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.
Cook rice according to the package instructions and set aside.
Preheat a cooking pan over medium-high heat and add a couple of tablespoons of oil for cooking.
Chop chicken thigh meat into small pieces and place them in a small mixing bowl.
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.
Dice onion and celery and saute for a few minutes.
Once veggies are softened, add chicken and mix well. Saute chicken until about half way cooked.
While chicken is cooking, whisk ingredients for the sauce in a small bowl.
Add sauce into the pan with the chicken, stir well. Bring the sauce to simmer and lower the heat to medium-low.
Stir and cook chicken and veggies until chicken is completely cooked. Take off heat.
I prefer to serve this Pepper Chicken over Jasmine rice.
Jasmine rice can be swapped out for brown rice, quinoa, or steamed veggies.
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.