Three Pepper Chicken

Ingredients list for Three Pepper Chicken

• 400 grams Boneless chicken cut into 1 inch pieces
• 1 medium Green capsicum cut into 1 inch pieces
• 1 medium Red bell pepper cut into 1 inch pieces
• 1 medium Yellow bell pepper cut into 1 inch pieces
• tablespoons Oil for frying + 2
• 10-15 White peppercorns crushed
• tablespoon Cornflour/ corn starch 2 tablespoons + 1
• 3 tablespoons Spring onion bulb chopped
• 1 inch Ginger finely chopped
• 4-5 Garlic cloves finely chopped
• 1 teaspoon Sugar
• 1 1/2 tablespoons Soy sauce
• to taste Salt
• 2 cups Chicken stock
• 1 tablespoon Vinegar

Method

1. Take chicken in a mixing bowl, add salt, pepper, two tablespoons cornflour, mix well.
2. Heat oil in a kadhai for deep-frying and fry the chicken pieces till light brown in color. Remove on an absorbent paper.
3. Heat two tablespoons oil in a wok or a pan, add the ginger and garlic and stir-fry for one minute. Add the spring onions, coloured bell peppers and continue to stir-fry for a couple of minutes.
4. Add the sugar, soy sauce, salt and ¼ cup chicken stock. Mix together ¼ cup chicken stock with cornflour and keep aside.
5. Add the chicken pieces and cook for two to three minutes, stirring continuously. Bring it to a boil and cook the chicken for two minutes. Stir in the cornflour mixture and cook for two to three minutes or until the sauce coats the chicken pieces.
6. Stir in the vinegar, crushed peppercorns and serve hot, garnished with the reserved spring onion greens.