Description

Enjoy the bold flavors of Panda Express Black Pepper Chicken at home with this easy copycat recipe. Juicy chicken thighs are stir-fried with crisp vegetables and tossed in a rich, peppery sauce for a quick and satisfying meal perfect for weeknight dinners.

Ingredients

Units Scale

For the Sauce

1/2 cup (118 ml) chicken broth
1/4 cup (58 g) oyster sauce
2 tablespoons (59 ml) rice vinegar
1 clove garlic, minced
1 tablespoon dark brown sugar
1/2 tablespoon cornstarch
1 teaspoon ground black pepper (adjust to taste)
1/2 teaspoon chili powder
1/4 teaspoon ginger powder

For the Chicken

1 1/4 pounds (567 g) boneless skinless chicken thighs, cubed
1 tablespoon cornstarch
Splash of low-sodium soy sauce

For the Vegetables

1 medium green bell pepper, cut into 1” pieces
1/2 large white onion, cut into 1” pieces
3 stalks celery, sliced into 1” angles

Other

Cooking oil, for frying
Steamed rice, to serve (optional)

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Instructions

Prepare the Sauce: In a small bowl, whisk together chicken broth, oyster sauce, rice vinegar, minced garlic, dark brown sugar, cornstarch, ground black pepper, chili powder, and ginger powder until well combined. Set aside.
Marinate the Chicken: In a medium bowl, combine the cubed chicken thighs with 1 tablespoon cornstarch and a splash of low-sodium soy sauce. Toss to coat the chicken evenly. Let it sit while you prepare the vegetables.
Cook the Chicken: Heat a little cooking oil in a large skillet or wok over medium-high heat. When hot, add the coated chicken cubes. Cook, stirring occasionally, until the chicken is browned and partially cooked through. Transfer the chicken to a plate and keep warm.
Sauté the Vegetables: In the same skillet, add the green bell pepper, onion, and celery. Stir-fry for about 5-7 minutes, until the vegetables are tender and slightly softened.
Combine Chicken and Veggies: Return the cooked chicken to the skillet with the vegetables. Stir well and cook together for about 5 more minutes, or until the chicken is fully cooked through and the vegetables are evenly mixed.
Add the Sauce and Finish: Reduce the heat to medium. Pour the prepared sauce over the chicken and vegetables. Let the mixture simmer for around 3 minutes, or until the sauce thickens and everything is well coated. Stir to ensure even distribution of the sauce, then remove from the heat.
Serve: Serve the hot black pepper chicken over steamed rice, if desired. Enjoy!

Notes

The amount of black pepper can be adjusted based on your spice tolerance; start with less if you’re sensitive and add more to taste.
To store leftovers, keep them in an airtight container in the refrigerator for up to 5 days.
Reheat leftovers in the microwave for 45 seconds on high, or on the stovetop over medium heat.
To freeze, place cooled leftovers in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition

Serving Size: 1 serving (approx. half recipe with sauce and veggies)
Calories: 410
Sugar: 8g
Sodium: 950mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 39g
Cholesterol: 164mg