Food Blogs
Chicken and Pepper Stir Fry Recipe
Servings |
MetricUS Imperial
|
Ingredients
- 300 grams Boneless chicken cut into strips
- 1 small Yellow bell pepper finely chopped
- 1 small Red bell pepper finely chopped
- 1 small Green capsicum finely chopped
- Salt to taste
- 1 teaspoon crushed black peppercorns
- 2 teaspoons ginger garlic paste
- 1 tbsp Cornflour/ corn starch
- 2 teaspoon Oil
- 1 teaspoon Ginger finely chopped
- 2 teaspoons garlic finely chopped
- 2 teaspoons red chilli sauce
- 1 soy sauce
- 1 teaspoon Celery chopped
- 2-3 Spring onion bulbs cut into quarters
- 1 teaspoon Vinegar
- 1 teaspoon Sesame seeds til
- 1 teaspoon Spring onion greens finely chopped
- 1/4 teaspoon Sesame oil til oil
Ingredients
|
|
Instructions
- 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.
- 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.
- Heat ½ tablespoon oil in another non-stick pan. Add ginger and sauté. Add garlic and sauté for ½ minute.
- Add yellow pepper, red pepper, capsicum, mix well and sauté on high heat for a few minutes.
- Dissolve 2 teaspoons cornflour in little water, mix well to make a lump free slurry.
- Add red chilli sauce and soy sauce to the pan with the peppers. Mix well. Add celery and mix again.
- Separate the spring onion bulbs and add. Mix well and cook for a minute.
- Add ¼ teaspoon crushed peppercorns and mix. Add the slurry and stir well, cook for 2 minutes.
- Add chicken and mix well. Cook for a minute.
- Add vinegar, sesame seeds, 1 teaspoon chopped spring onion greens and mix well. Let it get heated through.
- Add remaining crushed peppercorns, mix well and switch off heat. Add sesame oil and mix well.
- Serve hot garnished with some chopped spring onion greens and sesame seeds.