.
In a bowl, mix 1/2 cup bourbon whiskey, 1/4 cup soy sauce, 2 tbsp ketchup, 1 tbsp brown sugar, 2 tsp Sriracha or hot sauce, 1 tsp smoked paprika, 2 cloves minced garlic, and 1 tsp minced ginger.
Pour the sauce into the skillet and simmer for 3 to 5 minutes.
Stir in 1 tbsp cornstarch mixed with 2 tbsp water and cook until the sauce thickens.
Serve immediately with steamed rice.
Drinks
Peach Lychee Flavored Refresher
Ingredients:
1 cup peach nectar or peach juice (no added sugar)
1/2 cup lychee juice, strained if needed
1 cup sparkling water or soda water
Ice cubes
Peach slices and lychee fruits for garnish
Instructions:
In a glass, combine 1 cup peach nectar and 1/2 cup lychee juice.
Add ice cubes.
Top with 1 cup sparkling water and gently stir.
Garnish with peach slices and lychee fruits.
Watermelon Mango Flavored Refresher
Ingredients:
1/2 cup fresh watermelon juice (blended and strained)
1/2 cup mango nectar or mango juice (no added sugar)
1 cup sparkling water
Ice cubes
Watermelon and mango chunks for garnish
Instructions:
Mix 1/2 cup watermelon juice and 1/2 cup mango nectar in a glass.
Add ice cubes.
Top with 1 cup sparkling water, stir gently.
Garnish with fresh watermelon and mango chunks.
Pomegranate Pineapple Flavored Lemonade
Ingredients:
1/2 cup fresh lemon juice (about 3 lemons)
1/2 cup pomegranate juice (unsweetened)
1/2 cup pineapple juice (no added sugar)
2-3 tbsp cane sugar (adjust to taste)
3 cups cold water
Ice cubes
Lemon slices and pomegranate seeds for garnish
Instructions:
In a pitcher, combine 1/2 cup lemon juice, 1/2 cup pomegranate juice, 1/2 cup pineapple juice, and 2-3 tbsp cane sugar.
Stir until sugar dissolves.
Add 3 cups of cold water and ice cubes.
Garnish with lemon slices and pomegranate seeds.
Serve chilled.
FAQs:
🍜 What’s the healthiest thing to order at Panda Express, and how do I make it at home?
Honestly, “healthy” is a marketing term that lost all meaning once fast food chains got hold of it. But if you’re asking what won’t leave you bloated and sluggish, I’d go with Panda’s String Bean Chicken Breast, but better. My version skips the soybean oil and sketchy sauces. It’s sautéed in avocado oil with simple ingredients you can pronounce.
🤔 What’s in Panda Express Orange Chicken, and is there a cleaner version?
The real Panda Orange Chicken? It's deep-fried, full of sugar, soy, and preservatives you don’t want. My copycat recipe? Still crispy, still sweet, but made with actual chicken, organic cane sugar, and zero canola. It’s basically the main character of this whole Health(ify) moment.
❌ How can I avoid soy and seed oils at Panda Express, or anywhere?
At Panda? You probably can’t. But at home, it’s easy. I recreated every single dish using seed oil-free, low-nickel swaps, no canola, no sunflower oil, and zero processed junk. You can eat like a greasy goblin without feeling like one after.
🧾 Can I meal prep these Panda Express recipes?
Totally. I batch the sauces and store them in little jars, then do a big stir-fry night for leftovers all week. These recipes are fridge- and freezer-friendly, and honestly? Reheating them might make them better. That’s rare.
🍚 What’s the best rice to use for homemade Panda Express recipes?
White jasmine rice is my go-to. Brown rice is higher in nickel (no thanks), and cauliflower rice doesn’t even taste like rice. Jasmine is soft, aromatic, and the perfect base for everything from Orange Chicken to Mushroom Chicken.
💡 What’s one underrated Panda Express item I should try making at home?
The Honey Sesame Chicken. Sweet, tangy, a little spicy, and amazing with crisp veggies. My version uses a simple honey glaze with no MSG or thickeners.
This whole series was inspired by Keith Habersberger’s own Eat The Menu series, which is one of my comfort watches. It always makes me feel like I’m sitting at the table with a friend who just gets the magic of fast food, and that’s the energy I wanted to bring into this fifth Health(ify) The Menu.
Going through the full Panda Express menu was honestly a blast. There were some classics I’ll never quit (Orange Chicken forever) and a few surprises I didn’t see coming (Apple Pie Roll?? Hello??).
If you have a favorite order, a local item I didn’t include, or a weird Panda ritual you swear by (no judgment), tell me. I’d genuinely love to hear it. You can drop it in the comments, DM me, or even email me if you’re old-school like that.
Share this with someone who would never let a Cream Cheese Rangoon go to waste. Post it to stories if it made you smile. And if you want more fun, a little bit “extra” content like this once a month, you can sign up for my free newsletter here!
So tell me, what’s your ride-or-die Panda order? And what menu should I Health(ify) next? I’m all ears.
