Welcome to the ultimate guide for mastering this incredible Black Pepper Chicken recipe, a dish renowned for its bold flavors and satisfying simplicity. This isn’t just any stir-fry; it’s a meticulously crafted Panda Express copycat that allows you to recreate restaurant-quality taste right in your own kitchen. Forget complicated steps or a long list of exotic ingredients – this recipe is designed to be quick, easy, and incredibly delicious, making it perfect for busy weeknights or a spontaneous craving for something Asian-inspired.

Authentic & Easy Black Pepper Chicken (Panda Express Copycat)

There’s something uniquely satisfying about a perfectly executed stir-fry. The vibrant colors, the crisp-tender vegetables, and the succulent meat coated in a savory sauce – it’s a symphony of textures and tastes. If you’re a fan of the iconic Black Pepper Chicken from Panda Express, get ready to elevate your home cooking game. This recipe delivers all the familiar flavors and aromas you love, with the added benefit of being homemade from scratch. You’ll be amazed at how simple it is to achieve such a robust and mouthwatering dish with just a handful of everyday ingredients and three straightforward steps: cook the chicken, sauté the fresh vegetables, and finally, simmer everything together with our signature black pepper sauce until it thickens to perfection. In no time, you’ll have a delightful and easy dinner ready to impress!

Creating this Black Pepper Chicken at home offers several advantages. Not only do you have complete control over the quality and freshness of your ingredients, but you can also customize it to suit your preferences. Want more spice? Add extra black pepper. Prefer less sodium? Adjust the soy sauce. This flexibility ensures a meal that’s tailored perfectly to your taste buds, often healthier, and undoubtedly more economical than frequent takeout. Plus, the sense of accomplishment from preparing such a fantastic meal from scratch is truly rewarding. Let’s dive into the details and get cooking!

Ingredients for Irresistible Black Pepper Chicken

The magic of this Black Pepper Chicken lies in its carefully selected, yet simple, ingredients. Each component plays a vital role in building the layered flavors and appealing textures of the dish. Here’s what you’ll need to gather:

Chicken: For the best results, opt for boneless, skinless chicken breasts or thighs. Breasts are leaner and cook quickly, while thighs offer a juicier, richer flavor. Cut them into uniform bite-sized pieces for even cooking.
Olive Oil: Essential for sautéing the chicken and vegetables. A neutral oil like vegetable or canola oil can also be used.
Bell Pepper: A green bell pepper is traditional for its slightly bitter contrast and vibrant color, but feel free to use red, yellow, or orange for a sweeter profile. Slice it thinly.
Celery: Adds a delightful crunch and a subtle earthy flavor that complements the other ingredients. Chop it into small pieces.
Onion: Yellow onion, sliced or diced, provides a foundational sweetness and aroma to the stir-fry.
Garlic: Freshly minced garlic is crucial for an aromatic base. Do not substitute with garlic powder for this recipe; fresh is key.
Ginger: Freshly grated ginger adds a warm, pungent kick that is characteristic of many Asian dishes. Like garlic, fresh ginger offers superior flavor.
Soy Sauce: Low-sodium soy sauce is highly recommended. Regular soy sauce can make the dish overly salty, especially when reducing the sauce.
Rice Vinegar: Adds a touch of acidity and brightness to the sauce, balancing the savory flavors.
Cornstarch: This is our secret weapon for thickening the sauce, giving it that glossy, restaurant-style consistency.
Black Pepper: The star of the show! Freshly ground black pepper is paramount for its intense flavor and aroma. We’re talking a generous amount to truly make it “black pepper” chicken.
Water or Chicken Stock: Used as the liquid base for the sauce. Chicken stock will add an extra layer of savory depth.
Salt: A small amount to season the chicken and balance the overall flavor.

Ingredients for black pepper chicken on a board.

How to Make Black Pepper Chicken: A Step-by-Step Guide

Creating this flavorful Black Pepper Chicken is incredibly simple, breaking down into just a few easy stages. Precision in preparation (mise en place) will make the cooking process even smoother and faster. Follow these steps for a perfect stir-fry every time:

