Black Pepper Chicken (Panda Express Copycat) Recipe

Who says you need takeout when you can whip up the most incredible Black Pepper Chicken right at home? This copycat Panda Express classic is savory, peppery, and absolutely loaded with fresh veggies. The secret lies in its bold, glossy sauce and juicy morsels of chicken, all topped with a pleasant heat that wakes up your taste buds. The best part? The whole dish comes together in about 30 minutes, making it a real lifesaver on busy weeknights when you’re craving something extra delicious but want minimal fuss.

Why You’ll Love This Recipe

• Quick and Foolproof: You’ll have dinner on the table in just half an hour, with steps simple enough for any skill level.
• Better Than Takeout: It’s easily as good as—the dare I say, even better than?—restaurant or food court versions.
• Packed With Flavor: That black pepper sauce adds a real punch, balancing savory, sweet, and spicy in every bite.
• Customizable: Perfect for sneaking in extra veggies or adjusting the heat to fit any palate.
• Ideal for Meal Prep: Leftovers reheat beautifully, making it a weeknight hero.

this Recipe

Ingredients You’ll Need

Let’s break down what goes into your soon-to-be favorite stir fry and why each component matters:

• Chicken Thighs: Juicy, tender, and packed with flavor (skip the breasts this time—trust me, thighs are unbeatable here).
• Cornstarch: Coats the chicken for that signature, silky exterior and helps thicken the sauce later on.
• Low-Sodium Soy Sauce: Adds a deep umami background without making things too salty.
• Green Bell Pepper: Delivers crunch and a bit of sweetness (any color will work, but green matches the takeout vibe).
• White Onion: For aromatic sweetness that rounds out the dish.
• Celery: Provides snap and freshness—don’t skip it!
• Chicken Broth: The backbone of the sauce, keeping it rich and savory.
• Oyster Sauce: Delivers a deep, restaurant-style savoriness that’s so hard to replicate with substitutes.
• Rice Vinegar: Offers a bright tang to balance the richness of the sauce.
• Garlic: Minced for pungent, punchy flavor that perks up the whole dish.
• Dark Brown Sugar: Adds a subtle sweetness and helps with caramelization.
• Ground Black Pepper: The star! Go bold or keep it mild—your call, but it makes the sauce sing.
• Chili Powder: Adds another layer of gentle heat.
• Ginger Powder: For a whisper of zingy warmth in the background.
• Cooking Oil: For getting everything golden and sizzling in the pan.

Note: This recipe shines with fresh, good quality black pepper for the best aroma and kick. Adjust for your spice tolerance!

Variations

Don’t be afraid to play with this dish!

• Swap the Protein: Go for cubed tofu for a vegetarian spin, or try shrimp for a lighter take.
• Mix Up the Veggies: Toss in carrots, snap peas, or mushrooms if you want more color and crunch.
• Milder Sauce: Use less black pepper and chili powder, or even swap in a sweet chili sauce for a gentler kick.
• Extra Heat: Slice in some fresh chilies or drizzle with sriracha at the end.
• Gluten-Free: Choose a gluten-free oyster sauce and tamari instead of soy sauce.

How to Make Black Pepper Chicken

Here’s how easy it is to bring this restaurant classic home:

Step 1: Make the Signature Sauce

In a small bowl, whisk together chicken broth, oyster sauce, rice vinegar, minced garlic, dark brown sugar, cornstarch, black pepper, chili powder, and ginger powder. This will be the flavor backbone, so give it a good whisk and set aside.

Step 2: Prep the Chicken

In a medium bowl, toss the cubed chicken thighs with cornstarch and a splash of soy sauce. This step sets the stage for juicy, golden-browned chicken.

Step 3: Sear the Chicken

Heat a little oil in a skillet over medium-high. Once shimmering, add your chicken cubes. Cook until they’re browned and just cooked through on the outside—don’t overcrowd, and work in batches if you need to. Set the chicken on a plate; you’ll be bringing it back soon.

Step 4: Sauté the Veggies

In the same skillet (no need to clean it!), toss in the green bell pepper, onion, and celery. Stir-fry for about 5-7 minutes, until everything is fragrant and just softened.

Step 5: Combine and Simmer

Return the chicken to the pan with the veggies. Give everything a good toss, then pour in your sauce. Reduce the heat to medium and simmer for about 3 minutes; the sauce should thicken into a glossy coat. Toss again to make sure every piece is shiny and luscious.

Step 6: Serve It Up

Serve your black pepper chicken hot over a big scoop of fluffy white rice—or swap in brown rice or cauliflower rice if preferred.

Pro Tips for Making the Recipe

• Don’t Crowd the Pan: For the perfect sear on your chicken, fry in batches so everything browns—not steams.
• Adjust Black Pepper Carefully: Start with less if you’re spice-sensitive, and add more at the end if you crave more kick.
• Stir the Sauce Before Adding: Cornstarch settles fast—give the sauce another quick stir before pouring it into the skillet.
• Veggie Crunch: Don’t overcook the veggies; they should have a slight bite for the best texture.

How to Serve

This is the ultimate rice companion. Pair your black pepper chicken with:

• Steamed White Rice: Classic and soaks up all the wonderful sauce.
• Fried Rice or Brown Rice: If you want something a little heartier.
• Cauliflower Rice: For a lighter or grain-free option.
• Noodles: Try soba or lo mein for a fun change!
• Top with sliced green onions or a scattering of sesame seeds for crunch and color.

Pair with a quick stir-fried veggie or simple cucumber salad for a fresh, cooling side.

Make Ahead and Storage

Storing Leftovers

• Store in an airtight container in the refrigerator for up to 5 days. The flavors improve overnight, so leftovers are especially satisfying!

Freezing

• Place cooled black pepper chicken into a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating for the best texture.

Reheating

• Microwave for 45 seconds to a minute, or reheat gently in a skillet over medium heat until warmed through. If it seems dry, add a splash of water or broth to loosen the sauce.

FAQs

Can I use chicken breasts instead of thighs?
Absolutely. Chicken thighs stay juicier and are more forgiving, but breasts will also work if that’s what you have on hand. Just be cautious not to overcook, as breasts dry out more easily.

How spicy is this dish?
Black pepper does bring noticeable heat, especially with chili powder included. If you’re sensitive to spice, start with less pepper and chili, then adjust to taste after cooking.

Is oyster sauce necessary? Any substitutions?
Oyster sauce is key for that distinctive umami punch, but you can substitute with a mix of soy sauce and a touch of hoisin or a vegetarian mushroom “oyster” sauce for a similar richness.

What’s the best way to meal prep this recipe?
Cook as directed, let cool, and pack into individual portions with rice. Store in airtight containers in the fridge or freezer for easy grab-and-go lunches or quick dinners all week.

Final Thoughts

There’s nothing quite like the sizzling, savory warmth of black pepper chicken fresh from your own kitchen. It’s fast, flexible, and just so satisfying—everything you could want from a weeknight dinner! Don’t be afraid to make it your own, adjust the heat, or pack in more veggies. Once you try this, it might just outshine your favorite takeout. Give it a go tonight—you’re in for a real treat.

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