Pepper Chicken and Rice

Once you try this homemade version of Panda Express Pepper Chicken, you'll never go back to take-out. Juicy, tender chicken thigh meat is sauteed with onions and celery and cooked in black pepper soy sauce.

Course Main Course
Keyword asian, baked chicken, black pepper, chicken thighs, coconut rice, pepper
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories 732 kcal


  • 2 lbs boneless, skinless chicken thigh meat
  • 1/2 tbsp corn starch
  • 2 tsp fresh cracked black pepper
  • salt
  • 1 yellow onion
  • 2 cups chopped celery


  • 3/4 cup chicken stock
  • 1/4 cup soy sauce
  • 3 tbsp white vinegar
  • 2 tbsp olive oil
  • 1/2 tbsp corn starch
  • 1/2 tbsp fresh cracked black pepper


  • 1 cup uncooked Jasmine rice yields about 3 cups cooked
US Customary - Metric


  1. Cook rice according to the package instructions and set aside.

  2. Preheat a cooking pan over medium-high heat and add a couple of tablespoons of oil for cooking. 

  3. Chop chicken thigh meat into small pieces and place them in a small mixing bowl. 

  4. Add 1/2 tbsp of corn starch, 1 tsp black pepper, and some salt. Mix very well so that the chicken is coated in corn starch, salt, and pepper evenly. Set aside.

  5. Dice onion and celery and saute for a few minutes. 

  6. Once veggies are softened, add chicken and mix well. Saute chicken until about half way cooked. 

  7. While chicken is cooking, whisk ingredients for the sauce in a small bowl. 

  8. Add sauce into the pan with the chicken, stir well. Bring the sauce to simmer and lower the heat to medium-low.

  9. Stir and cook chicken and veggies until chicken is completely cooked. Take off heat.

  10. I prefer to serve this Pepper Chicken over Jasmine rice. 
    Jasmine rice can be swapped out for brown rice, quinoa, or steamed veggies.

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Pepper Chicken and Rice
Amount Per Serving
Calories 732 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 287mg96%
Sodium 1426mg62%
Potassium 1163mg33%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 3g3%
Protein 66g132%
Vitamin A 375IU8%
Vitamin C 4.8mg6%
Calcium 94mg9%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.