Panda Express Black Pepper Chicken

Recreate the bold flavors of Panda Express at home with this easy copycat Panda Express black pepper chicken recipe. Strips of tender chicken, crisp celery, and onions are coated in a rich, peppery sauce that’s just like the popular takeout version.

Perfect for a quick weeknight dinner, this easy stir-fry comes together in minutes with simple ingredients. Serve it over Panda Express chow mein or Panda Express fried rice for a tasty homemade version of your favorite Panda Express order.

🥘 Ingredients

• Chicken Breast - The classic choice for chicken that tastes most like the Panda Express version. However, this would be delicious with chicken thighs, too.
• Soy Sauce - I always recommend low-sodium soy sauce so you can better control the saltiness.
• Chili Vinegar - Whip up a quick chili vinegar with jalapenos (see notes) or use rice vinegar.
• Garlic Powder - A little garlic powder for a hint of garlic flavor.
• Ground Ginger - Ginger combined with ground black pepper makes up the signature flavor of this dish.
• Liquid Smoke (optional) - I use hickory flavored, but Mesquite or Applewood would work too.
• Cornstarch - Used in the marinade/sauce to thicken it as it cooks.
• Red Pepper Flakes (optional) - If not using the chili vinegar, I recommend adding a pinch or two of red pepper flakes for a kick.
• Cooking Oil - Peanut oil or canola oil will give you the most authentic taste but you can use any cooking oil with a high smoke point (I use coconut oil).
• Celery - Slice the celery thinly at an angle.
• White Onion - Diced into even squares. Onions and celery are the signature veggies used at Panda Express, but you could even add some red bell pepper, chopped broccoli, or thinly sliced carrots if you want more vegetables.
• Black Pepper - Be sure to use coarse ground black pepper (do not use ground black pepper because the flavor will be overpowering).

🔪 How To Make Panda Express Black Pepper Chicken

This quick and easy stir-fry cooks up in about 10 minutes after prepping and marinating the chicken. To get started grab a large wok or skillet, your measuring utensils, a sharp knife and cutting board, and a mixing bowl or zip-top storage bag.

This recipe makes 4 servings of black pepper chicken and stretches even further with noodles or rice.

Step 1: Optional chili oil. Make the optional chili vinegar if using (photo 1 - *see note).

Step 2: Chop the chicken. Chop 1 pound (453.59 grams) chicken breast into 1-inch cubes (photo 2). Place the cubes of chicken into a bowl or large zip-top plastic storage bag to marinate.

Make The Marinade

Step 4: Make marinade. Add half of the ¼ cup (59.15 milliliters) of low sodium soy sauce, half of the 1 tablespoon of chili vinegar, half of the ¼ teaspoon of ground ginger, ¼ teaspoon of garlic powder, the optional ¼ teaspoon of liquid smoke, 1 pinch of crushed red pepper flakes(if using), and 2 tablespoons of cornstarch (photo 3).

Step 5: Marinate the chicken. Mix in the bowl (photo 4) or bag to coat and set aside to marinate while you start cooking.

Wok Fry The Chicken

Step 6: Heat oil. Heat half the 4 tablespoons of cooking oil in a skillet or wok over medium-high heat, then add the marinated chicken (photo 5).

Step 7: Cook the chicken. Cook until completely cooked through. Note: The chicken will only be added back into the wok briefly to toss and coat with the sauce. 

Work in batches as needed so you don't crowd the chicken.

Step 8: Wipe out the wok. Transfer the chicken to a tray or rack (photo 6) and wipe out your wok if needed.

Stir Fry The Vegetables

Step 9: Heat oil and add veggies. Heat the remaining oil in the same skillet or wok and add ½ medium white onion and 2-3 stalks of celery. Stir fry for 1 minute (photo 7).

Step 10: Season. Add the remaining soy sauce, chili vinegar, and 1 ½ tablespoons of coarse ground black pepper (photo 8) and Cook for 30 seconds to a minute (the vegetables should be tender-crisp).

Step 11: Toss with chicken and serve. Return the cooked chicken breast to the pan with the veggies and sauce (photo 9). Toss to coat and serve immediately.

💭 Angela's Pro Tips & Recipe Notes

• What is chili vinegar? The chili vinegar is an easy mix of 1 large jalapeno pepper (thinly sliced, with the seeds) and placed into a small jar. Cover with approximately ½ cup of distilled vinegar and set aside for at least 30 minutes while you prep your meal. Pour through a fine mesh sieve to measure out and use in recipes.
• Marinating times. I recommend marinating the chicken for at least 30 minutes, 8 hours or overnight is best in my opinion, but no longer than 24 hours. Keep it in the fridge until ready to cook.
• Finding the best cooking oil. Canola and peanut oil are the most commonly used cooking oils in Asian cooking, especially for the takeout recipe that I'm comparing the desired flavor profile with for this chicken entree. I use coconut oil as my preferred high-heat cooking oil.
• Liquid smoke flavors. Hickory-flavored liquid smoke is the most commonly sold flavor. Wright’s brand sells a 3-pack with applewood and mesquite (via Amazon) and their mesquite flavor can be found at Hy-Vee, Colgin’s has a 4-pack available to order via Wal-Mart.
• It can be keto-friendly. Omit the cornstarch (and probably the liquid smoke, too, depending on how strict you are with condiments) to make a keto-friendly version.

🥡 Storing & Reheating

Once cooled, transfer your leftover black pepper chicken to an airtight container in the refrigerator for up to 4 days.

Freezing

Leftovers can be transferred to a freezer-safe zip-top storage bag with the air squeezed out and frozen for up to 3 months.

Reheating

Add a small amount of cooking oil to a large skillet over medium heat. Once hot, add leftover chicken and reheat stirring frequently until warmed through, about 5-7 minutes.

📖 Recipe Card