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panda express pepper chicken recipe

Pepper Chicken Recipe

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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 3 tbsp vegetable oil, divided
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1/2 medium yellow onion, cut into 1-inch chunks
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 tsp black pepper, coarsely ground
  • 1/2 tsp sugar
  • 2 tbsp water

Method
 

  1. Pat chicken dry, cut into 1-inch pieces, and toss with 2 tbsp cornstarch and 1/2 tsp salt. Let sit 5 minutes.
  2. Stir together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tsp black pepper, 1/2 tsp sugar, and 2 tbsp water in a small bowl.
  3. Heat a wok or large skillet over high heat until just smoking, add 2 tbsp vegetable oil, and sear the chicken in a single layer for 3 minutes undisturbed, then flip and cook 2 more minutes to 165°F (74°C). Transfer to a plate.
  4. Add remaining 1 tbsp vegetable oil to the pan. Cook the onion 2 minutes, add the bell peppers and cook 2 more minutes, then push to the edges, add garlic and ginger, and cook 30 seconds.
  5. Return the chicken to the pan, pour in the sauce, and toss over high heat for 90 seconds until everything is coated and the sauce thickens. Remove from heat, drizzle in 1 tsp sesame oil, toss, and serve over steamed rice.

Notes

This recipe comes together fast once the pan is hot, so have everything cut and the sauce mixed before you turn on the burner. If your skillet is smaller than 12 inches, cook the chicken in 2 batches to avoid steaming it. Leftovers keep well and are worth saving; reheat in a skillet with a small splash of water to bring the sauce back to life.