Panda Express Black Pepper Chicken

Panda Express pepper chicken in a wooden bowl with chopsticks, with celery, onions, and black pepper sauce, alongside a bowl of steamed white rice.

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Panda Express Black Pepper Chicken

Easy copycat Panda Express black pepper chicken ready in 30 minutes. Bold peppery sauce, juicy chicken thighs, and crisp vegetables. A weeknight dinner the whole family loves.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Asian

Servings: servings

Calories: 341kcal

Author: Jennifer Fishkind

Ingredients

Sauce

½ cup chicken broth
3 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
2 tablespoons seasoned rice wine vinegar
1 tablespoon cornstarch
2 ¼ teaspoons coarse ground black pepper (10-12 mesh - see tips)
1 teaspoon ground ginger
1 teaspoon garlic powder
¼ teaspoon chili powder

Chicken and vegetables

3 tablespoons canola oil divided (2 tablespoons to cook the chicken and 1 tablespoon to cook the vegetables)
1 ½ pounds boneless skinless chicken thighs excess fat trimmed and cut into 1 inch pieces
1 cup sweet yellow onion (such as Vidalia) cut into 1 inch pieces
1 cup celery stalks, cut into ½ inch slices on the bias (angled)

Instructions

To make the sauce, add to a small mixing bowl the chicken broth, oyster sauce, low-sodium soy sauce, seasoned rice wine vinegar, cornstarch, black pepper, ground ginger, garlic powder, and chili powder. Whisk until smooth and set aside.
½ cup chicken broth, 3 tablespoons oyster sauce, 2 tablespoons low-sodium soy sauce, 2 tablespoons seasoned rice wine vinegar, 1 tablespoon cornstarch, 2 ¼ teaspoons coarse ground black pepper , 1 teaspoon ground ginger, 1 teaspoon garlic powder, ¼ teaspoon chili powder
Heat 2 tablespoons of canola oil in a large (12-inch) skillet over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Transfer to a clean plate and set aside.
2 tablespoons canola oil, 1 ½ pounds boneless skinless chicken thighs
Add the remaining 1 tablespoon of oil to the skillet. Add the onion and celery, cooking for 3-4 minutes until tender but still slightly crisp, stirring occasionally.
1 tablespoons canola oil, 1 cup sweet yellow onion (such as Vidalia), 1 cup celery stalks, cut into ½ inch slices on the bias
Return the chicken to the skillet with the vegetables. Stir to combine. Reduce the heat to medium, give the sauce a quick stir to recombine the cornstarch, then add it to the skillet. Cook for 1-2 minutes, stirring continuously, until the sauce thickens and coats the chicken and vegetables. Remove from the heat and serve.

Notes

Storage:

Leftovers keep well in an airtight container in the fridge for up to 3 days. To freeze, let everything cool down completely before transferring to a freezer-safe container, it'll hold up to 2 months. When you're ready to use it, thaw it overnight in the refrigerator before reheating.

For reheating, a skillet over medium heat works best. The sauce will likely tighten up as it sits, so have a splash of water or chicken broth on hand to bring it back to the right consistency.

Tips:

Use the right grind of pepper. This recipe is built around coarse ground black pepper at 10-12 mesh, it brings bold, punchy flavor without the harsh bite you get from fine-ground. If all you have is standard store-bought ground pepper, start with 1 teaspoon and adjust from there. The full 2¼ teaspoons will be overwhelming.
Give the chicken room to breathe. A crowded pan steams instead of sears, and you'll lose all that golden color. If your skillet is under 12 inches, work in two batches.
Give the sauce a stir right before it hits the pan. Cornstarch sinks to the bottom fast. A quick whisk before pouring keeps everything thickening smoothly and evenly.
Pull the vegetables before they go soft. The celery and onion only need three to four minutes, you want them tender but still with a little bite. Once they turn mushy, you've gone too far.

Nutrition