Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
This is a delicious stir fry that is packed with amazing flavors, An easy and quick weeknight dinner option that tastes a million better than Panda Express Black Pepper Chicken! Pair this delicious stir fry with a bowl of crisp veggies. Or enjoy with some extra veggies on the side such as eggplant, broccoli, bok choy, snow peas, or even Chinese cabbage.
I used to order black pepper chicken stir fry from Panda Express until I found this simple copycat. I get to enjoy my favorite stir fry any time with this easy recipe. I do not need any fancy ingredients, just simple ones that I already have on hand. Give this a try very soon. One bite, and you’ll never order take-out anymore!
INGREDIENTS
5 tbsp vegetable oil
2 lbs (1 kilogram) skinless and boneless chicken breasts, cut into thin strips
2 tbsp toasted sesame oil
3 tbsp low sodium soy sauce
2-3 tbsp cornstarch
2 tbsp rice vinegar
1 ½ tbsp fresh ginger, minced
Salt as needed
1 ½ tbsp fresh ground black pepper
How to make Chinese Black Pepper Chicken Stir Fry
Step 1: Place the soy sauce, fresh ginger, rice vinegar, cornstarch, and sesame oil in a small bowl. Mix well until combined. Let the chicken marinate for about 10 minutes.
Step 2: Heat 5 tablespoons vegetable oil in a large non-stick skillet over high heat. Once the oil is hot, add the chicken to the skillet and sear for about 6 minutes, stirring often. If needed, cook the chicken in batches.
Step 3: Add the celery and onion to the skillet once the chicken is completely cooked and cook for about a minute over high heat. Sprinkle with black pepper and stir well.
Step 4: Remove from the heat when done and serve the Chinese Black Pepper Chicken Stir Fry right away over jasmine rice. Enjoy!
Tip:
I do not recommend using black pepper powder as it will overpower this dish.
NUTRITION FACTS:
Serving Size: 100 gm Calories: 62 kcal | Sugar: 80 mg | Fat: 2.67 g | Carbohydrates: 6.22 g | Fiber: 1.8 g | Protein: 4.89 g | Cholesterol: 13 mg
Ingredients
- 5 tbsp vegetable oil
- 2 lbs (1 kilogram) skinless and boneless chicken breasts, cut into thin strips
- 2 tbsp toasted sesame oil
- 3 tbsp low sodium soy sauce
- 2-3 tbsp cornstarch
- 2 tbsp rice vinegar
- 1 ½ tbsp fresh ginger, minced
- Salt as needed
- 1 ½ tbsp fresh ground black pepper
Instructions
Step 1: Place the soy sauce, fresh ginger, rice vinegar, cornstarch, and sesame oil in a small bowl. Mix well until combined. Let the chicken marinate for about 10 minutes.
Step 2: Heat 5 tablespoons vegetable oil in a large non-stick skillet over high heat. Once the oil is hot, add the chicken to the skillet and sear for about 6 minutes, stirring often. If needed, cook the chicken in batches.
Step 3: Add the celery and onion to the skillet once the chicken is completely cooked and cook for about a minute over high heat. Sprinkle with black pepper and stir well.
Step 4: Remove from the heat when done and serve the Chinese Black Pepper Chicken Stir Fry right away over jasmine rice. Enjoy!
Notes
I do not recommend using black pepper powder as it will overpower this dish.
