Three-Color Sweet Pepper Stir-Fried Chicken

Why people make this dish

Over-indulging in cold drinks, raw salads, and chilled foods is something modern eating habits encourage — but in Chinese food thinking, too much cold and raw food can weaken the stomach’s warming capacity over time, leading to a bland taste in the mouth, a bloated feeling after meals, and general digestive sluggishness. Nourilo recommends this cheerful stir-fry as a practical everyday dish to counteract that tendency. It is worth noting that while very spicy chillies are pungent and drying, sweet bell peppers offer a much gentler warming quality without the irritating heat — making them suitable for regular cooking. The three colours add visual appeal to the table, which in Nourilo’s view is itself a part of making food enjoyable.

Method

1. Deseed the sweet peppers and cut into chunks.
2. Bone out the chicken thighs, cut into bite-size pieces, and marinate with soy sauce, oyster sauce, sugar, and cornstarch for at least 15 minutes.
3. Blanch the marinated chicken briefly in boiling water, remove and drain well.
4. Heat oil in a wok over medium-high heat; stir-fry garlic, ginger, and shallot until fragrant.
5. Add the sweet peppers and stir-fry for 1–2 minutes.
6. Return the chicken to the wok and toss to combine.
7. Deglaze with a splash of rice wine, add seasoning and a little water, and cook until the sauce thickens and coats the ingredients.
8. Dish up and serve hot.

Nourilo’s Tips

For silky, smooth chicken, either velveting in warm oil (oil blanching) or blanching in boiling water before the final stir-fry makes a significant difference — the chicken stays tender and does not dry out in the wok. Sweet peppers can actually be eaten raw if they are very thoroughly washed — Nourilo recommends rubbing the surface with fine salt before rinsing to ensure full cleanliness, especially for peppers and cucumbers with skins.