clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
person holding a piece of black pepper chicken with chopsticks

Panda Express Black Pepper Chicken Copycat

  • Author: Brooke
  • Prep Time: 35 minutes
  • Cook Time: 12 minutes
  • Total Time: 47 minutes
  • Yield: 6 cups 1x


Our Panda Express black pepper chicken copycat recipe is restaurant quality with its juicy, tender chicken and crisp veggies tossed in a rich, savory sauce.  It's easy to make at home, and even more delicious than the restaurant one!  Plus, it's gluten free and keto friendly.



For the Marinade/Sauce

  • 1/3 cup liquid aminos or soy sauce (80 ml)
  • 1/3 cup reduced sodium chicken broth (80 ml)
  • 1/4 cup rice vinegar (60 ml)
  • 1 1/2 teaspoons garlic, minced
  • 1 1/2 teaspoons ginger, grated
  • 2-3 tablespoons cornstarch or arrowroot

For the Stir Fry

  • 4 tablespoons olive oil, divided (60 ml)
  • 2 pounds boneless skinless chicken breast, cut into cubes (900g)
  • 1 white onion, cut into chunks (220g)
  • 2 cups celery, cut 1/4 inch on the bias (240g)
  • 1 tablespoon coarsely ground black pepper
  • 1/4 cup water (60 ml)
  • garnish with green onions or sesame seeds (optional)


  1. Whisk all the ingredients together for the marinade/stir fry sauce.  It will make 1 cup.  Place the cubed chicken in a large bowl and pour marinade on top.  Let it sit for 10 to 30 minutes.
  2. Heat 2 tablespoons of oil in a large wok over medium high heat until it shimmers, then add the onion and celery.  Stir fry for 1 to 2 minutes, until tender-crisp, then place in a bowl.
  3. Remove the meat from the marinade/sauce with a large slotted spoon or spider and place it bowl, but keep the marinade to use as the stir fry sauce.
  4. Add the rest of the oil to the wok and allow it to heat up, then stir fry the meat for 4 to 5 minutes.  Make sure to keep the meat moving with large wooden spoon, then remove it and place in a bowl.
  5. Whisk the stir fry sauce/marinade, then pour it in the wok.  Let it cook for 30 seconds while constantly stirring.  If needed, add 1/4 cup of water to thin out the sauce, then mix it in until the sauce is smooth.
  6. Add the meat and veggies back to the wok.  Sprinkle on the coarse black pepper (don't use finely ground, it will be too peppery) and stir fry for another 2 to 3 minutes.  You'll want the meat to be cooked through, but the vegetables should be slightly crunchy.
  7. Serve hot with a garnish of green onion, sesame seeds, and your favorite Panda Express side: rice, super greens, fried rice, or chow mein.  Check out our copycat recipes of these sides.


  • Make sure the freshly cracked black pepper is coarsely ground, or it will overpower the dish.
  • Don't overcrowd the wok; cook in batches.
  • Cut the celery a 1/4 inch thickness on the diagonal.
  • Cook the celery and onion to soften it, but make sure it still has some crunch.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian

Keywords: Panda Express, Black Pepper Chicken calories, recipe