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
Scale
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.
