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
Scale
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.
