Panda Express Black Pepper Chicken Copycat (Recipe 63 of 125)

Panda Express used to be one of my favorite places to grab a quick meal. The flavor was always spot on, but it always made me sick. I suspect they use MSG in some dishes and MSG and I don't get along. 

So finding a recipe that claims to be a copycat of my favorite entre seems too good to be true. They are never "as good". 

Well, get your wok out because this one was spot on, I'll say even BETTER than Panda Express. Yes, you read that right. Plus YOU control what goes in it. 

Changes I made... 

• I used chicken breast over thighs
• I added another tsp of ginger to the sauce
• I added a splash of soy to the sauce
• I also doubled the sauce cuz I like things saucy. Not necessary. The ingredient amounts below would have been plenty. 

I also couldn't stop thinking how water chestnuts would be yummy in this dish. I will be making it again. It's easy and it's flavorful and you'll love it!

Panda Express Black Pepper Chicken Copycat
Recipe from Sweetcsdesigns.com

Serves 4

• 6 chicken thighs, boneless, skinless
• 1 green bell pepper, diced
• 1 yellow onion, sliced
• 3 celery stalks, sliced
• 2 T corn starch
• 1 T garlic powder
• 1/2 T black pepper
• 1/2 T onion powder
• 1 tsp ginger powder
• 2 T peanut oil

FOR THE SAUCE:

• 1/2 c chicken broth
• 1/4 c oyster sauce
• 1/4 c rice wine vinegar
• 1/2 T garlic, minced
• 1 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp ginger powder

FOR THE SAUCE:

In a large bowl, mix together and set aside.

FOR THE CHICKEN:

Pat chicken dry and cut into 1" cubes.

Place chicken in bowl, and toss well in cornstarch, pepper, and salt.

Heat peanut oil over medium heat in a large skillet on medium high until shimmery.

Add chicken to oil in small batches so it can cook quickly - don't overcrowd pan.

Remove chicken from pan, place on a plate and repeat the sautéing process with the rest of the chicken in batches until done.

Place all the chicken back into the pan and add vegetables, sauté for about 5 minutes until vegetables are tender.

Add sauce and broth to pan, bring mixture to boil, reduce heat and simmer for about 10 minutes.

Serve over a large bowl of rice and enjoy!