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.
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.