Description
Craving the bold, spicy-sweet flavors of Panda Express’ legendary Black Pepper Chicken? Look no further than this easy-to-make copycat recipe! Bursting with the perfect balance of tender chicken, crunchy vegetables, and a tantalizing black pepper sauce, this dish is sure to satisfy your Asian food cravings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1/4 cup soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoon brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 tablespoon black pepper
- 1 tablespoon vegetable oil
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon chopped chili pepper
Instructions
- Whisk together the black pepper, rice vinegar, soy sauces, brown sugar, toasted sesame oil, cornstarch, and water to make the black pepper sauce.
- Toss the chicken cubes with a portion of the black pepper sauce, cornstarch, and a pinch of salt. Allow to marinate while prepping the vegetables.
- Heat a large skillet or wok over high heat and add vegetable oil. Sear the chicken until golden brown on the outside but slightly underdone in the center.
- In the same pan, sauté ginger, garlic, and chili until fragrant. Add onions and bell peppers, stir-frying until crisp-tender.
- Reduce heat to low and pour in the remaining black pepper sauce. Simmer for 30 seconds until thickened. Add seared chicken back to the pan and toss until heated through and coated in sauce.
Notes
This dish is a great source of lean protein and can be easily adapted to fit various dietary needs, such as low-carb or gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg