Monday's Menu

 I love Chinese food but really don't do such a great job making it. This, however, has been a pretty popular recipe since we tried it. My son even took it for one of his classes when they were doing some sort of potluck thing. 

While I don't ever remember actually seeing this dish in a Panda Express, I can't say it isn't a copycat because, to be honest, we just don't go there that often and haven't been going there much over the last several years. 

But it is quite good. And a nice variation from the usual thing. So give a try.

The original recipe came from here.

Copycat Panda Express Black Pepper Chicken
 
1 lb. chicken breast
2 stalks thinly-sliced-diagonally celery
1/2 medium white onion, chopped into 3/4-inch squares
1/4 cup soy sauce
1 Tablespoon vinegar (chili vinegar if possible)
1/4 teaspoon ginger
1 1/2 Tablespoons COARSE black pepper OR about half as much regular grind pepper
2 Tablespoons corn starch
4 Tablespoons oil
 
Cut the chicken into 1-inch cubes and marinate with 2 Tablespoons soy sauce, 1/2 Tablespoon vinegar, cornstarch, and ginger for 30 minutes.
 
Using 2 Tablespoons oil, heat pan until oil ripples when moved. Add chicken and cook until browned. Remove from heat and add celery and onions with remaining 2 Tablespoons oil. Cook veggies for about 45 seconds. Add in remaining 2 Tablespoons soy sauce, remaining 1/2 Tablespoon vinegar, chicken, and black pepper. Cook for 15 seconds to combine and warm through. Serve immediately.