Chinese-American · easy
Black Pepper Chicken
A Panda Express copycat with tender chicken and crisp celery in a peppery sauce.
- 20 min
- Total
- 4
- Serves
- $9.50
- Est. cost
- 340
- Cal/serving
Dietary, as tagged
- Dairy-free
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Chicken Thighs, Boneless1 1/2 lbs
- Celery3 stalks
- Onion1 medium
- Garlic3 cloves
- Soy Sauce2 tbsp
- Oyster Sauce1 tbsp
- Black Pepper1 1/2 tsp
- Cornstarch1 tbsp
- Vegetable Oil2 tbsp
- Jasmine Rice2 cups dry
Method
- 01
Cut chicken into thin strips. Toss with 1 tbsp soy sauce and cornstarch.
- 02
Cook rice according to package.
- 03
Heat oil in a wok over high heat. Stir-fry chicken 3 minutes until golden. Remove.
- 04
Add celery and onion, stir-fry 2 minutes. Add garlic, 30 seconds.
- 05
Return chicken. Add remaining soy sauce, oyster sauce, and black pepper. Toss 1 minute. Serve over rice.
- 340
- Calories
- 30g
- Protein
- 18g
- Carbs
- 14g
- Fat
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