Main Dishescopykat
Panda Express Black Pepper Chicken
A quick copycat of the Panda Express classic, with silky velveted chicken thighs, crisp celery, and a rich black pepper sauce ready in one skillet.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Trim excess fat off the chicken thighs, and cut them into 1-inch pieces. Place chicken in a bowl, and add 1 tablespoon cornstarch and 1 tablespoon low-sodium soy sauce. Stir well. Let the chicken sit for 15 to ⏱️ 30 minutes while you prepare the vegetables and sauce.
cornstarch1 teaspoonlow-sodium soy sauce1 tablespoon¼ cup low-sodium soy sauce
2
In a small bowl, prepare the sauce by combining ¼ cup low-sodium soy sauce, oyster sauce, rice wine, sesame oil, minced garlic, ground black pepper, ground ginger, 1 teaspoon cornstarch, and brown sugar.
low-sodium soy sauce1 tablespoon¼ cup low-sodium soy sauceoyster sauce2 tablespoonsrice wine2 tablespoonssesame oil1 teaspoonminced garlic2 teaspoonscornstarch1 teaspoonbrown sugar1 teaspoon
3
Heat 3 tablespoons of oil in a wok over high heat; sear chicken until golden, which should take 4 to ⏱️ 5 minutes. Stir the chicken in the wok frequently. When the chicken is done, remove it from the wok.
4
In the same wok, stir-fry celery and onion for ⏱️ 30-45 seconds (just slightly cooked, still crisp). If the wok is dry, you can add up to 1 tablespoon of oil.
5
Return chicken to the wok, pour in the sauce. Toss everything together for about ⏱️ 30 seconds until the sauce thickens and coats everything.
Nutrition Facts
calories
309 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
1144 mg
protein Content
25 g
trans Fat Content
0.1 g
cholesterol Content
108 mg
carbohydrate Content
14 g
saturated Fat Content
3 g
unsaturated Fat Content
11 g
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