If you love bold flavors and a perfect blend of savory and spicy notes, you are going to adore this Black Pepper Chicken Panda Express Recipe. It captures that famous restaurant taste right in your own kitchen, featuring tender chicken thighs coated in a luscious black pepper sauce with just the right kick of heat. Each bite balances the peppery punch with a hint of sweetness and the freshness of crisp vegetables, creating an irresistible dish that’s both comforting and exciting.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each playing a key role in delivering that authentic Panda Express experience. From the rich oyster sauce that brings umami depth to the fresh green bell pepper adding crunch and color, every component is carefully chosen to create a harmonious and flavorful dish.
- Chicken broth (½ cup / 118 ml): Forms the savory base of the sauce, adding moisture and richness.
- Oyster sauce (¼ cup / 58 g): Provides deep, umami flavor essential to Asian-inspired dishes.
- Rice vinegar (2 tbsp / 59 ml): Adds a bright tang that balances the sweetness and spice.
- Garlic clove (1, minced): Infuses aromatic warmth and depth.
- Dark brown sugar (1 tbsp): Brings a subtle sweetness that complements the black pepper.
- Cornstarch (½ tbsp + 1 tbsp): Used to thicken the sauce and coat the chicken for crispiness.
- Ground black pepper (1 tsp): The star flavor; adjust to taste for more or less heat.
- Chili powder (½ tsp): Adds a gentle smoky spiciness without overpowering.
- Ginger powder (¼ tsp): Imparts a mild warmth and complexity.
- Boneless skinless chicken thighs (1¼ lb / 567 g, cubed): Succulent and tender, perfect for soaking up the sauce.
- Low-sodium soy sauce (splash): Adds savory depth while keeping saltiness in check.
- Green bell pepper (1 medium, chopped into 1” pieces): Provides crunch and vibrant color.
- White onion (½ large, chopped into 1” pieces): Adds sweetness and texture.
- Celery (3 stalks, sliced at an angle): Delivers a fresh, crisp bite that contrasts the tender meat.
- Cooking oil (1–2 tbsp): For perfectly searing and stir-frying the ingredients.
How to Make Black Pepper Chicken Panda Express Recipe
Step 1: Make the Sauce
Start by combining the chicken broth, oyster sauce, rice vinegar, minced garlic, dark brown sugar, ½ tablespoon of cornstarch, ground black pepper, chili powder, and ginger powder in a small bowl. Whisk everything together until smooth and set this flavor-packed sauce aside. This mixture is the heart of the Black Pepper Chicken Panda Express Recipe, delivering that iconic boldness and depth.
Step 2: Prep the Chicken
Take your cubed chicken thighs and toss them in a bowl with 1 tablespoon of cornstarch and a splash of low-sodium soy sauce. Let this sit for about 10 minutes so the chicken absorbs the flavors and the cornstarch helps create a slightly crispy exterior once cooked. This simple step elevates the texture beautifully.
Step 3: Sear the Chicken
Heat your cooking oil in a skillet over medium-high heat, then add the chicken pieces. Sauté them until they’re nicely browned on the outside and about halfway cooked through. This step locks in juiciness while developing a lovely golden crust, a key element for an authentic experience. Once done, remove the chicken and set it aside for now.
Step 4: Cook the Veggies
Using the same skillet, add a bit more oil if needed. Stir-fry your chopped green bell pepper, white onion, and sliced celery for about 5 to 7 minutes. You want the vegetables just tender enough to bite into but still crisp to provide that delightful contrast to the chicken. These fresh veggies bring vibrant color and refreshing crunch to the dish.
Step 5: Combine and Simmer
Return the seared chicken to the skillet with the vegetables. Pour the prepared sauce over everything, stirring well to coat. Let it cook for another 3 to 4 minutes until the sauce thickens and the chicken is fully cooked through. The sauce will cling beautifully to each piece, infusing every bite with that unmistakable Black Pepper Chicken Panda Express Recipe flavor profile.
Step 6: Serve
Once your sauce has thickened and everything is heated through, it’s time to plate up. Serve this glorious dish over steamed white rice or your favorite noodles, and get ready to enjoy a meal that nails that restaurant taste while feeling just like a home-cooked favorite.
How to Serve Black Pepper Chicken Panda Express Recipe
Garnishes
To add that extra touch of freshness and visual appeal, sprinkle some freshly cracked black pepper over the top or scatter chopped green onions. These garnishes enhance the dish by providing a burst of color and a subtle additional layer of flavor that echoes the peppery theme.
Side Dishes
This recipe pairs wonderfully with simple steamed jasmine rice, which soaks up the savory sauce perfectly. For a low-carb option, try cauliflower rice or steamed broccoli on the side. Additionally, a light Asian-style cucumber salad offers a crisp and cool balance to the warm, peppery chicken.
