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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!
Course Main Course
Cuisine Indo Chinese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
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