Prepare Your Ingredients: Begin by prepping all your vegetables. Slice the bell pepper and onion. Chop the celery into small, manageable pieces. Mince the fresh garlic and grate the fresh ginger. Finally, cut your chicken breasts or thighs into uniform, bite-sized pieces. Season the chicken lightly with a pinch of salt.
Whisk the Sauce: In a small bowl, combine the low-sodium soy sauce, water (or chicken stock), rice vinegar, and cornstarch. Whisk until the cornstarch is fully dissolved and no lumps remain. Set this mixture aside; it will be added at the very end to thicken the sauce.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Cook for about 3-5 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned on all sides. Do not overcrowd the pan; cook in batches if necessary to ensure proper browning. Remove the cooked chicken from the skillet and set it aside on a plate.
Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the same skillet. Reduce the heat to medium. Add the minced garlic and grated ginger and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
Cook the Vegetables: Add the sliced bell pepper to the skillet and sauté for approximately 3 minutes, allowing it to soften slightly while retaining some crunch. Next, add the sliced onion and chopped celery. Continue to cook for another 3-5 minutes, stirring occasionally, until the vegetables are tender-crisp – they should still have a slight bite to them.
Season with Black Pepper and Salt: Once the vegetables reach your desired tenderness, add the generous amount of freshly ground black pepper and the remaining ¼ teaspoon of salt. Stir well to coat all the ingredients, infusing them with the dish’s signature peppery kick.
Combine and Thicken the Sauce: Give your prepared sauce mixture a quick whisk one more time, as cornstarch can settle at the bottom. Pour the sauce into the skillet with the vegetables. Immediately return the cooked chicken to the pan. Stir everything together continuously as the sauce begins to heat. Bring the mixture to a gentle simmer, stirring constantly, and watch as the sauce thickens beautifully, coating the chicken and vegetables in a glossy, savory glaze. This usually takes only 1-2 minutes.
Serve Immediately: Remove the skillet from the heat as soon as the sauce reaches your desired thickness. Serve your homemade Black Pepper Chicken hot, ideally garnished with chopped green onions and toasted sesame seeds, and paired with your favorite side. Enjoy the fruits of your labor!

Make Ahead & Storage Tips for Busy Schedules

One of the fantastic aspects of stir-fries like Black Pepper Chicken is their suitability for meal prepping and making ahead. This dish can be easily prepared in advance, saving you valuable time during busy weeknights. Here’s how to do it effectively:

Prep Components Ahead: You can chop all your vegetables (bell pepper, onion, celery, garlic, ginger) and cut your chicken into bite-sized pieces up to 2-3 days in advance. Store them in airtight containers in the refrigerator. You can also mix the sauce ingredients (soy sauce, water/stock, rice vinegar, cornstarch) and keep it in a separate sealed container in the fridge. This pre-preparation drastically reduces cooking time on the day you plan to serve.
Cook and Assemble (Partial): You can cook the chicken and sauté the vegetables until tender-crisp, as described in steps 3-5 of the instructions. Allow them to cool completely, then store them together in an airtight container in the refrigerator for up to 4 days.
The Sauce Rule: It is highly recommended to add the sauce to the dish *just before serving and reheating*. If you add the sauce too early (e.g., when initially cooking the components and then storing), it will thicken significantly as it cools and continues to soak into the chicken and vegetables. This can result in a much less appealing, overly thick, or absorbed sauce upon reheating. For that fresh, saucy finish, keep the sauce separate until the final step.
Reheating: When ready to serve, reheat the cooked chicken and vegetables in a skillet over medium heat until warmed through. Give your pre-mixed sauce a good whisk, then pour it over the hot chicken and veggies. Stir constantly and simmer for 1-2 minutes until the sauce thickens and everything is thoroughly heated.
Freezing: While technically possible, freezing cooked Black Pepper Chicken is not ideal as the vegetables might become too soft and watery upon thawing and reheating. It’s best enjoyed fresh or from refrigeration.

Perfect Pairings: What to Serve with Black Pepper Chicken

Black Pepper Chicken is a wonderfully versatile dish that pairs beautifully with a variety of sides, creating a complete and satisfying meal. Here are some popular and delicious serving suggestions:

Rice: This is the classic accompaniment for a reason. The fluffy grains absorb the delicious sauce, making every bite flavorful.
- Jasmine Rice: Its fragrant aroma and slightly sticky texture are perfect.
- White Rice: A simple, neutral base that lets the chicken shine.
- Brown Rice: For a healthier, nuttier, and chewier option.
- Instant Pot Fluffy Rice: If you’re looking for a foolproof method, my simple recipe for rice in the Instant Pot guarantees perfect, fluffy rice every time.
Noodles: For a heartier meal, serve your Black Pepper Chicken over a bed of stir-fried noodles.
- Lo Mein Noodles: Tossed lightly in a complementary sauce.
- Ramen Noodles: Cooked and drained, then added to the pan for a quick toss.
- Rice Vermicelli: A lighter, gluten-free option.
Steamed Vegetables: To add more greens and fresh crunch, serve with a side of steamed broccoli, bok choy, or asparagus.
Egg Rolls or Spring Rolls: For a truly restaurant-style experience, pair your stir-fry with some crispy egg rolls or fresh spring rolls.
Lettuce Wraps: Serve the Black Pepper Chicken in crisp lettuce cups for a lighter, low-carb meal.

Don’t forget the garnishes! A sprinkle of sliced green onions and a handful of toasted sesame seeds add both visual appeal and an extra layer of flavor and texture to your finished dish.

Customizing Your Black Pepper Chicken: Variations & Substitutions

One of the joys of cooking at home is the freedom to customize dishes to your liking. This Black Pepper Chicken recipe is incredibly flexible, allowing for various substitutions and additions to suit different tastes and dietary needs. Think of it as a delicious canvas for your culinary creativity!

