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Final plated dish: a bowl of black pepper chicken stir-fry, garnished with extra black pepper, with a side of steamed white rice. A pair of chopsticks lifts a bite-sized piece of chicken, capturing its glistening, flavorful coating.

Black Pepper Chicken Panda Express

This black pepper chicken stir-fry is bold, spicy, and packed with flavor! Juicy chicken, crisp veggies, and a punch of fresh black pepper make this dish a quick and delicious weeknight meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 289
Ingredients Equipment Method

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

Equipment

  • Wok or large skillet
  • Knife and cutting board
  • Mixing bowls
  • Measuring spoons

Method
 

  1. Cut chicken into 1-inch pieces and marinate with 2 tablespoons soy sauce, ½ tablespoon chili vinegar, cornstarch, and ground ginger for 30 minutes.
    Close-up shot of a wooden cutting board with a sharp knife slicing raw chicken breast into 1-inch cubes. A small glass bowl nearby holds soy sauce, cornstarch, chili vinegar, and ground ginger for marinating.
  2. Heat 2 tablespoons canola oil in a wok over high heat.
    Overhead shot of a glass mixing bowl with diced chicken pieces marinating in a dark, glossy mixture of soy sauce, chili vinegar, cornstarch, and ground ginger. A spoon stirs the ingredients evenly.
  3. Add marinated chicken and cook until browned, then remove from the pan.
    Close-up shot of the wok with cooked chicken added back in, coated in a dark, peppery sauce. Steam rises as black pepper and soy sauce glisten over the dish.
  4. Add remaining oil, then stir-fry celery and onions for 30-45 seconds—keeping them crisp.
    Overhead shot of a wok where crisp celery and white onions are being stir-fried in hot oil. The vegetables maintain their vibrant color and crisp texture as a spatula tosses them.
  5. Return the cooked chicken to the wok.
  6. Add the remaining soy sauce, chili vinegar, and black pepper.
  7. Stir-fry for 15 seconds to combine everything.
    Final plated dish: a bowl of black pepper chicken stir-fry, garnished with extra black pepper, with a side of steamed white rice. A pair of chopsticks lifts a bite-sized piece of chicken, capturing its glistening, flavorful coating.
  8. Serve immediately and enjoy!