Panda Express Black Pepper Chicken

why make this recipe

Panda Express Black Pepper Chicken is a popular dish loved for its bold flavors and simple ingredients. Making this delicious recipe at home means you can enjoy a quick and tasty meal without the takeout wait. It’s perfect for busy weeknights and can be tailored to your taste. Plus, it’s less expensive than dining out!

how to make Panda Express Black Pepper Chicken

Ingredients:

• 1 pound chicken breast, diced
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon black pepper
• 1 tablespoon cornstarch
• Salt to taste
• Green onions for garnish

Directions:

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the sliced bell pepper, onion, and minced garlic; sauté for another 3-4 minutes.
4. In a small bowl, mix the soy sauce, oyster sauce, black pepper, and cornstarch.
5. Pour the sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes until the sauce thickens.
6. Season with salt to taste and garnish with green onions before serving.

how to serve Panda Express Black Pepper Chicken

Serve your Black Pepper Chicken hot over a bed of steamed rice or with a side of noodles. You can also add some extra vegetables for a burst of color and nutrition. Make sure to sprinkle some green onions on top for a fresh finish!

how to store Panda Express Black Pepper Chicken

To store leftovers, let the chicken cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will stay good for about 3-4 days. You can also freeze it for up to 2-3 months. To reheat, simply warm it in a skillet over medium heat until heated through.

tips to make Panda Express Black Pepper Chicken

• For extra flavor, marinate the diced chicken in soy sauce, garlic, and black pepper for 30 minutes before cooking.
• Make sure to cut the vegetables into similar sizes for even cooking.
• If you like more spice, add some red pepper flakes or a bit more black pepper.

variation

You can easily customize this recipe by adding other vegetables like broccoli, carrots, or snap peas. If you want a vegetarian version, substitute chicken with tofu or seitan.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken. Thaw it completely before cooking for even cooking.

2. Is it spicy?
The dish has a peppery kick, but you can adjust the amount of black pepper to your preference.

3. What can I serve with this dish?
It pairs well with rice, fried rice, or noodles. You can also serve it with a side salad for a complete meal.

Panda Express Black Pepper Chicken

A quick and flavorful homemade version of the popular Panda Express Black Pepper Chicken, perfect for busy weeknights and customizable to your taste.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American Chinese

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound chicken breast, diced
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon black pepper
• 1 tablespoon cornstarch
• Salt to taste
• Green onions for garnish

Method

 

Cooking

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the sliced bell pepper, onion, and minced garlic; sauté for another 3-4 minutes.
4. In a small bowl, mix the soy sauce, oyster sauce, black pepper, and cornstarch.
5. Pour the sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes until the sauce thickens.
6. Season with salt to taste and garnish with green onions before serving.

Notes

For extra flavor, marinate the diced chicken in soy sauce, garlic, and black pepper for 30 minutes before cooking. Make sure to cut the vegetables into similar sizes for even cooking. If you like more spice, add some red pepper flakes or a bit more black pepper. To store leftovers, let the chicken cool to room temperature, then transfer it to an airtight container and refrigerate for about 3-4 days or freeze for 2-3 months.