Panda Express Black Pepper Chicken
Panda Express Black Pepper Chicken features juicy pan-fried chicken chunks with crisp vegetables, all tossed in a phenomenal pepper sauce.
Servings 4 recipes
Calories 523kcal
Ingredients
- 6 chicken thighs boneless and skinless - cut into 1 inch cubes
- 1 green bell pepper chopped
- 1 yellow onion sliced
- 3 celery stalks sliced into 1 inch pieces under an angle
- 2 tablespoons cornstarch
- 1 tablespoon cracked black pepper
- 1 tablespoon garlic powder
- 1/2 teaspoon ginger powder
- 2 tablespoons peanut oil
FOR THE SAUCE:
- 1/2 cup chicken broth
- 1/4 cup oyster sauce
- 1/4 cup rice wine vinegar
- 4 cloves garlic minced
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon fresh ginger
Instructions
FOR THE SAUCE:
- In a large bowl, mix together all the sauce ingredients and set aside.
FOR THE CHICKEN:
- Pat chicken dry and cut into 1" cubes.
- Place chicken in bowl, and toss well in cornstarch, pepper, and salt.
- In a large skillet over medium-high heat, add the peanut oil and heat until shimmery.
- Add chicken in small batches, don't overcrowd pan and cook until browned well, 2-3 minutes per side.
- Remove chicken from the pan, place on a plate, repeat with the rest of the chicken working in small batches.
- When done with the chicken, to the same skillet add the vegetables, garlic powder and ginger powder, saute for about 5 minutes until vegetables are tender. Add back the chicken and saute 3-5 more minutes.
- Give the sauce a stir and add it to the pan, bring the mixture to boil, reduce the heat to medium-low and simmer for about 10 minutes.
- Serve over a large bowl of rice, garnished with green onions and sesame seeds!
Video
Nutrition
Calories: 523kcal | Carbohydrates: 19g | Protein: 29g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 650mg | Potassium: 497mg | Fiber: 1g | Sugar: 5g | Vitamin A: 404IU | Vitamin C: 28mg | Calcium: 28mg | Iron: 2mg