A lot of different food blogs have their own version of three pepper chicken – and it’s so understandable. It’s definitely a stir fry where the flavours can vary from one household to the next. It usually holds a numbing flavour of Szechuan Peppercorn, but I usually omit it because I enjoy the flavour of the peppers more for this dish.
I also like to have colour in my stir-fry, so I add in an orange bell pepper which also adds in a little sweetness.The heat in this dish really only comes from the Long Hot Green Pepper and the Thai Chili (both of which are staples on my weekly grocery list). You can usually get these at your generic grocery store and they hold a really great heat which is very different compared to the jalapeno pepper or habanero (I wouldn’t substitute with those).
This is also a dish that can be converted to be vegetarian by substituting the chicken with tofu and the oyster sauce with a vegetarian mushroom “oyster” sauce! This stir fry is ultimately very very agile; you can move the flavours around to suit your needs, but I will warn you – if you follow my instructions directly, this IS a spicy dish!
I encourage you to enjoy it served over white rice. Here’s everything you need!