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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Garlic & Capsicum Chicken

March 5, 2018

Garlic & Capsicum Chicken

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Garlic & Capsicum Chicken -a stunning accompaniment to fried rice or noodles. I am such a huge fan of Indo-Chinese food that I often try to dabble in some recipes in order to recreate the magic of restaurant food at home. In the past, I failed several times but over the period of time I have come to realise that to make good Chinese food at home, you need to have the basic bunch of condiments and ingredients and some time and patience to prep them up. The final cook time will barely take any time and the food is ready in minutes which is best eaten fresh and hot. What takes time is the chopping up of ingredients. However, if you consider how time-consuming our Indian cuisine can sometimes be, making Chinese food at home can be a breeze. 

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Since three of us at home love Indo-Chinese food I try out some new recipes every month. Sometime in January, I made the ginger fried rice that I paired with this lovely garlic & capsicum chicken. I generally make fried rice whenever I have some leftover white (cooked) rice in the fridge and since a day old rice works best for fried rice all I have to do is rummage through the fridge for some eggs and whatever veggies languish in there. Since I grow my own spring onions (I just plant onions that begin to sprout) I don’t have to make a mad dash to the grocery store to buy any. Since I don’t like adding Ajinomoto to my Chinese dishes I can safely assume that cooking at home is far better than eating out although I don’t make a regular practice of either.

While the recipe below calls for basic sauces and condiments, please feel free to skip the addition of the red wine and replace the rice wine vinegar with your regular white vinegar. If you want to add some pizzaz to your boring everyday meal do consider making this dish and just pair it with some egg fried rice or simple white rice.

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Garlic & Capsicum Chicken

Garlic & Capsicum Chicken is a perfect accompaniment to plain rice, fried rice or noodles. Perfect for those who love garlic & capsicum!
4.25 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Indo Chinese
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

To be marinated

  • 500 grams boneless chicken
  • 1 egg lightly beaten
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon cornstarch cornflour

Other ingredients:

  • 4-5 fat cloves of peeled garlic sliced thinly (horizontally)
  • 1-2 fresh red bird's eye or green chillies (adjust to taste), chopped
  • 1 medium sized capsicum green bell pepper, deseeded & cubed
  • 2-3 tablespoons vegetable oil or as required

For the seasoning:

  • 2 teaspoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon rice wine or red wine regular grape wine will do * optional but recommended
  • 1/2-1 teaspoon sugar
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water at room temperature
  • 1 teaspoon sesame oil
  • salt to taste if required
  • 6-7 peppercorns crushed
  • 1/4 cup water * optional only if you require more gravy

Instructions

  • Wash the chicken, pat dry and then cut into bite-sized (small) pieces. Marinate it along with the other ingredients mentioned under 'To be marinated'. Keep aside for 10-15mins
  • Cut the garlic horizontally into thin slices.
  • Heat oil in a heavy based wok and fry the marinated chicken pieces on a high heat for approx 2 minutes. Fry the pieces in batches, do not overcrowd the wok or they will get steam cooked. Do not overcook the chicken beyond 3 minutes or the pieces will turn chewy. Remove the pieces using a slotted spoon and keep aside.
  • Give the wok a quick wipe if you find any burnt remnants of the chicken, otherwise, add some extra oil and fry the sliced garlic till golden. Add the chopped red or green chillies and fry them for 10-15 seconds on a medium high heat.
  • Add the cubed capsicum and stir-fry for a minute on high heat. Return the cooked chicken back to the wok
  • Add the seasonings - light & dark soy sauce, rice vinegar, red wine, sugar, cornstarch solution, crushed pepper and water (add in parts). Bring the mixture to a gentle boil while mixing everything.
  • Take the pan off the heat and serve hot with fried rice or noodles

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Chicken, Indo Chinese

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Comments

  1. MMF says

    March 7, 2018 at 11:07 am

    This recipe was delicious!!!

    Reply
    • Shireen Sequeira says

      March 7, 2018 at 11:33 am

      Yayy! I am so happy to hear that! Thanks for the feedback 🙂

      Reply
  2. Rachel says

    January 29, 2019 at 12:09 pm

    I made this for dinner tonight and it was absolutely fantastic. I have made a lot of Chinese dishes but have never been able to get that authentic take out flavour – but this hit the spot!

    Reply
    • Shireen Sequeira says

      February 1, 2019 at 9:51 am

      Thanks a lot for your feedback Rachel!! Glad you liked it 🙂

      Reply
  3. Tim Pool says

    June 17, 2020 at 11:25 am

    I made this last night and it was totally scrumptious. Thanks for the recipe

    Reply
    • Shireen Sequeira says

      June 19, 2020 at 10:27 pm

      Hi Tim,

      Thank you so much for your wonderful feedback!! Thanks for taking the time to let me know!

      Reply
  4. Mamta sethi says

    June 19, 2020 at 9:01 pm

    Hey Shireen, I have tried my hands earlier on making Chinese, but when you take guidance from an expert Chef, things turn into Exotic wherein me and my whole family had a sumptuous fill after so long in this lockdown. Thanks Shiren for the amazing recipe
    Lots of love

    Reply
    • Shireen Sequeira says

      June 19, 2020 at 10:20 pm

      Thank you sooo much dear Mamta for your wonderful feedback! I am so happy to hear that this recipe was a success and you enjoyed it with your whole family! Thank you for taking the time to share your feedback and do stay tuned for more recipes! <3

      Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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