Black Pepper Chicken Recipe (Panda Express Copycat, 15 Minutes)
Craving that bold, savory black pepper chicken from your favorite Chinese takeout spot? This homemade version delivers juicy, tender chicken coated in a glossy black pepper sauce with crisp bell peppers, onions, and celery for the perfect stir-fry. Ready in just 15 minutes with pantry staples, it beats takeout every time with better flavor and control over ingredients. Serve over rice for a complete meal that satisfies hearty appetites.
- Prep Time: PT10M
- Cook Time: PT5M
- Total Time: PT15M
- Yield: 4
- Category: Main Course,Stir Fry
- Method: Stir Fry
- Cuisine: Chinese,Asian
- Diet: Gluten Free
Ingredients
**For the Chicken Marinade:**
– 1.25 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
– 1 tablespoon low-sodium soy sauce or tamari (gluten-free)
– 1 teaspoon cornstarch
– 1/4 teaspoon baking soda (for tenderness)
**For the Veggies and Aromatics:**
– 2 large bell peppers (green and red for color), sliced
– 1 medium yellow onion, sliced
– 2 celery stalks, sliced diagonally
– 3 garlic cloves, minced
– 1 tablespoon minced fresh ginger
**For the Black Pepper Sauce:**
– 3 tablespoons oyster sauce (or vegetarian alternative)
– 2 tablespoons low-sodium soy sauce
– 1/4 cup chicken broth or water
– 2 tablespoons coarsely ground black pepper (freshly ground for best flavor)
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 2 tablespoons avocado oil or vegetable oil for stir-frying
Instructions
1. 1. **Marinate the chicken:** In a bowl, toss chicken pieces with soy sauce, cornstarch, and baking soda. Let sit 10-15 minutes. This velveting step ensures juicy, tender bites.
2. 2. **Mix the sauce:** Whisk oyster sauce, soy sauce, broth, black pepper, rice vinegar, and sesame oil in a small bowl. Set aside.
3. 3. **Stir-fry:** Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken in a single layer; cook 2-3 minutes undisturbed until golden. Flip and cook 1 more minute. Remove to a plate.
4. 4. **Cook veggies:** Add remaining oil. Stir-fry onion, celery, bell peppers, garlic, and ginger 1-2 minutes until crisp-tender.
5. 5. **Combine and thicken:** Return chicken to pan. Pour in sauce and cornstarch slurry. Stir 1 minute until glossy and thickened. Taste and adjust pepper or soy.
Notes
**Expert Tips:**
– Tender chicken every time: Baking soda tenderizes like restaurants do. Rinse if worried about taste.
– Spice control: Start with 1 tablespoon pepper for mild; 3 for bold heat.
– Air fryer option: 400°F 8-10 minutes.
**Storage:** Fridge 4 days, freeze 2 months. Reheat stovetop.