If you’re craving that bold, spicy, and slightly sweet flavor that makes Panda Express a go-to for takeout, this Black Pepper Chicken (Panda Express Copycat) Recipe is your homemade jackpot. With tender chicken thighs, crisp veggies, and a perfectly balanced black pepper sauce, it delivers all the comfort and excitement of the restaurant version right in your own kitchen. Whether you’re a fan of bold sauces or just looking to impress your friends with a simple yet stunning dinner, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
This dish is all about balancing simple, fresh ingredients that come together in perfect harmony. Each component plays a crucial role, whether it’s the savory chicken, the vibrant veggies, or the sauce that ties everything together with just the right kick of black pepper and a touch of sweetness.
- ½ cup chicken broth: Provides a flavorful base for the sauce and keeps it moist.
- ¼ cup oyster sauce: Adds rich umami depth that gives the sauce a savory punch.
- 2 tablespoons rice vinegar: Brings a slight tang that balances the richness.
- 1 clove garlic, minced: Infuses the sauce with warm, aromatic notes.
- 1 tablespoon dark brown sugar: Adds a subtle sweetness to counteract the spice.
- ½ tablespoon cornstarch: Helps thicken the sauce to the perfect consistency.
- 1 teaspoon ground black pepper: The star of the show, giving this dish its signature bold and spicy flavor.
- ½ teaspoon chili powder: Adds a gentle heat boost to complement the black pepper.
- ¼ teaspoon ginger powder: Rounds out the sauce with a hint of warmth and zest.
- 1 ¼ pounds boneless skinless chicken thighs, cubed: Dark meat that stays juicy and tender when cooked.
- 1 tablespoon cornstarch: Coats the chicken to create a slight crispiness when cooked.
- Splash of low-sodium soy sauce: Adds a salty depth and helps season the chicken.
- 1 medium green bell pepper, cut into 1-inch pieces: Provides color and a crisp, fresh crunch.
- ½ large white onion, cut into 1-inch pieces: Offers mild sweetness and texture.
- 3 stalks celery, sliced into 1-inch angles: Adds a unique crunch and freshness that balances the dish.
- Cooking oil: For frying and stir-frying to perfect golden edges.
- Steamed rice (optional): The perfect base to soak up all the flavorful sauce.
How to Make Black Pepper Chicken (Panda Express Copycat) Recipe
Step 1: Prepare the Sauce
Start by whisking together the chicken broth, oyster sauce, rice vinegar, garlic, dark brown sugar, cornstarch, ground black pepper, chili powder, and ginger powder in a small bowl. This mixture will become the rich, glossy sauce that ties the entire dish together with a perfect balance of spice, sweetness, and umami.
Step 2: Coat the Chicken
Place the cubed chicken thighs in a medium bowl and toss with 1 tablespoon of cornstarch and a splash of low-sodium soy sauce. This coating will help the chicken develop a slightly crisp exterior while sealing in the juiciness. Let the chicken sit for a few minutes to fully absorb the seasoning.
Step 3: Cook the Chicken
Heat a splash of cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the coated chicken pieces and cook, stirring occasionally, until they turn golden brown and are mostly cooked through. This step locks in moisture and gets you halfway to that restaurant-quality texture.
Step 4: Stir-Fry the Vegetables
Without cleaning the skillet, toss in the green bell pepper, white onion, and celery. Stir-fry for about 5 to 7 minutes until the vegetables are tender but still maintain a fresh crunch. This prevents the veggies from getting soggy and keeps the dish lively with vibrant textures.
Step 5: Combine Chicken and Vegetables
Return the partially cooked chicken to the skillet with the vegetables. Stir everything together and cook for an additional 5 minutes until the chicken is fully cooked and the flavors begin to meld beautifully.
Step 6: Finish with the Sauce
Turn the heat down to medium and pour the prepared sauce over the chicken and veggies. Let it simmer gently for about 3 minutes until the sauce thickens to a luscious, glossy coat. Stir frequently to ensure every bite is coated with that signature bold flavor.
Step 7: Serve and Enjoy
Dish the Black Pepper Chicken over freshly steamed rice if you like, allowing the rice to soak up every bit of the delicious sauce. Get ready for a meal that scores high on taste, texture, and satisfaction.
