In just about 30 minutes, you can have this popular (and discontinued in some areas) Panda Express favorite right in your own home! Take off that coat, you aren't going anywhere!
1 ¼pound(567g)boneless skinless chicken thighscubed into smaller pieces
1tablespooncornstarch
Splash of low-sodium soy sauce
1medium green bell peppercut into 1" pieces
½large white onioncut into 1" pieces
3stalks of celerysliced into 1" angles
Instructions
Whisk together all the ingredients for the sauce in a small bowl. Set aside.
Place chicken, cornstarch, and soy sauce in a medium bowl and toss to coat.
Heat up a skillet over medium high heat and add a little cooking oil to it. Once the oil is hot, add the chicken cubes and cook until browned and half cooked through. Remove from skillet and put on a plate. We'll come back to it later.
In the same skillet, add green bell pepper, onion, and celery. Cook until tender and softened, about 5-7 minutes.
At this point, add the chicken back in and cook everything about 5 minutes more to ensure chicken is cooked through.
Reduce heat to medium and pour the sauce. Let simmer for 3 minutes and it should thicken up by then. Toss everything to coat in the sauce then remove from heat.
Serve with rice.
Notes
I'm very sensitive to ground black pepper so this dish was fairly spicy for me. If you feel the same, start with 1/4 teaspoon of ground black pepper or 1/2 teaspoon and taste the dish when cooked and go from there if you think you need more. You can always add more but you can't take it out!
To store: If you have leftovers, you may store them in an airtight container for up to five days in the refrigerator.
To reheat: Pop the chicken into the microwave for 45 seconds on high, or reheat on the stovetop over medium heat in a skillet.
To freeze: You can keep your leftover black pepper chicken in an airtight container in the freezer for up to 3 months. Be sure to thaw it in the fridge overnight before eating it again, and then follow the reheating instructions.