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Panda Express Black Pepper Chicken
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5 from 9 votes

Panda Express Black Pepper Chicken {Copycat Recipe}

This Panda Express Black Pepper Chicken is a perfect copycat recipe! The sauce is super easy to make using pantry staples.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 417kcal


  • 1 tbsp olive oil
  • 1 lb chicken breasts
  • 1 tbsp cornstarch
  • Salt & pepper, to taste
  • 1 yellow onion, chopped
  • 4 celery stalks, chopped
  • 1 red or green pepper, chopped
  • Scallions, sesame seeds & chili flakes, for garnish (optional)

Stir fry sauce

  • 1/4 cup hoisin sauce
  • 2 tbsp soy sauce
  • 4 cloves garlic, minced
  • 2 tsp black pepper


  • 1 3/4 cups water
  • 1 cup white rice
  • 1 tsp butter
  • 1 pinch salt


  • Mix ingredients together for stir fry sauce, then cook rice in a rice cooker.
  • Season chicken with salt & pepper, then toss in cornstarch. Add olive oil to a large skillet over high heat, then add chicken and saute for 3-4 minutes until lightly browned.
  • Add onion, celery and red pepper, sauteeing another 4-5 minutes until veggies soften. Mix in stir fry sauce, then cook another 2 minutes until it thickens.
  • Serve chicken over rice and garnish with scallions, sesame seeds and chili flakes. Enjoy!



Feel free to add in more veggies like broccoli, cauliflower, bok choy, mushrooms, carrots and more.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.


Calories: 417kcal | Carbohydrates: 53g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 973mg | Potassium: 719mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1176IU | Vitamin C: 43mg | Calcium: 50mg | Iron: 1mg