Black Pepper Chicken Recipe - Panda Express Copycat Recipe
This easy Black Pepper Chicken recipe is a delicious copycat recipe made with tender chicken and cashew nuts and ready in about 20 minutes.
Servings: 4
Calories: 443kcal
Ingredients
- 1 ½ lb chicken breast boneless, skinless, cut into bite sized pieces (680 g)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 4 tablespoons cornstarch
- 3 tablespoons vegetable oil divided
- 1 medium onion chopped
- 1 red bell pepper cut in cubes (5.07 oz | 144 g)
- 1 cup cashew nuts 4.5 oz | 128 g
- 1 teaspoon minced ginger
- 1 tablespoon garlic
Black Pepper Stir-Fry Sauce
- ½ cup chicken broth 4.22 fluid oz | 125 ml
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 ½ tablespoons freshly cracked black pepper
Instructions
- In a small bowl, combine soy sauce and oyster sauce.
- Add chicken in a bowl and combine with soy sauce mixture.
- Slowly sprinkle cornstarch on the chicken and toss gently to coat.
- Heat a large non-stick skillet with 2 tablespoons of oil on medium-high heat. Place chicken in hot pan and stir fry for 5-6 minutes. Remove and set aside.
- In the same skillet, add the remaining oil.
- Saute onion and bell pepper for 2 minutes on medium heat.
- Add cashew nuts, ginger and garlic. Cook for another minute. Add chicken back and add pepper sauce.
Black Pepper Sauce
- In a small bowl, combine black pepper sauce. Pour in the skillet and cook for 2-3 minutes until the sauce thickens.
- Remove and serve with steamed rice.
Notes
- Use a good quality heavy skillet or wok to make this recipe.
- If you're short on time, consider using pre-cut or pre-packaged vegetables.
- Cut veggies ahead of time and store in the refrigerator until ready to use. Cut ingredients into uniform sizes before you start cooking for even cooking.
- When stir frying, try to maintain the chicken pieces in a single layer for even cooking.
- Make a batch of the black pepper stir-fry sauce ahead of time and store it in the refrigerator. When you're ready to cook, you can simply pour the sauce into the pan.
- If you're serving your stir-fry with rice or noodles, cook them ahead of time and store them in the refrigerator. Reheat them when you're ready to serve.
- Store leftover black pepper chicken in an airtight container in the refrigerator.
Nutrition
Calories: 443kcal | Carbohydrates: 26g | Protein: 44g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1190mg | Potassium: 952mg | Fiber: 2g | Sugar: 8g | Vitamin A: 983IU | Vitamin C: 41mg | Calcium: 32mg | Iron: 3mg