If you’re a fan of Panda Express, you already know that their Black Pepper Chicken is one of the most underrated gems on the menu. It’s got juicy, tender chicken, crisp-tender veggies, and a bold, peppery kick that keeps you coming back for more. And the best part? You can make it at home in 40 minutes!
This dish is all about big flavors with simple ingredients. A savory soy sauce base, a touch of chili vinegar for zing, and a generous amount of coarse-ground black pepper create that signature spicy, umami-packed sauce. The celery and onions add crunch, balancing out the rich, bold flavors of the chicken.
Want to make it a full meal? Serve it with Cabbage Rice for a lighter, low-carb option, or go all out with Vegan Rainbow Peanut Noodles for a colorful, flavor-packed pairing.
This Black Pepper Chicken is faster than takeout, customizable to your spice level, and way better than anything from a box.
Why do I Love This Recipe?
- Super Quick & Easy: Ready in just 40 minutes!
- That Bold Black Pepper Kick: The heat is just right without being overpowering.
- Crispy, Crunchy Veggies: The celery and onion add the perfect contrast to the tender chicken.
- Better Than Takeout: More flavor, less grease, and customizable.
Black Pepper Chicken Panda Express
Equipment
- Wok or large skillet
- Knife and cutting board
- Mixing bowls
- Measuring spoons
Ingredients
- 1 pound chicken breast
- 2 stalks celery thinly sliced on a bias
- 1/2 medium white onion chopped into ¾ – 1 inch squares
- 1/4 cup low sodium soy sauce
- 1/4 teaspoon ginger powder
- 1 tablespoon chili vinegar*
- 1 1/2 tablespoons coarse ground black pepper
- 2 tablespoons corn starch
- 4 tablespoons canola oil divided
Instructions
- Cut chicken into 1-inch pieces and marinate with 2 tablespoons soy sauce, ½ tablespoon chili vinegar, cornstarch, and ground ginger for 30 minutes.
- Heat 2 tablespoons canola oil in a wok over high heat.
- Add marinated chicken and cook until browned, then remove from the pan.
- Add remaining oil, then stir-fry celery and onions for 30-45 seconds—keeping them crisp.
- Return the cooked chicken to the wok.
- Add the remaining soy sauce, chili vinegar, and black pepper.
- Stir-fry for 15 seconds to combine everything.
- Serve immediately and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 289kcal |
| Carbohydrates | 7g |
| Protein | 25g |
| Fat | 17g |
| Potassium | 48mg |
| Sodium | 665mg |
Expert Tips for Perfect Black Pepper Chicken!
- Velveting the Chicken – The cornstarch marinade helps create a tender, silky texture. For even juicier chicken, add ½ teaspoon baking soda to the marinade and rinse it off before cooking.
- Use High Heat – Stir-frying requires very hot oil to get that signature sear. Heat your wok until it just starts smoking before adding the chicken.
- Don’t Overcrowd the Wok – Cook the chicken in batches if necessary to ensure it browns properly instead of steaming.
- Crisp, Not Soggy Veggies – Celery and onions should be stir-fried for just 30-45 seconds to keep them crisp. If they release too much water, your stir-fry may turn soggy.
- Coarse Black Pepper is Key – Use freshly ground coarse black pepper for the best punch of flavor. Pre-ground black pepper won’t have the same boldness.
- Customize the Spice – Increase the chili vinegar or add red pepper flakes for extra heat, or use white pepper for a milder spice.
- Thicken the Sauce (Optional) – If you prefer a thicker sauce, dissolve 1 teaspoon cornstarch in 2 tablespoons of water and stir it in at the end.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
