This Black Pepper-Garlic Chicken i one on my favorite Stir-fry recipes, inspired by Black Pepper Chicken served at Panda Express Restaurants. The savory sauce took a bit of tinkering, but I think this copycat version is really close… and it’s delicious, too!
Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Before stir-frying, taste the sauce and adjust the heat and sweetness as desired. Set aside.
Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking.
Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. At this point, your skillet has cooled down significantly. Crank the heat up to high if neccessary.
Add the sliced celery, green onions and chopped garlic to the skillet. Stir constantly for 1-2 minutes until the celery is tender-crisp.
Add the stir-fry sauce. Heat and stir until the sauce is bubbling hot.
Add the velveted chicken, reduce the heat to medium and stir to coat. Let the chicken heat through, about 1-2 minutes longer.
Serve over prepared Basmati or Jasmine Rice. Garnish with sesame seeds and additional sliced green onions as desired.