Creative Ways to Present
For an elevated presentation, serve your Black Pepper Chicken Panda Express Recipe in a large bowl garnished with sliced red chili for a pop of color and extra heat. You can also pile it atop a bed of crunchy Asian slaw or serve alongside lettuce wraps for a fun, hands-on meal experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The sauce tends to thicken as it sits, so keep in mind the texture may change slightly, but the flavors will remain delicious for up to 3 days.
Freezing
You can freeze the chicken and sauce mixture in a freezer-safe container for up to a month. When you’re ready to enjoy it, thaw overnight in the fridge before reheating gently to avoid drying out the chicken or separating the sauce.
Reheating
Reheat your Black Pepper Chicken Panda Express Recipe in a skillet over medium heat. Add a splash of water or chicken broth to loosen the sauce as it warms, stirring frequently for even heating. This method helps maintain the dish’s saucy texture and juicy chicken pieces.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used, but keep in mind that thighs offer more juiciness and tenderness, which makes the dish especially flavorful and moist. If using breast, be careful not to overcook to avoid dryness.
How spicy is this recipe?
This Black Pepper Chicken Panda Express Recipe has a moderate heat level thanks to the ground black pepper and chili powder. You can easily adjust the spice by adding more or less black pepper depending on your preference.
Is there a vegetarian version of this dish?
While this recipe features chicken, you can substitute the meat with tofu or tempeh and use vegetable broth instead of chicken broth to create a delicious vegetarian version with similar flavors and textures.
What type of rice is best to serve with this recipe?
Steamed jasmine rice works beautifully because it’s fragrant and slightly sticky, which helps soak up the sauce. You can also use brown rice or even noodles depending on your personal taste and dietary preferences.
Can I prepare the sauce in advance?
Yes, making the sauce ahead of time is a great time-saver! Simply whisk the ingredients and keep it covered in the fridge for up to 24 hours. Just give it a quick stir before adding it to the cooked chicken and vegetables.
Final Thoughts
If you’ve been craving that perfect balance of peppery spice and savory sweetness reminiscent of Panda Express, this Black Pepper Chicken Panda Express Recipe is a must-try. It’s delightfully simple, packed with flavor, and perfect for weeknight dinners or impressing friends with an Asian-inspired feast. So go ahead, bring a little restaurant magic into your kitchen and enjoy every joyful bite!
Print
Black Pepper Chicken Panda Express Recipe
- Prep Time: 12 minutes
- Cook Time: 13 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Description
A flavorful and quick Black Pepper Chicken recipe inspired by Panda Express, featuring tender chicken thighs stir-fried with crisp vegetables in a savory black pepper sauce. Perfect for a satisfying weeknight dinner ready in under 30 minutes.
Ingredients
Sauce Ingredients
- ½ cup (118 ml) chicken broth
- ¼ cup (58 g) oyster sauce
- 2 tbsp (59 ml) rice vinegar
- 1 garlic clove, minced
- 1 tbsp dark brown sugar
- ½ tbsp cornstarch
- 1 tsp ground black pepper (adjust to taste)
- ½ tsp chili powder
- ¼ tsp ginger powder
Chicken
- 1¼ lb (567 g) boneless skinless chicken thighs, cubed
- 1 tbsp cornstarch
- Splash of low-sodium soy sauce
Vegetables and Oil
- 1 medium green bell pepper, chopped into 1” pieces
- ½ large white onion, chopped into 1” pieces
- 3 stalks celery, sliced at an angle
- 1–2 tbsp cooking oil (for stir-frying)
Instructions
- Make the Sauce: In a small bowl, whisk together chicken broth, oyster sauce, rice vinegar, minced garlic, dark brown sugar, cornstarch, ground black pepper, chili powder, and ginger powder until smooth. Set aside for later use.
- Prep the Chicken: Place the cubed chicken thighs in a bowl, then toss with 1 tablespoon cornstarch and a splash of low-sodium soy sauce. Let the chicken marinate and sit for 10 minutes to enhance flavor and texture.
- Sear the Chicken: Heat 1 tablespoon of cooking oil in a skillet over medium-high heat. Add the chicken pieces and sauté until they are browned on the outside and about halfway cooked through. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add additional oil if needed. Stir-fry the chopped green bell pepper, white onion, and sliced celery for 5 to 7 minutes until the vegetables are slightly tender but still crisp, enhancing their natural flavors.
- Combine and Simmer: Return the partially cooked chicken to the skillet with the stir-fried vegetables. Pour in the prepared sauce and continue cooking for 3 to 4 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked through.
- Serve: Serve the black pepper chicken hot over steamed rice or noodles. Optionally garnish with extra freshly cracked black pepper or chopped green onions for an added burst of flavor and visual appeal.
Notes
- Adjust black pepper quantity according to your heat preference.
- You can substitute chicken thighs with boneless chicken breast, though thighs yield juicier results.
- For gluten-free, ensure oyster sauce and soy sauce used are certified gluten-free.
- This dish pairs well with steamed jasmine rice or lo mein noodles.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
