Black Pepper Chicken
This Black Pepper Chicken is tender, saucy, and full of bold, peppery flavor. A Panda Express copycat made better at home with fresh ingredients and authentic Chinese stir-fry technique.
Equipment
- Wok
- Cutting Board
- Measuring Spoons
Ingredients
For the Chicken
- 12 oz boneless skinless chicken breast or thighs sliced thin
- 3 tbsp water
- 1 tsp cornstarch
- 1 tsp neutral oil vegetable, canola, or avocado
- 2 tsp oyster sauce
- 0.5 tsp coarsely ground black pepper
For the Sauce & Vegetables
- 0.5 cup low sodium chicken stock
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 tsp dark soy sauce
- 0.5 tsp sesame oil
- 3 tbsp neutral oil divided
- 2 cloves garlic finely chopped
- 1 medium onion cut into wedges
- 1 tbsp Shaoxing wine
- 0.5 bell pepper cut into 1-inch pieces
- 1 stalk celery sliced on an angle
- 1 tsp coarsely ground black pepper
- 1.5 tsp cornstarch mixed with 2 tablespoons water to make slurry
Instructions
- Place sliced chicken in a bowl. Add water, cornstarch, oil, oyster sauce, and pepper. Mix well and let marinate for 10 minutes.
- In a separate bowl, mix chicken stock, oyster sauce, light soy sauce, sugar, dark soy sauce, and sesame oil. Set aside.
- Heat 2 tbsp oil in a hot wok. Sear marinated chicken until opaque. Remove and set aside.
- Add remaining oil, then stir-fry garlic and onion for 20 seconds. Add Shaoxing wine around the edges to deglaze.
- Add bell pepper, celery, and black pepper. Stir-fry until just tender.
- Pour in the sauce mixture and bring to a simmer. Stir to deglaze the pan.
- Add cornstarch slurry while stirring. Let it thicken for 10–15 seconds.
- Return chicken to the pan and toss everything until coated and heated through. Adjust seasoning if needed and serve hot.
Notes
You can use chicken thighs for more flavor and moisture. For extra sauce, double the sauce ingredients. Don’t skip the velveting step for best texture.