Panda Express Black Pepper Chicken (Copycat)
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
289 kcal
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Course
Main Course
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Cuisine
Chinese
Panda Express Black Pepper Chicken (Copycat)
Description
Panda Express Black Pepper Chicken (Copycat) assembles marinated, bite-sized chicken breasts cooked in a hot wok with sliced celery and chopped white onion. The marinade of soy sauce, chili vinegar, ground ginger, and cornstarch tenderizes the chicken and helps create a light sauce. Stir-frying on high heat allows the chicken to brown evenly while the vegetables retain a slight crunch without becoming soft. The distinct flavor comes from the generous use of freshly ground coarse black pepper added at the end, providing a sharp, peppery heat that complements the savory elements.
Finished quickly in the wok, this dish is best served immediately to preserve the crisp texture of the vegetables and the juicy bite of the chicken. It pairs well with steamed rice to balance the bold pepper flavor. The recipe emphasizes the use of coarse black pepper for the proper flavor punch, differentiating it from other pepper chicken preparations.
The original recipe notes suggest experimenting with chili vinegar infused with jalapeno to customize the heat level. Preparing the marinade correctly and cooking on high heat are key to achieving the authentic texture and flavor balance. Because it’s a fast stir-fry, timing is essential to keep the vegetables from overcooking.
Ingredients
- 1 pound chicken breast
- 2 talks celery , thinly sliced on a bias
- 1/2 white onion chopped into 3/4 - 1 inch squares (look at the photo for reference, medium
- 1/4 cup soy sauce low sodium
- 1/4 teaspoon ground ginger
- 1 tablespoon chili vinegar
- 1 1/2 tablespoons black pepper grind fresh, you want the punch of the large, coarse black pepper here. If you use plain black pepper it will completely overpower the dish and ruin it, coarse ground
- 2 tablespoons corn starch
- 4 tablespoons canola oil , divided
Instructions
- Cut the chicken into one inch bites, and marinade with 2 tablespoons of the soy sauce, 1/2 tablespoon of the chili vinegar, cornstarch and the ground ginger for 30 minutes.
- Using two tablespoons of canola oil, heat a wok on high.
- When oil is hot and ripples as you move the pan, add the chicken.
- Cook on high heat until browned.
- Remove from the pan and add in the celery and onions with the remaining two tablespoons of canola oil.
- Cook the veggies on high for 30-45 seconds.
- You aren't looking to soften them, just to slightly cook them.
- Add in the remaining two tablespoons of soy sauce, the remaining 1/2 tablespoon of chili vinegar, the cooked chicken and the black pepper.
- Cook for 15 seconds to combine everything and and serve immediately.
Notes
- Use freshly ground coarse black pepper for authentic flavor and texture.
- Adjust chili vinegar by infusing with jalapeno to customize heat as preferred.
- Serve immediately after cooking to keep vegetables crisp and chicken juicy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 17g | 26% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 665mg | 28% |
| Potassium | 498mg | 11% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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