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Authentic Copycat Panda Express Black Pepper Chicken Recipe

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This Copycat Panda Express Black Pepper Chicken Recipe brings the beloved takeout experience right to your kitchen with tender chicken and a rich, peppery sauce. It’s a quick and satisfying dish that will impress your family and friends.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (or breasts, or thinly sliced beef)
  • 2 tablespoons soy sauce (divided)
  • 2 tablespoons cornstarch (divided)
  • 1–2 green bell peppers (cut into 1-inch pieces)
  • 1 red bell pepper (optional, cut into 1-inch pieces)
  • 1 yellow onion (cut into 1-inch pieces)
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water or chicken broth
  • 3–4 teaspoons freshly ground black pepper (to taste)
  • 2–3 tablespoons neutral oil (vegetable, canola, or grapeseed)
  • 2–3 cloves garlic (minced)
  • 1 inch fresh ginger (grated)

Instructions

  1. Prepare the Chicken: Start by cutting your boneless, skinless chicken thighs (or breasts, or thinly sliced beef) into bite-sized 1-inch pieces. In a medium bowl, combine the chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss well to coat every piece. This marinade helps tenderize the chicken and gives it a lovely texture. Set aside for at least 15 minutes while you prepare other ingredients.
  2. Chop Your Veggies: Cut your green (and red, if using) bell peppers and yellow onion into roughly 1-inch pieces. Mince your garlic and grate your fresh ginger. Having everything prepped and ready (mise en place!) is crucial for stir-frying.
  3. Whisk the Sauce: In a small bowl, combine the remaining soy sauce, oyster sauce, sugar, and the remaining 1 tablespoon of cornstarch. Add about 1/4 cup of water or chicken broth and whisk until the cornstarch is fully dissolved and there are no lumps. Set this aside; you'll need it quickly later.
  4. Cook the Chicken: Heat 1 tablespoon of neutral oil in a large wok or a heavy-bottomed skillet over medium-high heat until it's shimmering. Add half of the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, until browned and mostly cooked through. Remove the cooked chicken from the pan and set it aside. Add another tablespoon of oil and repeat with the remaining chicken.
  5. Sauté the Aromatics and Veggies: Add another teaspoon of oil to the wok if needed. Toss in the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant (be careful not to burn it!). Immediately add the chopped bell peppers and onion to the wok. Stir-fry for 2-3 minutes, until they are tender-crisp – you want them to still have a little bite.
  6. Combine and Sauce: Return all of the cooked chicken to the wok with the vegetables. Give your prepared sauce mixture another quick whisk (as cornstarch can settle) and pour it over the chicken and vegetables. Stir continuously, ensuring everything is coated. The sauce will thicken rapidly as it heats.
  7. Add the Black Pepper: Once the sauce has thickened and is glossy, remove the wok from the heat. This is the moment for the black pepper! Add a generous amount of freshly ground black pepper – I usually start with 1 to 1.5 teaspoons, but you can adjust to your preference. Stir it in thoroughly. The residual heat will warm the pepper without cooking away its vibrant flavor.
  8. Serve Immediately: Transfer your Copycat Panda Express Black Pepper Chicken to serving plates and enjoy immediately, ideally over a bed of steamed white rice.

Nutrition

Keywords: Don't skimp on the freshly ground black pepper for the best flavor. Ensure your wok or skillet is very hot before cooking to achieve a nice sear on the chicken and veggies.

Find it online: https://crumella.com/authentic-copycat-panda-express-black-pepper-chicken-recipe/