Black Pepper Chicken {Panda Express Copycat}

5 from 1 vote

Black Pepper Chicken {Panda Express Copycat}

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

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: American, Chinese

Keyword: black pepper chicken, black pepper chicken panda express, panda express copycat, panda express recipes

Servings: Servings

Calories: 380kcal

Author: Sunena

Equipment

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.

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

Nutrition