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5 from 1 vote

Panda Express Black Pepper Chicken

If you're looking for a fast and delicious Asian dish to add to your rotation, look no further than Panda Express Black Pepper Chicken.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Asian
Keyword: easy, gluten free, keto, low carb
Servings: 4 servings
Calories: 280kcal
Author: Jessica


  • Instant Pot


  • 2 tablespoons peanut oil
  • 1 pound boneless skinless chicken breast, cut into cubes
  • 1 onion sliced
  • 3 celery stalks sliced
  • 1 teaspoon garlic powder
  • 2 teaspoons black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon ground ginger

For the sauce:

  • ½ cup chicken broth
  • ¼ cup oyster sauce
  • ¼ cup rice wine vinegar
  • ½ teaspoon garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon ground ginger
  • pinch red pepper flakes optional
  • ½ teaspoon xanthan gum for thickening if desired


  • Heat the electric pressure cooker using the “saute” function until “hot.”
  • Meanwhile, place the chicken into a zip top storage bag. Add the seasonings and seal the bag. Shake and mash to cover the chicken in the seasonings.
  • Add the oil to the pressure cooker and then add the chicken. Brown the chicken on all sides.
  • If the bottom of the instant pot collects frond (baked on bits,) deglaze the bottom of the pot by adding a tiny amount of water or chicken stock and scraping with a wooden spoon.
  • Place all the ingredients for the sauce EXCEPT the xanthan gum in a jar with a lid and shake to combine. Pour over the chicken.
  • Cover the electric pressure cooker and set the valve to “sealing.”
  • Program the electric pressure cooker using the “pressure cook” or “manual” function for 5 minutes. When the cook cycle is completed, quick release the pressure.
  • If a thicker sauce is desired, stir in the xanthan gum and allow the chicken to “keep warm” as the sauce thickens.
  • Serve alone or over cauliflower rice.