Black Pepper Chicken

This Black Pepper Chicken is a quick stir fry made in just 3 easy steps! This Panda Express copycat is made from scratch with just a few ingredients.

I was asked recently by one of my readers for an Asian restaurant copycat recipe. After sharing my favorites (P.F. Chang's Chicken Lettuce Wraps, anyone?), I realized it was time to make a new one. A quick and easy stir fry that is! This Black Pepper Chicken will sound and look familiar to Panda Express fans. It only requires a handful of ingredients and 3 steps to make it: cook the chicken, saute veggies and simmer everything with the sauce. Just like that, an easy yet delicious dinner ready to be served!

Ingredients:

• chicken (breasts or thighs)
• olive oil
• bell pepper
• celery
• onion
• garlic
• ginger
• soy sauce
• rice vinegar
• cornstarch
• black pepper

How to make Black Pepper Chicken?

• Start by slicing pepper, onion, and celery.
• Mince garlic and grate ginger.
• Cut chicken into bite-size pieces.
• Heat up oil in a skillet and cook chicken until no longer pink. Remove from skillet.
• Add garlic and ginger to the pan and saute for 1 minute.
• Add pepper and saute for about 3 minutes. Then add onion and celery. Cook until veggies are cooked but not completely soft.
• Mix sauce ingredients in a small bowl. Add to veggies, along with the chicken. Stir everything together and simmer until the sauce thickens.

Can I make it ahead of time?

This dish can be easily prepared ahead of time. Cook the chicken and veggies. You can even mix the sauce ingredients together. Chill everything for up to 4 days. I do recommend adding the sauce to the dish before serving. Otherwise, it will thicken too much and soak into the veggies and chicken. If you like it saucy, add it just before serving and simmer everything to reheat.

How to serve Black Pepper Chicken?

The best way is to serve it with rice (white, Jasmin, etc.). I have a simple recipe for cooking rice in the Instant Pot that never fails me. You can also serve it with noodles.

What other veggies can I add to this dish?

You can add anything you like, just like with any stir fry. Mushrooms, zucchini, baby corn, all work well. Garnish with sliced green onions and sesame seeds.

More Asian dinner recipes:

• Vegetable Stir Fry
• Kung Pao Chicken
• Egg Drop Soup
• Honey Garlic Shrimp
• Easy Mongolian Chicken

For more recipes like this one, feel free to browse our Asian category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

Black Pepper Chicken

Author: Anna

This Black Pepper Chicken is a quick stir fry made in just 3 easy steps! This Panda Express copycat is made from scratch with just a few ingredients.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 224 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 medium chicken breasts boneless and skinless
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoon olive oil divided
• ▢ 1 teaspoon grated fresh ginger
• ▢ 3 teaspoons minced garlic
• ▢ ½ medium yellow onion sliced
• ▢ 2 celery stalks chopped
• ▢ 1 green bell pepper sliced
• ▢ 1 ½ teaspoon black pepper
• ▢ ¼ cup low-sodium soy sauce
• ▢ ¼ cup water or chicken stock
• ▢ 2 teaspoons rice vinegar
• ▢ 2 teaspoons cornstarch

Instructions

 

• Cut chicken into bite-size pieces.
  2 medium chicken breasts
• In a small bowl, mix soy sauce, water, vinegar and cornstarch. Set aside.
  ¼ cup low-sodium soy sauce, ¼ cup water or chicken stock, 2 teaspoons rice vinegar, 2 teaspoons cornstarch
• In a skillet, heat up 1 tablespoon of oil over medium heat. Add chicken and cook until no longer pink. Remove from skillet onto a plate and set aside.
  2 tablespoon olive oil
• To the same pan, add more oil. Add garlic and ginger and saute for 1 minute.
  1 teaspoon grated fresh ginger, 3 teaspoons minced garlic
• Add pepper and saute for about 3 minutes. Then add onion and celery. Cook until veggies are cooked but not completely soft.
  ½ medium yellow onion, 2 celery stalks, 1 green bell pepper
• Add pepper, salt and stir.
  ¼ teaspoon salt, 1 ½ teaspoon black pepper
• Give the sauce mixture a few stirs and add it to veggies, along with the chicken. Stir everything together and simmer until the sauce thickens.
• Serve with rice, garnished with chopped green onions and toasted sesame seeds.

Notes

• Make sure to use low-sodium soy sauce. Regular is very salty.
• Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition

Calories: 224kcal | Carbohydrates: 7g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 827mg | Potassium: 592mg | Fiber: 1g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 28mg | Calcium: 31mg | Iron: 1mg

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