How to make Three Pepper Chicken -

Deep-fried boneless chicken cooked with the three coloured bell peppers.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Green capsicum (हरी शिमला मिर्च )

Cuisine : Chinese

Course : Main Course Chicken

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 Chicken Tetrazini Green Masala Chicken Curry Chicken Ghassi - SKK Barbecued Chicken

Three Pepper Chicken

Three Pepper Chicken 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 : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Three Pepper Chicken Recipe

  • Boneless chicken cut into 1 inch pieces 400 grams

  • 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 1 medium

  • Oil for frying + 2 tablespoons

  • White peppercorns crushed 10-15

  • Cornflour/ corn starch 2 tablespoons + 1 tablespoon

  • Spring onion bulb chopped 3 tablespoons

  • Ginger finely chopped 1 inch

  • Garlic cloves finely chopped 4-5

  • Sugar 1 teaspoon

  • Soy sauce 1 1/2 tablespoons

  • Salt to taste

  • Chicken stock 2 cups

  • Vinegar 1 tablespoon


Step 1

Take chicken in a mixing bowl, add salt, pepper, two tablespoons cornflour, mix well.

Step 2

Heat oil in a kadhai for deep-frying and fry the chicken pieces till light brown in color. Remove on an absorbent paper.

Step 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.

Step 4

Add the sugar, soy sauce, salt and ¼ cup chicken stock. Mix together ¼ cup chicken stock with cornflour and keep aside.

Step 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.

Step 6

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 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.