How to make Three Pepper Chicken -

Three varieties of peppers had a special zing to this chicken dish.

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Sichuan Peppers (सिचुआन पैपर)

Cuisine : Chinese

Course : Main Course Chicken

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For more recipes related to Three Pepper Chicken checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Pesto Chicken Roulade Chicken Dhansak Patatas Bravas Chicken Casserole - SK Khazana

Three Pepper Chicken

Three Pepper Chicken Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Three Pepper Chicken Recipe

  • Boneless chicken cut into 1 inch pieces 450 grams

  • Sichuan Peppers 8-10

  • Green capsicum cut into 1 inch pieces 1 medium

  • Black peppercorns crushed 10-15

  • Cornflour/ corn starch 3 tablespoons

  • Spring onions with greens chopped 2

  • Oil 4 tablespoons

  • Ginger finely chopped 1 inch piece

  • Garlic finely chopped 4-5 cloves

  • Sugar 1 teaspoon

  • Soy sauce 1 1/2 tablespoons

  • MSG 1/4 teaspoon

  • Salt to taste

  • Chicken stock 2 cups

  • Vinegar 1 tablespoon

Method

Step 1

Dry roast the Sichuan pepper and crush lightly. Mix the cornflour in one cup of water. Set aside the spring onion greens for garnish.

Step 2

Heat the oil in a wok or a pan, add the ginger and garlic and stir-fry for one minute. Add the spring onions and continue to stir-fry for a couple of minutes.

Step 3

Add the chicken pieces and cook for two to three minutes, stirring continuously. Add the sugar, soy sauce, MSG, capsicum, salt and chicken stock. Bring it to a boil and cook the chicken for two minutes.

Step 4

Stir in the cornflour mixture, Sichuan peppers and cook for two to three minutes or until the sauce coats the chicken pieces.

Step 5

Stir in the vinegar, crushed peppercorns and serve hot, garnished with the reserved spring onion greens.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.