Panda Express Black Pepper Chicken

This Panda Express Black Pepper Chicken is a perfect copycat recipe! The sauce is super easy to make using pantry staples.

I don't know about you, but whenever I go to a mall food court, I'm headed right for the Chinese food. This black pepper chicken totally hits those cravings for when you want the flavor of Chinese fast food without the mall crowds.

Why you'll love this recipe

• Takeout copycat: It tastes just like the black pepper chicken you'd get at Panda Express.
• Easy ingredients: This recipe is made with pantry staples you probably already have at home.

Ingredients and substitutions

• Olive oil – use any neutral cooking oil like avocado oil.
• Chicken breasts – chicken thighs would also work.
• Cornstarch – use potato starch or arrowroot instead.
• Yellow onion – substitute for white onion or red onion.
• Celery – or another veggie like bok choy, carrots or zucchini.
• Red pepper – use any colour bell pepper of your choice.
• Scallions, sesame seeds & chili flakes – optional garnishes.

Stir fry sauce

• Hoisin sauce – oyster sauce would also work.
• Soy sauce – coconut aminos or tamari are the best substitutes.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Black pepper – green or white peppercorns will work, but have a different flavour.

Rice

• White rice – serve with brown rice instead.
• Butter – margarine would also be good.

How to make black pepper chicken

Step 1: Season the chicken.

Toss the chicken in the cornstarch. Meanwhile, cook the rice.

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Sauté the vegetables.

Add the veggies and sauté.

Step 4: Add the sauce.

Stir in with the chicken and veggies.

Step 5: Stir to combine.

Cook until the sauce thickens.

Step 6: Serve over rice.

Garnish with scallions, sesame seeds and chili flakes.

Frequently asked questions

How do I get that “wok hei” flavour?

“Wok hei” is that smoky and slightly charred flavour characteristic of stir-fries cooked over high heat in a wok. Using a wok, high heat, and a small amount of oil can help bring out this flavour. Also, don't overcrowd the pan, and let the food sear before stirring.

How many calories are in this recipe?

The Panda Express black pepper chicken has 660 calories with white rice. My version has 417 calories per serving, so you're definitely saving on the calorie count.

How can I make this gluten free?

Swap soy sauce for tamari or coconut aminos, use gluten-free hoisin sauce, and double-check that your cornstarch is gluten-free. Then, serve with white rice or gluten-free noodles for a fully gluten-free meal!

What to serve with black pepper chicken

I like keeping it simple with a side of white rice, but if you're looking for more side dish options, here are some ideas:

• Cauliflower rice for a low-carb option
• Lo mein or chow mein to add variety and texture to your meal. Toss them with a simple soy sauce and sesame oil mixture or add them directly to the stir-fry during the last few minutes of cooking
• Steam or stir fry bok choy, broccoli, snow peas, or asparagus
• Vegetable spring rolls or egg rolls

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 5 days.

Reheat: Microwave for 1-2 minutes or warm in a pan over medium heat until heated through.

Freeze & reheat from frozen: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat in a pan or microwave until warm.

Meal prep tools

• Grab some glass meal prep bowls if you plan on storing the leftovers for lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!