Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes (includes 15-minute marinate)
Cook Time: 12 minutes
Total Time: 35 minutes

Quick Ingredients

1 1/4 lb boneless, skinless chicken thighs, 3/4-inch pieces
Marinade: 1 tbsp low-sodium soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tsp cornstarch, 1/4 tsp baking soda, 1 tsp neutral oil, 1/4 tsp black pepper
Sauce: 1/2 cup low-sodium chicken broth, 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 2 tsp brown sugar, 2 tsp cornstarch, 1 1/2 tsp coarsely ground black pepper, 1/2 tsp dark soy (optional)
Stir-fry: 2 tbsp neutral oil (divided), 3 celery stalks (on the bias), 1 small yellow onion (1/2-inch slices), 3 garlic cloves (minced), 1 tbsp minced ginger
Finish: 1/2 tsp toasted sesame oil (optional), 1/2 tsp freshly ground black pepper (to taste)
Serve: Steamed jasmine rice

Do This

1) Marinate chicken 15 minutes with soy, wine, cornstarch, baking soda, oil, and pepper.
2) Whisk sauce: broth, soy, oyster, vinegar, brown sugar, cornstarch, black pepper (and dark soy if using).
3) Heat a wok or large skillet over high until barely smoking; add 1 tbsp oil.
4) Sear half the chicken 2–3 minutes until browned and 165°F; remove. Repeat with remaining chicken.
5) Add 1 tbsp oil; stir-fry onion and celery 2 minutes until crisp-tender. Add garlic and ginger 30 seconds.
6) Return chicken; pour in sauce. Toss 60–90 seconds until glossy and thick.
7) Finish with sesame oil and extra black pepper. Serve hot over rice.

Why You’ll Love This Recipe

Spot-on takeout flavor: savory soy base with a bold black pepper kick and just a kiss of sweetness.
Fast weeknight stir-fry: on the table in about 35 minutes.
Crisp-tender veggies and juicy chicken thanks to a quick velveting marinade.
Pantry-friendly sauce you can whisk together in 1 minute.

Grocery List

Produce: 3 celery stalks, 1 small yellow onion, 3 garlic cloves, 1 small knob fresh ginger, scallions (optional for garnish)
Dairy: None
Pantry: Boneless skinless chicken thighs, low-sodium soy sauce, oyster sauce, rice vinegar, chicken broth, brown sugar, cornstarch, black pepper (coarse grind), neutral oil, toasted sesame oil (optional), Shaoxing wine or dry sherry, jasmine rice

Full Ingredients

Chicken & Velveting Marinade

1 1/4 lb boneless, skinless chicken thighs, cut into 3/4-inch bite-size pieces
1 tbsp low-sodium soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp cornstarch
1/4 tsp baking soda
1 tsp neutral oil (canola, peanut, or avocado)
1/4 tsp freshly ground black pepper

Sauce

1/2 cup low-sodium chicken broth
3 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
2 tsp packed light brown sugar
2 tsp cornstarch
1 1/2 tsp coarsely ground black pepper
1/2 tsp dark soy sauce (optional, for color and depth)

Stir-Fry & Aromatics

2 tbsp neutral oil, divided
3 celery stalks, thinly sliced on the bias (about 2 cups)
1 small yellow onion, halved and sliced into 1/2-inch petals (about 1 1/2 cups)
3 garlic cloves, minced
1 tbsp fresh ginger, minced or grated
1/2 tsp toasted sesame oil (optional, to finish)
1/2 tsp freshly ground black pepper, to finish (or to taste)
Kosher salt, only if needed (the sauces are salty)

To Serve (Optional)

Steamed jasmine rice
Sliced scallions for garnish

Step-by-Step Instructions

Step 1: Prep and velvet the chicken

Pat the chicken dry and cut into 3/4-inch pieces. In a bowl, combine soy sauce, Shaoxing wine, cornstarch, baking soda, neutral oil, and black pepper. Add chicken and toss to coat. Marinate for 15–30 minutes at room temperature while you prep the vegetables. Note: if marinating longer than 30 minutes, omit the baking soda.

Step 2: Whisk the sauce

In a measuring cup, whisk together chicken broth, soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, coarsely ground black pepper, and dark soy (if using) until smooth. Keep the sauce near the stove; it will thicken quickly once it hits heat.

Step 3: Heat the pan properly

Set a wok or 12-inch heavy skillet over high heat until it’s very hot and just starting to smoke, 2–3 minutes. Add 1 tablespoon oil and swirl to coat.

Step 4: Sear the chicken in batches

Add half the chicken in an even layer. Let it sear undisturbed for 60 seconds, then stir-fry until browned and just cooked through, 1–2 minutes more (internal temp 165°F/74°C). Transfer to a plate. Repeat with remaining 1 tablespoon oil and chicken. Do not crowd the pan—batching keeps the sear.

Step 5: Stir-fry the vegetables

Reduce heat slightly to medium-high. Add the onion and celery. Stir-fry until the onion edges are lightly charred and the celery is crisp-tender, about 2 minutes. Add garlic and ginger and cook until fragrant, 30 seconds, stirring constantly to avoid burning.

Step 6: Sauce it to glossy

Return all chicken and its juices to the pan. Give the sauce a quick stir (the cornstarch settles), then pour it in. Stir-fry until the sauce bubbles, thickens, and turns glossy, 60–90 seconds. If it gets too thick, splash in 1–2 tablespoons water to loosen.

Step 7: Finish and serve

Turn off the heat. Stir in toasted sesame oil (if using) and finish with an extra 1/2 teaspoon freshly ground black pepper for a pepper-forward finish. Taste and adjust salt only if needed. Serve immediately over steamed jasmine rice and garnish with sliced scallions.

Pro Tips

Use coarsely ground or freshly cracked black pepper for the signature punch; pre-ground fine pepper tastes flatter.

Keep everything dry and hot: pat chicken dry and preheat the pan well for good browning.

Slice celery on the bias for attractive arcs and quick, even cooking while staying crisp.

Stir the sauce right before pouring—cornstarch settles fast.

If sensitive to salt, choose low-sodium soy and broth, then season at the end.

Variations

Gluten-free: Use tamari instead of soy sauce and a gluten-free oyster sauce; verify your broth is GF.
Different protein: Swap chicken thighs for chicken breast, pork tenderloin, firm tofu (pressed and pan-seared), or shrimp (cook shrimp only 1–2 minutes).
Extra pepper heat: Add 1/4–1/2 tsp crushed red pepper flakes with the garlic and ginger.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a tablespoon of water, 2–3 minutes, until hot and glossy; or microwave in 30-second bursts, stirring between. For make-ahead, slice vegetables up to 24 hours in advance. Marinate chicken 15–30 minutes before cooking; if you need to marinate longer, omit the baking soda. To freeze: freeze uncooked, unbattered marinated chicken (without baking soda) up to 2 months; thaw overnight, then add baking soda and cornstarch 15 minutes before cooking. Note that celery will soften after freezing, so freeze only the chicken if texture is important.

Nutrition (per serving)

Approximate values: 290 calories; 24 g protein; 16 g fat; 11 g carbohydrates; 1 g fiber; 6 g sugar; 980 mg sodium. Values will vary with brand and portion size.

Panda Express Black Pepper Chicken (Copycat)