How to make Chicken and Pepper Stir Fry -
Chicken and coloured peppers combine well to make this delicious stir-fry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Yellow bell pepper (पीली शिमला मिर्च )
Cuisine : Chinese
Course : Main Course Chicken
For more recipes related to Chicken and Pepper Stir Fry checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Chicken in Hot Garlic Sauce Thecha Murgh Quick Grilled Chicken Chicken Kurma
Chicken and Pepper Stir Fry Recipe Card
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 : Preparation Time
Cook time : Cooking Time
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken and Pepper Stir Fry Recipe
Boneless chicken cut into strips 300 grams
Yellow bell pepper finely chopped 1 small
Red bell pepper finely chopped 1 small
Green capsicum finely chopped 1 small
Salt to taste
Crushed black peppercorns 1 teaspoon
Ginger-garlic paste 2 teaspoons
Cornflour/ corn starch 1 tablespo
Oil 2 teaspoon
Ginger finely chopped 1 teaspoon
Garlic finely chopped 2 teaspoons
Red chilli sauce 2 teaspoons
Soy sauce 1
Celery chopped 1 teaspoon
Spring onion bulbs cut into quarters 2-3
Vinegar 1 teaspoon
Sesame seeds (til) 1 teaspoon
Spring onion greens finely chopped 1 teaspoon
Sesame oil (til oil) 1/4 teaspoon
Method
Step 1
Take the chicken strips in a bowl. Add salt, ¼ teaspoon crushed peppercorns and ginger-garlic paste. Mix well and add 1 tablespoon cornflour. Mix well and set aside for 5-10 minutes.
Step 2
Heat 2 teaspoons oil in a non-stick pan. Add marinated chicken and cook on high heat till the chicken is almost cooked. Remove from heat and set aside.
Step 3
Heat ½ tablespoon oil in another non-stick pan. Add ginger and sauté. Add garlic and sauté for ½ minute.
Step 4
Add yellow pepper, red pepper, capsicum, mix well and sauté on high heat for a few minutes.
Step 5
Dissolve 2 teaspoons cornflour in little water, mix well to make a lump free slurry.
Step 6
Add red chilli sauce and soy sauce to the pan with the peppers. Mix well. Add celery and mix again.
Step 7
Separate the spring onion bulbs and add. Mix well and cook for a minute.
Step 8
Add ¼ teaspoon crushed peppercorns and mix. Add the slurry and stir well, cook for 2 minutes.
Step 9
Add chicken and mix well. Cook for a minute.
Step 10
Add vinegar, sesame seeds, 1 teaspoon chopped spring onion greens and mix well. Let it get heated through.
Step 11
Add remaining crushed peppercorns, mix well and switch off heat. Add sesame oil and mix well.
Step 12
Serve hot garnished with some chopped spring onion greens and sesame seeds.
Nutrition Info
Calories : 553 Kcal
Carbohydrates : 16.7 gm
Protein : 82 gm
Fat : 17.7 gm
Other : Zinc- 1.3mg
Most Visited Recipes
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.
