COPYCAT PANDA EXPRESS BLACK PEPPER CHICKEN RECIPE ~ JUST LIKE TAKEOUT!

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats.

Make chili vinegar by combining 1/2 cup white vinegar and a seeded red chili pepper in a pot.

Bring the mixture to a boil and simmer for about 15 seconds, then remove from heat and cool to room temperature.

In a bowl, combine 1 pound of small sliced boneless chicken thighs, 1/2 tablespoon of the chili vinegar, 2 tablespoons of soy sauce, 1/4 teaspoon of ground ginger, and 2 tablespoons of cornstarch. Mix well and marinate for 30 minutes.

Grind 1 to 1.5 tablespoons of whole black peppercorns until coarse. You can also use a ziploc bag and a rolling pin to crush them.

Heat a wok or pan on high heat and add enough oil to coat the bottom and sides.

Add the marinated chicken to the hot oil, spreading it out as much as possible. Let it cook for about 20 seconds before stirring to create a nice crust.

Cook and stir the chicken for about 5 to 7 minutes or until done, then remove from the pan.

In the same pan, add a little more oil, 1 small diced onion, and 2 to 3 stalks of sliced celery. Cook for one minute to keep them crunchy.

Return the chicken and its juices to the pan, add 1/2 tablespoon of chili vinegar and 2 tablespoons of soy sauce, and toss to combine.

Add in 1 and 1/4 tablespoons of the fresh ground black pepper, cooking and stirring for another 30 seconds until ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens