Lucas Delgado
Panda Express' Black Pepper Chicken is a popular dish among food lovers. It is a Chinese-inspired dish with bold flavors from the black pepper sauce, celery, and onions. The chicken is coated in a thick, tangy, and somewhat spicy sauce that makes this dish stand out. The recipe is easy to replicate at home, and you can use organic and gluten-free ingredients if desired. The dish is also low-carb and diet-friendly, making it a healthier option. You can serve it with rice or noodles, and it can be prepared within 30 minutes.
| Characteristics | Values |
|---|---|
| Type of dish | Chinese-inspired |
| Flavors | Bold, tangy, spicy |
| Diet-friendly | Yes |
| Calories | 660 calories with white rice |
| Ingredients | Chicken, onions, celery, black pepper, chicken broth, oyster sauce, brown sugar, rice vinegar, garlic, chili powder, ginger, cornstarch, chicken thighs, green bell pepper |
| Cooking method | Stir-fry, sear, sauté |
| Cook time | 30 minutes |
Explore related products
What You'll Learn
Ingredients for the chicken marinade
To make Panda Express Black Pepper Chicken, you'll need to gather the ingredients for the chicken marinade. This includes boneless, skinless chicken thighs or breasts cut into small bite-sized pieces, soy sauce, oyster sauce, black pepper, salt, and cornstarch. The chicken pieces should be added to a bowl with these ingredients and allowed to marinate for at least 10 minutes, but longer is better for a more intense flavour.
For the marinade, you can use two tablespoons of soy sauce, two teaspoons of oyster sauce, one and a half teaspoons of black pepper, and one teaspoon of salt. You can also add half a tablespoon of chilli vinegar to the marinade for an extra kick of spice. The chicken pieces are then coated in cornstarch, which helps to thicken the sauce and create a crispy texture on the chicken when stir-fried.
The marinade for Panda Express Black Pepper Chicken is key to infusing the chicken with flavour and creating a juicy, tender texture. The combination of soy sauce, oyster sauce, black pepper, and salt creates a savoury, umami-rich base with a slight kick from the pepper. The cornstarch not only helps to thicken the sauce but also acts as a tenderiser, ensuring the chicken remains moist and juicy during cooking.
It is important to note that the chicken pieces should be cut into small, bite-sized pieces, as this increases the surface area exposed to the marinade, allowing for maximum flavour absorption. Additionally, the marinade can be adjusted to your taste preferences. For a stronger black pepper flavour, you can increase the amount of pepper, and if you prefer a saltier marinade, you can adjust the amount of soy sauce and salt accordingly.
Chicken, Rice, and Dog Food: The Perfect Mix
You may want to see also
Explore related products
Ingredients for the stir fry sauce
To make the stir fry sauce for Panda Express' Black Pepper Chicken, you'll need a few key ingredients. Firstly, you'll need some soy sauce—gluten-free if necessary—and rice vinegar to provide a tangy element to the sauce. Cornstarch is also essential, as it helps to thicken the sauce. You can mix the cornstarch with water to achieve this.
Freshly minced garlic adds a bold flavour to the sauce, while ground ginger brings warmth. For spice lovers, crushed red pepper and chilli powder can be added, and black pepper is, of course, a necessity. Liquid smoke is also recommended as it gives the sauce a unique, mysterious flavour.
To make the sauce, simply whisk or mix all the ingredients together. You can then add the chicken to the sauce to marinate for a few minutes before thickening the sauce in the pan.
The Chicken Lady's Kids in the Hall Origin Story
You may want to see also
Explore related products
Chopping and frying the vegetables
To make Panda Express Black Pepper Chicken, you'll need to chop and fry the vegetables before adding the chicken and sauce. Here's a step-by-step guide to chopping and frying the vegetables for this delicious stir-fry:
Chopping the Vegetables
- Gather your vegetables: You'll need bell peppers, onions, and celery. Some recipes also call for garlic and ginger, which you can mince or crush.
- Dice the vegetables: Cut the bell peppers, onions, and celery into small, evenly sized pieces. Aim for a similar size as the chicken pieces, which should be about 3/4 inch or 1-inch cubes. This ensures even cooking and a prettier presentation.
- Prepare the vegetables in advance: Since this dish comes together quickly, it's a good idea to have your vegetables diced and ready to go before you start cooking. That way, you can focus on stir-frying without rushing.
Frying the Vegetables
- Heat oil in a wok or large skillet: Add about 1-2 tablespoons of oil to your wok or skillet and heat it over medium-high heat. You'll know the oil is hot enough when it starts to ripple or shimmer.
- Add the vegetables: Place the diced onions and celery into the hot oil. You can also add minced garlic and ginger at this stage for extra flavor. Stir-fry the vegetables for about 1 minute. They should start to cook but still remain firm.
- Fry until tender: Continue cooking the vegetables until they are soft and tender. This usually takes a few minutes. You can also cook the vegetables to your desired level of doneness. Some people prefer their vegetables with a bit of crunch, while others like them softer.
Once your vegetables are fried to your liking, you can move on to the next step of the recipe, which is adding the chicken and sauce to the wok or skillet. Remember to work quickly once you start stir-frying, as this dish comes together fast and you don't want your ingredients to overcook.
Chicken and Broccoli Carb Count: How Many Grams?
You may want to see also
Explore related products
Frying the chicken
Preparing the Chicken
Start by slicing the chicken into bite-sized pieces, about 3/4 inch in size. Panda Express is known for using very small pieces of chicken in this dish. You can use chicken thighs or chicken breasts, ensuring they are boneless and skinless. Place the chicken pieces in a bowl and add the marinade. For the marinade, you will need soy sauce, chili vinegar, cornstarch, and ground ginger. You can also add a little oil to help the marinade coat the chicken evenly. Rub the marinade into the chicken with your hands until the chicken has absorbed all the liquid. Set the marinated chicken aside for at least 10 minutes, but longer is better for a more intense flavour.
Heating the Wok
Place a wok or a large skillet over high heat. Add about 2 tablespoons of oil to the wok. You can use canola oil or any other cooking oil of your choice. Heat the oil until it is hot and shimmering. You can test the oil's temperature by adding a small piece of chicken; if the oil sizzles around it, it is ready.
Once the oil is hot, carefully add the marinated chicken pieces to the wok in a single layer. Make sure not to overcrowd the wok, as this will cause the chicken to steam instead of fry. Fry the chicken for about 2-3 minutes per side, stirring occasionally, until it is opaque and lightly browned. The chicken will be about 80-90% cooked at this stage. You may need to work in batches depending on the size of your wok. Once the chicken is seared, remove it from the wok and set it aside on a plate.
Adjustments and Tips
When frying the chicken, keep in mind that the goal is to get a nice sear on the outside while keeping the meat juicy and tender on the inside. Here are a few tips to achieve that:
- If your chicken is taking a while to brown properly, you can cook it on only one side. The chicken will continue to cook when added back to the wok with the sauce.
- Ensure your wok is hot enough before adding the chicken to prevent sticking and promote even cooking.
- After frying, the chicken will still be slightly undercooked, as it will finish cooking when added back to the wok with the sauce.
The Chicken Dance: Fun Moves, No Clucks
You may want to see also
Explore related products
Putting it all together
Ingredients
You will need the following ingredients: chicken broth, oyster sauce, brown sugar, rice vinegar, garlic, black pepper, chilli powder, ground ginger, cornstarch, chicken thighs or breasts, green bell pepper, soy sauce, olive oil or avocado oil, onion, and celery.
Preparation
Firstly, cut the chicken into bite-sized pieces, no larger than 3/4 inch. Marinate the chicken pieces in a mixture of soy sauce, rice vinegar, cornstarch, ginger, garlic powder, crushed red pepper, and liquid smoke. Allow the chicken to marinate for at least 10 minutes, but longer if possible.
Next, chop the onions and celery. Grind the black pepper on the largest setting, as pre-ground fine pepper may overpower the dish.
Cooking
Place a wok or large skillet over high heat and add oil. Once hot, add the onions and celery and stir-fry for about 1 minute. Then, add the chicken and stir-fry for an additional 2-3 minutes.
In a separate bowl, whisk together the ingredients for the sauce: chicken broth, oyster sauce, brown sugar, rice vinegar, garlic, black pepper, chilli powder, and ground ginger. You can also add sesame oil and soy sauce to the sauce for additional flavour.
Pour the sauce into the wok and stir as it thickens. Simmer for another 1-2 minutes.
Serving
Serve the black pepper chicken over steamed white or brown rice. For a lighter option, quinoa or cauliflower rice can be used as a low-carb alternative. Garnish with scallions, sesame seeds, and chilli flakes.
This dish can be stored in an airtight container in the refrigerator for 3 to 4 days.
Chicken Meat: Understanding the White and Dark Mystery
You may want to see also
Frequently asked questions
You will need chicken broth, oyster sauce, brown sugar, rice vinegar, garlic, black pepper, chili powder, ground ginger, cornstarch, chicken thighs or breasts, green bell pepper, onion, celery, and oil.
Whisk together rice vinegar, cornstarch, ginger, garlic powder, crushed red pepper, liquid smoke, and soy sauce.
Increase the amount of black pepper and add chili flakes.
The dish goes well with rice or noodles. For a lighter option, serve it with quinoa or cauliflower rice.
This recipe can be made in about 30 minutes.
![True Organic Ceylon Black Peppercorns Whole 16 Oz - USDA & Kosher Certified, Gluten-Free & Non-GMO Peppercorns, Pure Ceylon Premium Quality & Perfect for Grinder Refill [ Bulk, 1 lb ]](https://m.media-amazon.com/images/I/515lv3RFVyL._AC_UL320_.jpg)
