Three Pepper Chicken


  • 400 gm boneless chicken, cut into 1” cubes
  • 1 medium green capsicum, cut into 1” cubes
  • 1 medium red bell pepper, cut into 1” cubes
  • 1 medium yellow bell pepper, cut into 1” cubes
  • Oil for frying + 2 tbsp oil
  • 3 tbsp chopped spring onions
  • 10-15 white peppercorns, crushed
  • 2 tbsp + 1 tbsp cornflour
  • 1” ginger piece, finely chopped
  • 4-5 garlic cloves, finely chopped
  • 1 tsp sugar
  • 1.5 tbsp soy sauce
  • Salt to taste
  • 1 cup chicken stock
  • 1 tbsp vinegar

Method –

  1. Take chicken in a mixing bowl.
  2. Add salt, pepper, 2 tbsp cornflour and mix well
  3. Heat oil in a Kadhai and fry the chicken till light brown in colour.
  4. Remove onto an absorbent paper and set aside
  5. Heat 2 tbsp oil in a pan
  6. Add ginger and garlic and stir fry for 1 minute
  7. Add the bell peppers and continue to stir fry for 2 minutes.
  8. Add the sugar, soy sauce, salt and 1/4 cup chicken stock
  9. Mix 1/4 cup chicken stock with 1 tbsp cornflour and set aside
  10. Add the chicken pieces and cook for 2-3 minutes, stirring continuously
  11. Check the consistency and add more stock if required.
  12. Bring it to a boil and cook the chicken for 2 minutes
  13. Stir in the cornflour mixture and cook till the sauce coats the chicken pieces
  14. Stir in the vinegar, crushed peppercorns and serve hot, garnished with chopped spring onion greens.

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