Panda Express Black Pepper Chicken Copycat
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 people
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Calories
400 kcal
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Course
Main Course
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Cuisine
Chinese
Panda Express Black Pepper Chicken Copycat
Description
The dish starts with cubed chicken thighs tossed in cornstarch, cracked black pepper, and salt for a light coating. The chicken is sautéed in peanut oil until crisp and cooked through in small batches to avoid overcrowding. Vegetables including diced green bell pepper, sliced yellow onion, and celery are sautéed with the chicken. Seasonings of garlic powder, onion powder, and ground ginger are stirred in before adding a sauce made from chicken broth, oyster sauce, rice wine vinegar, minced garlic, black pepper, chili powder, and ground ginger.
The sauce is brought to a boil then simmered to blend flavors and coat the chicken and vegetables. The result is a savory and slightly spicy chicken dish with tender vegetables and a rich, pepper-forward sauce. When served over cooked rice, it provides a satisfying and flavorful meal.
Ingredients
- 6 chicken thighs boneless, skinless
- 2 tbsp corn starch
- 1 tsp black pepper cracked
- 2 tbsp peanut oil
- 1 green bell pepper diced
- 1 yellow onion sliced
- 3 celery sliced, stalks
- 1 tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp ground ginger
- 2 cups rice cooked
For the Sauce:
- ½ cup chicken broth
- ¼ cup oyster sauce
- ¼ cup rice wine vinegar
- ½ tbsp garlic minced
- 1 tsp black pepper
- 1 tsp chili powder
- ½ tsp ground ginger
Instructions
- In a large bowl, mix sauce ingredients together and set aside.
- Pat chicken dry and cut into 1" cubes.
- Place chicken in bowl, and toss well in cornstarch, pepper, and a pinch of salt.
- Heat peanut oil over medium heat in a large skillet on medium high until shimmery.
- Add chicken to oil in small batches so it can cook quickly - don't overcrowd pan.
- Remove chicken from pan, place on a plate and repeat the sauteing process with the rest of the chicken in batches until done.
- Place all the chicken back into the pan and add vegetables, sauté for about 5 minutes until vegetables are tender.
- Add the remaining garlic powder, onion powder, and ginger powder over the sauteed vegetable and chicken. Stir to combine.
- Add sauce to pan, bring mixture to boil, reduce heat and simmer for about 10 minutes.
- Serve over a large bowl of rice and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 400kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 21g | 42% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 449mg | 19% |
| Potassium | 414mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 18mg | 20% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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