Panda Express Black Pepper Chicken

Recipe Description

Amazing Black Pepper Chicken Stir Fry (Copycat Panda Express!) This Low Carb & Gluten Free Chinese

Servings: 6 people

Ingredients

2 pounds boneless skinless chicken thighs (or breasts)
1 large onion, peeled and chopped
2 cups sliced celery, 1/3-inch cut on a bias
1/2 cup low sodium gluten free soy sauce
3 tablespoons rice vinegar
3 tablespoons cornstarch
3/4 teaspoon ground ginger
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/2 teaspoon liquid smoke
2 tablespoons peanut oil (or coconut oil)
1 tablespoon course ground black pepper (use a pepper mill)
1/4-3/4 cup water

Instructions

In a medium bowl, mix the soy sauce, rice vinegar, cornstarch, ginger, garlic powder, crushed red pepper, and liquid smoke.
Chop the chicken thighs into small bite-size pieces, no more than 3/4 inch. (Panda express uses very small pieces.) Place the chicken pieces in the marinade.
Allow the chicken to marinate at least 10 minutes, but longer is better. Meanwhile, chop the onions and celery. Grind the pepper on the largest setting. If you use pre-ground fine pepper the taste will be too powerful.
Place a wok (or large skillet) over high heat. Add the oil. Once it’s hot, stir fry the onions and celery for about 1 minute. It should be just starting to cook, and still firm. Quickly remove from the wok.
Remove the chicken from the marinade with a skimmer, reserving the marinade for later use. Place the chicken in the hot wok. Stir fry for 2 minutes, stirring.
Whisk the marinade and pour it in the wok. Add the black pepper. Stir as the sauce thickens. If it thickens too much, add 1/4 cup water at a time to loosen the sauce until it’s the right consistency. It should be thick enough to coat the chicken, but not gummy. Stir in the onions and celery. Simmer another 1-2 minutes. Serve warm.

Notes/Comments

How To Make Panda Express Black Pepper Chicken (Gluten-Free!)

Make the sauce. Mix the soy sauce, rice vinegar, cornstarch, ginger, garlic powder, crushed red pepper, and liquid smoke. The liquid smoke gives the sauce that unique Panda Express can’t-quite-put-your-finger-on-it flavor, so don’t skip it! Also, you will marinate the chicken in the sauce for a few minutes, then thicken the sauce in the pan.
Chop, chop. Cut the chicken thighs, onions, and celery into small pieces. Place the chicken in the sauce.
Crack that pepper. Grind the pepper on the largest setting. If you use fine pre-ground pepper the pepper taste will be too powerful. The pieces need to be mostly large.
Sizzle it. In a wok, stir fry the onions and celery for about 1 minute. Then add the chicken to the hot wok. Stir fry for 2 minutes, stirring.
Sauce it up. Add the sauce and the black pepper. Stir as the sauce thickens. Stir in the onions and celery. Simmer another 1-2 minutes.