Panda's Peppered Perfection Chicken

Name: Panda's Peppered Perfection Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1.5 lbs boneless, skinless chicken thighs (or breast), cut into 1-inch pieces; 1 tbsp soy sauce (for marinade); 1 tbsp cornstarch (for marinade); 1 tsp sesame oil (for marinade); 2 tbsp vegetable oil (for cooking); 1 large yellow onion, cut into 1-inch chunks; 2 stalks celery, sliced diagonally into 1/2-inch pieces; 1 green bell pepper, cut into 1-inch chunks (optional, but recommended); 3 cloves garlic, minced; 1 inch fresh ginger, grated or minced; 1/2 cup chicken broth; 3 tbsp soy sauce; 1 tbsp oyster sauce; 2 tbsp freshly ground black pepper (coarsely ground preferred); 1 tsp sugar; 1/2 tsp white pepper; 1 tbsp cornstarch (for sauce); 2 tbsp water (for cornstarch slurry)

Recreate the savory, peppery goodness of Panda Express's Black Pepper Chicken right in your own kitchen with this inspired recipe.

Prep: 20 min

Cook: 15 min

Total: 35 min

4 servings

Ingredients

1.5 lbs boneless, skinless chicken thighs (or breast), cut into 1-inch pieces
1 tbsp soy sauce (for marinade)
1 tbsp cornstarch (for marinade)
1 tsp sesame oil (for marinade)
2 tbsp vegetable oil (for cooking)
1 large yellow onion, cut into 1-inch chunks
2 stalks celery, sliced diagonally into 1/2-inch pieces
1 green bell pepper, cut into 1-inch chunks (optional, but recommended)
3 cloves garlic, minced

Instructions

1
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.
2
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.
3
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.
4
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.
5
Add minced garlic and grated ginger to the wok with the vegetables. Stir-fry for 30 seconds until fragrant.
6
Give the pre-mixed sauce a quick stir and pour it into the wok with the vegetables. Bring to a simmer.
7
Stir the cornstarch slurry once more and slowly pour it into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
8
Return the cooked chicken to the wok and toss everything together to coat the chicken and vegetables evenly with the black pepper sauce.
9
Serve immediately with steamed white rice.

Nutrition Facts

480 kcal

Calories

40g

Protein

25g

Carbs

22g

Fat

Want to customize this recipe?

Make it vegan, keto, allergen-free, or adjust servings with AI.