Black Pepper Chicken

My family adores this copycat Panda Express black pepper chicken recipe. It features marinated chicken and crisp veggies in the most delicious black pepper sauce. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American, Chinese

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 360kcal

Author Arman Liew

Ingredients

1 pound chicken thighs skinless and boneless, chopped
1/4 cup soy sauce
1/3 cup dry sherry divided
2 tablespoons cornstarch
1/3 cup chicken broth
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon ground black pepper
3 large green bell peppers sliced
1 medium onion sliced
2 cloves garlic minced
2 teaspoons ginger minced
2 tablespoons oil to fry

Instructions

In a mixing bowl, add the sliced chicken thighs, 1 tablespoon of soy sauce, and 1 tablespoon of the sherry. Let it marinate at room temperature for 30 minutes.
Add the remaining soy sauce with cornstarch to a small bowl and whisk to form a slurry. Add the remaining sherry, chicken broth, sesame oil, sugar, and black pepper.
In a small bowl, add the bell peppers and onion. In a separate bowl, add the garlic and ginger.
Add the oil to a non-stick pan or skillet. Once hot, add the chicken and cook for 4-5 minutes, until no longer pink. Remove from the pan.
Add the peppers and onions and stir fry until tender. Add the chicken back, along with the garlic and ginger. Cook for 30 seconds, before adding the sauce mixture and let everything cook together for 2 minutes.

Video

Notes

TO STORE: Place leftovers in an airtight container and store in the fridge for 3-4 days.

TO FREEZE: Place chicken in a shallow container and store it in the freezer for up to 6 months. Let it thaw overnight in the refrigerator before reheating.

TO REHEAT: Microwave the chicken for 30-40 seconds or reheat in a non-stick pan.

Nutrition