Black Vinegar Chicken with Bell Peppers (Print version)
Tender chicken with colorful peppers and eggplant in tangy black vinegar glaze
# What you'll need:
→ Meats
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 medium eggplant (about 10.5 oz), cut into 1-inch cubes
03 - 1 red bell pepper, cut into 1-inch pieces
04 - 1 yellow bell pepper, cut into 1-inch pieces
05 - 2 scallions, sliced (white and green parts separated)
06 - 3 cloves garlic, minced
07 - 1-inch ginger, minced
→ Marinade
08 - 2 tbsp soy sauce
09 - 1 tbsp Shaoxing wine (or dry sherry)
10 - 1 tsp cornstarch
11 - ½ tsp freshly ground black pepper
→ Sauce
12 - 3 tbsp Chinese black vinegar
13 - 1½ tbsp light soy sauce
14 - 1 tbsp sugar
15 - 2 tsp cornstarch
16 - 5 tbsp water
17 - 1 tsp toasted sesame oil
→ For Stir-Frying
18 - 3 tbsp vegetable oil, divided
# How to make it:
01 - Combine chicken with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly and let marinate for 15 minutes.
02 - Whisk together Chinese black vinegar, light soy sauce, sugar, cornstarch, water, and toasted sesame oil in a separate bowl until smooth. Set aside.
03 - Heat 1½ tbsp oil in a large skillet or wok over medium-high heat. Add eggplant pieces and stir-fry until golden and tender, about 5–7 minutes. Transfer to a plate.
04 - Add remaining oil to the skillet. Add marinated chicken and stir-fry until browned and nearly cooked through, approximately 4–5 minutes.
05 - Add garlic, ginger, and white parts of the scallions to the skillet. Stir-fry for 1 minute until fragrant.
06 - Add red and yellow bell peppers to the wok. Cook for 2–3 minutes until slightly tender but still crisp.
07 - Return cooked eggplant to the wok. Stir to combine all ingredients evenly.
08 - Pour prepared sauce over the stir-fry. Cook for 2–3 minutes, stirring constantly, until sauce thickens and coats all ingredients.
09 - Sprinkle green parts of scallions over the dish. Serve immediately with steamed jasmine or brown rice.
# Expert suggestions:
01 -
- The black vinegar creates this incredible depth that you just cant get from regular vinegar
- Eggplant becomes silky and tender while still holding its shape perfectly
02 -
- Dont skip marinating the chickenthe cornstarch coating is what creates that restaurant-style texture
- Black vinegar is absolutely essentialregular vinegar just wont give you the same complexity
03 -
- Buy Chinese black vinegar from an Asian marketthe Western substitute just isnt the same
- Cut everything into uniform sizes so everything cooks evenly