There is truly nothing like the comfort of classic takeout dishes. This black pepper chicken recipe is a copycat version of Panda Express' long lost menu item, which in my opinion, blows black pepper beef out of the water! Tender, juicy chicken comes together with the perfect balance of crisp veggies and a savory sauce with a kick for a quick, easy and delicious meal - You might just ditch takeout, after all!
Serve this delicious stir fry with plain jasmine rice, restaurant-style Hakka noodles, or jazzed up and easy sheet pan pineapple fried rice for a balanced and filling meal!
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Why You'll Love This Recipe
Delicious bold flavors: This stir fry sauce packs a punch with good old fashioned black pepper! This sauce has the right amount of savory goodness, to balance out the peppery bite.
Quick and easy prep: There are no complicated steps required to make this restaurant copycat recipe, making it a delicious 30-minute meal option!
Versatile combinations: The add-ins are endless with this stir fry! Use your favorites, or clean out your fridge and use up your veggies that are not looking too hot - everything works!
Ingredient Notes
Get Your Pantry Ready to Cook!
For more detailed information on many of the ingredients used in this recipe, check out this guide to 10 pantry staple ingredients in Chinese cooking!
- Boneless, skinless chicken breasts: I recommend using chicken breasts for this recipe as they work the best for quick cooking stir-fries. Chicken breasts also tend to maintain their meatiness even when sliced thin.
- Soy sauce and aromatics: Soy sauce and aromatics like garlic are pantry staples used across Chinese takeout recipes, which is why this dish tastes so authentic.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Chicken breasts: This recipe will work with boneless, skinless chicken thighs if you prefer dark meat. You can also use different proteins such as pork or beef.
- Sugar: Honey or agave are a great like-for-like substitution for sugar.
- Rice vinegar: White vinegar or apple cider vinegar will work in place of rice wine vinegar.
- Dark soy sauce: Leave the dark soy out and use all regular (light) soy.
Variations
- Different vegetables: The great thing about stir fry recipes is that they are entirely customizable. Add in your favorite vegetables like celery, snap peas, carrots, or even green beans.
- Extra kick: Add Thai chilli peppers to the stir fry for an extra layer of spice.
- Vegetarian: Opt for tofu instead of chicken for a vegetarian version of this recipe.
Looking for Other Substitutions?
Ask ChatGPT for suggestions on substituting any particular ingredient!
Step-by-Step Instructions
Prep Work Before Cooking
- Gather and measure all ingredients
- Slice the chicken across the breast, for bite-sized strips
- Chop the onions and bell peppers into bite-sized chunks
Add the sliced chicken breasts into a large mixing bowl. Combine with baking soda, corn starch, and soy sauce. Let the chicken sit in the marinade for 15 minutes. [photos 1 & 2]
While the chicken is resting, mix together the ingredients for the black pepper sauce in a small mixing bowl. Mix together until there are no visible clumps of corn starch left. [photo 3]
Heat a large skillet or wok over high heat. Add oil and the marinated chicken to the pan. Let the chicken sit untouched in the pan for 2-3 minutes to sear. Once the chicken is almost opaque from the bottom, toss the chicken to lightly cook the other side. Remove the chicken from the pan and set aside in a bowl. [photo 4]
To the same pan, add one tablespoon of oil and the chopped vegetables. Mix in the minced ginger and garlic, and sauté until the peppers and onions have slightly softened. [photo 5]
Add the cooked chicken back to the pan with the vegetables, and pour the prepared sauce into the pan. Combine well, and let the sauce thicken until it coats the chicken and vegetables. [photo 6]
💭 Expert Tips
- Use a neutral oil: Neutral oils have a higher smoke point, which means that they can handle cooking at high heats without tasting burnt or rancid.
- Keep your heat high: The key to a good stir fry is using high heat. You want your protein and vegetables to cook quickly so that they do not release excessive moisture into the pan.