How to Serve Black Pepper Chicken (Panda Express Copycat) Recipe
Garnishes
Sprinkle some freshly cracked black pepper on top just before serving for an extra flavor punch. You can also add thinly sliced green onions or fresh cilantro for a touch of brightness and color that complements the spicy sauce.
Side Dishes
This dish shines when paired with simple steamed jasmine or basmati rice, but it’s equally delicious alongside fried rice or even steamed noodles. Light, crisp sides like a cucumber salad or steamed broccoli make perfect companions to balance the boldness of the chicken.
Creative Ways to Present
For a fun twist, serve the black pepper chicken in lettuce cups for a fresh, crunchy bite. You can also plate it atop fluffy cauliflower rice for a low-carb option, or even use it as a filling for rice paper rolls with some fresh herbs and shredded carrots for a delightful appetizer or lunch.
Make Ahead and Storage
Storing Leftovers
Place any leftover black pepper chicken in an airtight container and refrigerate it within two hours of cooking. It should keep well for up to 3 days, making it a great option for quick lunches or dinners later in the week.
Freezing
If you want to keep it longer, freeze the black pepper chicken in a freezer-safe container or resealable bag. It will maintain good flavor and texture for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat with a splash of water or broth to recreate that perfect sauce consistency. Avoid microwaving if possible, as reheating slowly helps the chicken stay tender and the vegetables retain some crunch.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work, but they tend to cook faster and can dry out more easily. Keep a close eye on them to ensure they stay tender and juicy.
How spicy is this recipe?
This Black Pepper Chicken (Panda Express Copycat) Recipe has a moderate level of heat thanks to the black pepper and chili powder. You can adjust the pepper amount to suit your spice preference, making it milder or more robust.
Can I make this recipe vegetarian or vegan?
You can swap the chicken for tofu or tempeh and replace oyster sauce with a vegan mushroom sauce alternative. The veggies and sauce base still bring plenty of flavor without the meat.
What type of rice pairs best with this dish?
Jasmine or long-grain white rice are classic pairings because their fluffy texture and subtle flavor balance the bold sauce. Brown rice works too if you want a heartier option.
Is the sauce gluten-free?
Traditional oyster sauce and soy sauce usually contain gluten, but you can use gluten-free versions available at many stores to make this dish gluten-free and just as delicious.
Final Thoughts
Trust me, once you try this Black Pepper Chicken (Panda Express Copycat) Recipe, you’ll wonder why you ever waited to make it at home. It’s packed with bold flavors, simple to pull together, and downright comforting—perfect for any day you want restaurant-quality Chinese food without leaving your kitchen. Go ahead, give it a whirl and make this your new weeknight staple!
Print
Black Pepper Chicken (Panda Express Copycat) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 2.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Description
This Black Pepper Chicken recipe is a delicious Panda Express copycat featuring tender chicken thighs stir-fried with crisp vegetables and coated in a savory, slightly spicy black pepper sauce. Perfect for a quick and flavorful weeknight dinner, it pairs wonderfully with steamed rice for a comforting meal.
Ingredients
Sauce
- ½ cup (118 ml) chicken broth
- ¼ cup (58 g) oyster sauce
- 2 tablespoons (59 ml) rice vinegar
- 1 clove garlic, minced
- 1 tablespoon dark brown sugar
- ½ tablespoon cornstarch
- 1 teaspoon ground black pepper (adjust to taste)
- ½ teaspoon chili powder
- ¼ teaspoon ginger powder
Chicken
- 1 ¼ pounds (567 g) boneless skinless chicken thighs, cubed
- 1 tablespoon cornstarch
- Splash of low-sodium soy sauce
Vegetables
- 1 medium green bell pepper, cut into 1″ pieces
- ½ large white onion, cut into 1″ pieces
- 3 stalks celery, sliced into 1″ angles
Others
- Cooking oil, for frying
- Steamed rice, to serve (optional)
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.
- Coat 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.
- Stir-fry 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 vegetables: 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.
- Simmer with sauce: 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
- Adjust the amount of black pepper to match your preferred spice level.
- Use boneless, skinless chicken thighs for juicier results compared to chicken breast.
- Make sure to cut vegetables into similar-sized pieces for even cooking.
- If you prefer a thicker sauce, you can add a little more cornstarch slurry gradually while simmering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
