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This image shows a plate of Black Pepper Chicken Panda Express, featuring glazed chicken pieces, celery stalks, and onions, served on a white round plate.

Black Pepper Chicken Panda Express Recipe

Black Pepper Chicken from Panda Express is a bold and flavorful stir-fry featuring tender chicken, crisp celery, and onions tossed in a savory black pepper sauce. The marinade enhances the chicken’s depth, while high-heat cooking locks in its juicy texture, making it a perfect quick meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 289 kcal

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.
    This image shows chicken pieces being marinated with seasoning and sauce, allowing the flavors to infuse for the Black Pepper Chicken dish.
  • Heat a wok over high heat with two tablespoons of canola oil.
    This image shows oil heating in a pan, preparing to cook the marinated chicken and vegetables for the Black Pepper Chicken stir-fry.
  • Once the oil is hot and rippling, add the chicken and cook until browned.
    This image shows marinated chicken pieces sizzling in hot oil in a skillet, getting browned and crispy for the Black Pepper Chicken stir-fry.
  • Remove the chicken and add the celery and onions with the remaining canola oil, cooking for 30-45 seconds without softening them.
    This image shows celery stalks and onions being stir-fried in a pan, adding flavor and texture to the Black Pepper Chicken dish.
  • 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.
    This image shows the completed Black Pepper Chicken stir-fry, with glazed chicken, cooked vegetables, and a rich sauce, ready to be served on a plate.

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.