- Use a large pan or wok: Use a larger pan or wok than you think you will need, so that your pan does not get overcrowded. Overcrowding the pan will lead to the chicken and vegetables steaming rather than sautéing
🍽 Make Ahead & Storage
The black pepper sauce can be made in advance, and can be stored in an airtight container in the fridge. You can keep this sauce in the fridge for up to a week, as the corn starch will only thicken the sauce when heated.
Leftovers can be stored in an airtight container in the fridge for 2-3 days. Reheat in the microwave or in a skillet on the stove until the chicken is heated through.
⭐ Recipe FAQs
This recipe does have a kick, but the spice is far more mellow than a recipe that uses chilli peppers for the heat. You can always adjust the amount of black pepper that you use in the sauce, if you prefer milder meals.
The key to keeping your chicken moist and juicy is to pre-marinate the chicken in the baking soda, cornstarch and soy mixture. The next trick to keeping the chicken moist is to use high heat and remove the chicken right when it has cooked through.
You can adjust the consistency of the sauce by adding less or more corn starch to the sauce. If you find that the sauce is took thick when making the recipe, you can thin it out with a splash of chicken broth.
If you love restaurant-style dinners without the wait, this recipe is part of my collection of easy weeknight meals made with simple ingredients and ready in 30 minutes or less
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Black Pepper Chicken {Panda Express Copycat}
Equipment
- Wok - optional
Ingredients
Chicken Marinade
- 1 tablespoon Soy sauce
- 2 teaspoon Corn starch
- 2 teaspoon Vegetable oil
- ¾ teaspoon Baking soda
Black Pepper Sauce
- 3 tablespoon Soy sauce
- 2 teaspoon Dark soy sauce
- 2 teaspoon Rice wine vinegar
- 1 tablespoon Sugar
- 1 ½ teaspoon Black pepper - coarse ground
- 1 tablespoon Corn starch
- ¼ cup Chicken broth
Stir Fry
- 3 Chicken breasts - boneless, skinless
- 1 Onion - cut in chunks
- 1 Green pepper - cut in chunks
- 1 Red pepper - cut in chunks
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
Instructions
- Slice the chicken breast thinly across the breast, to get bite-sized strips.3 Chicken breasts
- Add the sliced chicken breasts into a large mixing bowl. Combine with baking soda, corn starch, and soy sauce. Let the chicken sit in the marinade for 15 minutes.1 tablespoon Soy sauce, 2 teaspoon Corn starch, 2 teaspoon Vegetable oil, ¾ teaspoon Baking soda, 3 Chicken breasts
- While the chicken is resting, mix together the ingredients for the black pepper sauce in a small mixing bowl. Mix together until there are no visible clumps of corn starch left.3 tablespoon Soy sauce, 2 teaspoon Dark soy sauce, 2 teaspoon Rice wine vinegar, 1 tablespoon Sugar, 1 ½ teaspoon Black pepper, 1 tablespoon Corn starch, ¼ cup Chicken broth
- Heat a large skillet or wok over high heat. Add oil and the marinated chicken to the pan. Let the chicken sit untouched in the pan for 2-3 minutes to sear. Once the chicken is almost opaque from the bottom, toss the chicken to lightly cook the other side. Remove the chicken from the pan and set aside in a bowl.
- To the same pan, add one tablespoon of oil and the chopped vegetables. Mix in the minced ginger and garlic, and sauté until the peppers and onions have slightly softened.1 Onion, 1 Green pepper, 1 Red pepper, 1 tablespoon Ginger paste, 1 tablespoon Garlic paste
- Add the cooked chicken back to the pan with the vegetables, and pour the prepared sauce into the pan. Combine well, and let the sauce thicken until it coats the chicken and vegetables.
✱Recipe Notes
- Use a neutral oil: Neutral oils have a higher smoke point, which means that they can handle cooking at high heats without tasting burnt or rancid.
- Keep your heat high: The key to a good stir fry is using high heat. You want your protein and vegetables to cook quickly so that they do not release excessive moisture into the pan.
- Use a large pan or wok: Use a larger pan or wok than you think you will need, so that your pan does not get overcrowded. Overcrowding the pan will lead to the chicken and vegetables steaming rather than sautéing
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