Black Pepper Chicken, inspired by Panda Express, delivers that perfect fusion of Chinese wok magic and American takeout comfort. Juicy chicken bites are seared to golden perfection, then coated in a peppery, umami-packed sauce that clings to every morsel.
Pair it with a refreshing Chicken Salad for a crisp contrast, bringing Mediterranean brightness to the deep, smoky flavors of the chicken. And if you’re in the mood to elevate your meal, a Whiskey And Coke Cocktail adds just the right amount of smooth, caramel warmth to round out the experience.
Mastering this recipe is all about technique—high heat, quick movements, and a perfectly balanced sauce. The secret? A cornstarch marinade keeps the chicken juicy while creating that signature silky texture.
Flavor Bomb Alert!
- First Bite, Total Game-Changer: The black pepper heat sneaks up, lingers, then leaves you craving more—it’s addictive in the best way.
- Takeout at Home, But Better: No more soggy delivery! This version keeps the chicken crispy while soaking up all that glossy, umami-packed sauce.
- Mediterranean Meets Wok: The Greek zucchini salad cools things down, making it the ultimate pairing for this bold, spicy dish.
- Unexpected Perk? Meal Prep Hero! The flavors deepen overnight, so it’s even better the next day—perfect for a quick, flavor-packed lunch.
- Pairs like a Dream: A smoky Whiskey and Coke Cocktail takes this dish to a whole new level—rich, peppery, and just the right amount of indulgence.
Black Pepper Chicken Panda Express Recipe
Equipment
- Wok or large skillet
- Mixing bowls
- Measuring spoons
- Tongs or spatula
Ingredients
- 2 stalks celery, thinly sliced on a bias
- 4 tbsp canola oil, divided
- 1½ tbsp coarse ground black pepper
- 1 tbsp chili vinegar
- 2 tbsp corn starch
- ½ medium white onion chopped into ¾ – 1 inch squares
- ¼ tsp ginger powder
- 1 lb chicken breast
- ¼ cup low sodium soy sauce
Instructions
- Cut the chicken into one-inch pieces and marinate it with two tablespoons of soy sauce, ½ tablespoon of chili vinegar, cornstarch, and ground ginger for 30 minutes.
- Heat a wok over high heat with two tablespoons of canola oil.
- Once the oil is hot and rippling, add the chicken and cook until browned.
- Remove the chicken and add the celery and onions with the remaining canola oil, cooking for 30-45 seconds without softening them.
- Return the chicken to the pan along with the remaining soy sauce, chili vinegar, and black pepper.
- Stir-fry for 15 seconds to combine and then serve immediately.
Notes
- For extra heat, add a pinch of red pepper flakes or freshly cracked black pepper at the end.
- Using a cast iron pan instead of a wok helps achieve a good sear if you don’t have a wok.
- If you prefer a thicker sauce, mix ½ teaspoon of cornstarch with a tablespoon of water and stir it in at the end.
| Nutrition | Value |
| Calories | 289kcal |
| Carbohydrates | 7g |
| Fat | 17g |
| Protein | 25g |
Tips To Ease Your Job!
- Prep Everything First: Chop all ingredients and measure out sauces before you start cooking. Stir-frying happens fast!
- Use High Heat: A hot wok prevents sticking and helps achieve a restaurant-quality sear on the chicken.
- Don’t Overcrowd the Pan: Cook in batches if needed to keep the chicken crispy instead of steaming.
- Dry the Chicken Before Cooking: Patting it dry with a paper towel before marinating helps it brown better.
- Taste and Adjust: Add more black pepper or chili vinegar at the end to suit your spice preference.