Expand Your Veggie Palette: Just like with any stir-fry, the possibilities for adding vegetables are endless. Experiment with:
- Mushrooms: Sliced button, cremini, or shiitake mushrooms add an umami depth.
- Zucchini or Yellow Squash: Cut into half-moons or sticks for a fresh, mild addition.
- Baby Corn: Offers a unique crunch and sweet flavor.
- Broccoli or Cauliflower Florets: Add them early to ensure they cook through.
- Snap Peas or Snow Peas: For a sweet, crisp texture.
- Carrots: Julienne or thinly slice for color and sweetness.
- Bok Choy: A great leafy green that wilts perfectly into stir-fries.
- Water Chestnuts or Bamboo Shoots: For an extra layer of authentic Asian crunch.
Protein Alternatives: While chicken is traditional, feel free to swap it out or add other proteins:
- Beef: Thinly sliced flank steak or sirloin works wonderfully. Marinate it briefly in soy sauce and cornstarch for tenderness.
- Shrimp: Add towards the end of cooking as shrimp cooks very quickly.
- Tofu: Use extra-firm tofu, pressed and cubed, then pan-fried until golden for a vegetarian option.
- Pork: Thinly sliced pork tenderloin or shoulder.
Adjusting the Heat: If you crave more spice, consider adding a pinch of red pepper flakes along with the black pepper, or a dash of chili garlic sauce to the final sauce. For less heat, simply reduce the amount of black pepper.
Sauce Enhancements:
- Sesame Oil: A drizzle of toasted sesame oil at the very end adds a wonderfully nutty aroma.
- Honey or Brown Sugar: A teaspoon can balance the savory and peppery notes with a hint of sweetness, if desired.
- Oyster Sauce: For an additional layer of rich, savory umami.
Dietary Considerations:
- Gluten-Free: Use tamari instead of soy sauce and ensure any other additives are gluten-free.
- Low-Carb: Serve over cauliflower rice or zucchini noodles, and ensure your soy sauce is sugar-free.

Frequently Asked Questions (FAQs)

Q: Is Black Pepper Chicken usually spicy?: A: Yes, it is known for its distinctive peppery kick, thanks to the generous use of black pepper. The spiciness primarily comes from the black pepper, not chili heat. You can adjust the amount of black pepper to your preference.
Q: Can I use frozen vegetables for this stir-fry?: A: While fresh vegetables are preferred for their texture and flavor, you can use frozen mixed stir-fry vegetables in a pinch. Add them directly to the pan (no need to thaw) after sautéing the aromatics. Cook until heated through and crisp-tender before adding the sauce.
Q: My sauce isn’t thickening. What went wrong?: A: The most common reason is that the cornstarch wasn’t thoroughly mixed before adding to the pan, or the sauce didn’t reach a strong enough simmer. Ensure you whisk the cornstarch mixture well right before pouring it in, and let it simmer for a minute or two, stirring constantly. If it’s still too thin, you can mix another teaspoon of cornstarch with a tablespoon of cold water, then slowly stir this slurry into the simmering sauce until it reaches your desired consistency.
Q: What if my sauce is too thick?: A: If your sauce becomes too thick, simply add a tablespoon or two of water or chicken stock and stir until it thins to your preferred consistency.
Q: Can I marinate the chicken?: A: Absolutely! For extra tender and flavorful chicken, you can marinate the bite-sized pieces for 15-30 minutes (or even overnight) in a small amount of soy sauce, a dash of rice vinegar, and a teaspoon of cornstarch. This velvetizing technique is common in Asian cooking and will make your chicken incredibly tender.
Q: Is this recipe gluten-free?: A: To make this recipe gluten-free, you must substitute regular soy sauce with tamari (which is gluten-free) and ensure all other ingredients (like chicken stock) are certified gluten-free.

For even more delicious inspiration, feel free to browse our Asian category for a diverse range of recipes that are sure to become family favorites. Here are a few to get you started:

Flavorful Vegetable Stir Fry
Authentic Kung Pao Chicken
Comforting Egg Drop Soup
Quick Honey Garlic Shrimp
Easy Mongolian Chicken

We hope this detailed guide helps you create the most delicious Black Pepper Chicken right in your own kitchen. This recipe is a testament to how simple ingredients can come together to produce an extraordinarily flavorful dish that rivals your favorite takeout. Enjoy the process of cooking and the joy of sharing this wonderful meal!

If you enjoy this recipe and decide to make it, please snap a photo and share it on INSTAGRAM! Don’t forget to tag me @crunchycreamysweet so I can see your amazing creations 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.

Rated 5 out of 5 stars based on 3 votes.

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Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Course

Main Course

Cuisine

Asian

Servings

4 servings

Calories

224 kcal

Ingredients

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.
In a small bowl, mix soy sauce, water, vinegar and cornstarch. Set aside.
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.
To the same pan, add more oil. Add garlic and ginger and sauté for 1 minute.
Add pepper and sauté for about 3 minutes. Then add onion and celery. Cook until veggies are cooked but not completely soft.
Add pepper, salt and stir.
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

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