4.9 from 189 votes
Panda Express Black Pepper Chicken (Copycat)
This Panda Express Black Pepper Chicken copycat features bite-sized chicken pieces marinated with soy sauce, chili vinegar, cornstarch, and ginger, then stir-fried with celery and white onion. The dish relies on coarse freshly ground black pepper to deliver its characteristic punch. Quick cooking on high heat keeps the vegetables crisp while allowing the chicken to brown nicely. It’s a flavorful takeout-style entrée that highlights the balance between sharp black pepper heat and savory soy flavor.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
4
Calories:
289 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 289
% 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.