Black Pepper Chicken Panda Express
A bold and savory stir-fry that brings the iconic flavor of black pepper chicken Panda Express right to your kitchen. Loaded with juicy chicken, crunchy veggies, and a fiery pepper sauce, it’s the perfect easy weeknight dinner or meal prep go-to. Ready in under 30 minutes, healthier than takeout, and incredibly satisfying!✅ Try this irresistible homemade version and make dinner exciting again!
Ingredients
For the Sauce:
- 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
For the Chicken & Veggies:
- 1¼ lb 567 g boneless skinless chicken thighs, cubed
- 1 tbsp cornstarch
- Splash of low-sodium soy sauce
- 1 medium green bell pepper chopped (1” pieces)
- ½ large white onion chopped (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 broth, oyster sauce, rice vinegar, garlic, sugar, cornstarch, black pepper, chili powder, and ginger powder. Set aside.
- Prep the Chicken: Toss chicken thighs in a bowl with 1 tbsp cornstarch and a splash of soy sauce. Let it sit for 10 minutes.
- Sear the Chicken: Heat oil in a skillet over medium-high. Sauté chicken until browned and half-cooked. Remove and set aside.
- Cook Veggies: In the same pan, add more oil if needed. Stir-fry bell pepper, onion, and celery for 5–7 minutes until slightly tender.
- Combine: Return chicken to the skillet. Add sauce and cook for another 3–4 minutes until sauce thickens and chicken is fully cooked.
- Serve: Spoon over rice or noodles. Garnish with extra cracked pepper or green onions if desired.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 28g |
| Total Fat | 15g |
| Saturated Fat | 2.5g |
| Carbohydrates | 14g |
| Sugars | 5g |
| Fiber | 2g |
| Sodium | 920mg |
| Cholesterol | 80mg |