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.
Servings: 4 servings
Calories: 280kcal
Equipment
- Instant Pot
Ingredients
- 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
Instructions
- 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.