Panda Express Black Pepper Chicken
A quick copycat of the Panda Express classic, with silky velveted chicken thighs, crisp celery, and a rich black pepper sauce ready in one skillet.
Servings 4
Calories 309kcal
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 6 large celery stalks sliced on the bias into 1-inch pieces
- 1 large white onion cut into 1-inch pieces
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons rice wine
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 1 tablespoon freshly coarsely ground black pepper
- ½ teaspoon ground ginger
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- 3 to 4 tablespoons soybean oil or vegetable oil
Instructions
- Trim excess fat off the chicken thighs, and cut them into 1-inch pieces. Place chicken in a bowl, and add 1 tablespoon cornstarch and 1 tablespoon low-sodium soy sauce. Stir well. Let the chicken sit for 15 to 30 minutes while you prepare the vegetables and sauce.
- In a small bowl, prepare the sauce by combining ¼ cup low-sodium soy sauce, oyster sauce, rice wine, sesame oil, minced garlic, ground black pepper, ground ginger, 1 teaspoon cornstarch, and brown sugar.
- Heat 3 tablespoons of oil in a wok over high heat; sear chicken until golden, which should take 4 to 5 minutes. Stir the chicken in the wok frequently. When the chicken is done, remove it from the wok.
- In the same wok, stir-fry celery and onion for 30-45 seconds (just slightly cooked, still crisp). If the wok is dry, you can add up to 1 tablespoon of oil.
- Return chicken to the wok, pour in the sauce. Toss everything together for about 30 seconds until the sauce thickens and coats everything.
Recipe Tips
- High heat is not optional. A properly hot skillet creates the sear that gives the chicken its color and flavor. Lower heat will cause the chicken to steam in its own moisture rather than brown.
- Massage the cornstarch mixture into the chicken thoroughly, then allow it to rest briefly before cooking. This helps the coating adhere and improves the velveting result.
- Slice the celery on the bias, meaning at an angle rather than straight across, to maximize surface area per piece and promote even cooking.
- Prep and measure everything before you start cooking. The active cook time moves quickly, and there is no pause once the skillet is hot.
- Whisk the sauce again right before pouring it into the pan. Cornstarch settles to the bottom of the bowl within a few minutes and must be redistributed to thicken the sauce evenly.
Nutrition
Calories: 309kcal | Carbohydrates: 14g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1144mg | Potassium: 690mg | Fiber: 3g | Sugar: 4g | Vitamin A: 467IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 2mg
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