Black Pepper Chicken Panda Express Recipe
Panda Express Black Pepper Chicken features marinated ginger soy chicken in a peppery black pepper sauce with celery and onions, replicating the beloved flavors of the restaurant version.
Ingredients
- 1 pound Chicken breast cut into 1-inch pieces
- 2 stalks Celery thinly sliced on a bias
- 1/2 medium White onion chopped into ¾ - 1 inch squares
- 1/4 cup Low sodium soy sauce
- 1/4 tsp Ginger powder
- 1 tbsp Chili vinegar*
- 1 1/2 tbsp Coarse ground black pepper freshly ground for best flavor
- 2 tbsp Corn starch
- 4 tbsp Canola oil divided
Instructions
- Cut chicken into 1-inch pieces and marinate with 2 tbsp soy sauce, 1/2 tbsp chili vinegar, cornstarch, and ginger powder for 30 minutes.
- Heat wok with 2 tbsp canola oil on high heat. Add chicken and cook until browned. Remove chicken from wok.
- In the same wok, add remaining 2 tbsp canola oil. Stir-fry celery and onions for 30-45 seconds until slightly cooked but crisp.
- Add remaining soy sauce, chili vinegar, cooked chicken, and black pepper to the wok. Stir-fry for 15 seconds to combine evenly.
- Transfer to a serving dish and serve immediately. Enjoy your homemade Panda Express Black Pepper Chicken!
Notes
- Use Freshly Ground Black Pepper: Freshly ground black pepper adds a bold flavor punch. Avoid using pre-ground pepper, as it can overpower the dish.
- Marinate for Flavor: Give the chicken enough time to marinate—about 30 minutes—to enhance its flavor and ensure it's tender when cooked.
- High Heat for Stir-Frying: Maintain high heat when stir-frying the chicken and vegetables. This helps retain their crispness and prevents them from becoming soggy.
- Quick Veggie Cooking: Stir-fry the celery and onions briefly (30-45 seconds) to keep them crunchy. This adds texture and freshness to the dish.