Quick Black Pepper Chicken (Print Version)

Bring the famous black pepper chicken from Panda Express to your kitchen. Juicy chicken and crunchy vegetables in a rich, peppery sauce.

# Ingredients:

→ Chicken

01 - Boneless chicken breast, 500g (1.1 lbs), diced into small pieces
02 - Cornstarch, 2 tablespoons
03 - A pinch or two of salt

→ Sauce

04 - Freshly crushed black pepper, ¾ teaspoon
05 - Soy sauce (light), 3 tablespoons
06 - Soy sauce (dark), 1 tablespoon
07 - Rice vinegar, 1 tablespoon
08 - Toasted sesame oil, 1 teaspoon
09 - Cornstarch, 1 teaspoon
10 - Brown sugar, ½ teaspoon
11 - Water or chicken stock, 2 tablespoons

→ Stir-Fry

12 - Peanut oil, 2 tablespoons
13 - Chopped red or green chili, 1 small
14 - Two medium onions, diced into 1-inch chunks
15 - Fresh ginger, minced, ½ teaspoon
16 - Fresh garlic, minced, ½ teaspoon
17 - A large green bell pepper, chopped into 1-inch pieces
18 - Ground black pepper, ¼ teaspoon

# Steps:

01 - Mix soy sauces with black pepper, brown sugar, vinegar, sesame oil, cornstarch, and water until smooth and lump-free.
02 - Combine a tablespoon of the sauce, salt, and cornstarch with the chicken. Let it sit while you get the veggies ready.
03 - Warm oil in a big pan and spread chicken in a single layer. Fry it until lightly browned and nearly done. Take it out and set it on a plate.
04 - In the same pan, heat some oil again and quickly sauté the chili, ginger, and garlic for half a minute. Add the onion and bell peppers, stir-frying until they're tender but still a bit crunchy.
05 - Turn the heat down and stir in the sauce. Let it simmer for about 30 seconds before adding the chicken back in. Mix everything thoroughly and sprinkle over some fresh black pepper. Serve while it's warm.

# Helpful Notes:

01 - Get everything ready before you start cooking to save time.
02 - Use freshly ground black pepper for the best taste.
03 - Marinating the chicken is key for good flavor, so don't skip it.

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