Recreate the savory, peppery goodness of Panda Express's Black Pepper Chicken right in your own kitchen with this inspired recipe.
Pat chicken dry with paper towels. In a medium bowl, combine chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss to coat evenly and set aside to marinate for at least 15 minutes while you prepare other ingredients.
In a small bowl, whisk together chicken broth, 3 tbsp soy sauce, oyster sauce, 2 tbsp black pepper, sugar, and white pepper. In a separate very small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Set both aside.
Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Add half of the marinated chicken in a single layer and cook undisturbed for 2-3 minutes until browned, then stir-fry for another 1-2 minutes until cooked through. Remove chicken from the wok and set aside. Repeat with the remaining 1 tbsp vegetable oil and the rest of the chicken, then remove and set aside.
Add the onion, celery, and green bell pepper (if using) to the same wok. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
Add minced garlic and grated ginger to the wok with the vegetables. Stir-fry for 30 seconds until fragrant.
Give the pre-mixed sauce a quick stir and pour it into the wok with the vegetables. Bring to a simmer.
Stir the cornstarch slurry once more and slowly pour it into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
Return the cooked chicken to the wok and toss everything together to coat the chicken and vegetables evenly with the black pepper sauce.
Serve immediately with steamed white rice.
480 kcal
Calories
40g
Protein
25g
Carbs
22g
Fat