The Pioneer Woman Tasty Kitchen
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Black Pepper Chicken

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This is my knock-off of Panda Express’s Black Pepper Chicken. The celery and onions compliment the black pepper’s bite and add crunch to a very simple dish.

All of the quantities are fairly easy to adjust–I’ve made this dish for a single person as well as for a small crowd. You could also make this stir-fry without the Yakisoba noodles and serve it over rice.

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 2 teaspoons Freshly Ground Black Pepper
  • 1 clove Garlic, Finely Minced
  • 1 teaspoon Fresh Grated Ginger (optional)
  • 5 stalks Celery
  • 1 whole Medium Onion
  • ⅔ packages Fresh Yakisoba (mine Come In A 17 Ounce Package With 3 Individually Wrapped Portions Of Noodles)
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Sesame Oil
  • ½ packages Yakisoba Seasoning, If Your Noodles Came With Some (optional)

Preparation

Dice the chicken into 1-inch cubes. Heat the olive oil over medium heat in a large skillet. Add the chicken, black pepper, garlic, and ginger (if using).

While the chicken begins to cook, slice the celery at an angle into 1/4-inch slices. Cut the onion into quarters and then into thin slices.

When the chicken is almost completely cooked, add the onion, celery, and Yakisoba noodles. Add the rest of the seasonings and a splash of water, if necessary, to de-stick the Yakisoba. Cook until the celery and onion are barely tender, but still have a good crunch.

Spoon into bowls and attempt to eat with chopsticks.

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Profile photo of ADaywithJake

ADaywithJake on 8.31.2010

Made this for dinner tonight. Super quick and easy to make! Loved the flavor. Wasn’t a huge fan of the Yakisoba, may try rice noodles next time. But excellent knock off of the black pepper chicken at Panda Express!

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