Black Vinegar Chicken With Bell Peppers (Printer-friendly)
Tender chicken with bell peppers and eggplant in tangy black vinegar sauce.
# 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
# Method:
01 - Combine chicken with soy sauce, Shaoxing wine, cornstarch, and black pepper in a bowl. Mix thoroughly and let marinate for 15 minutes at room temperature.
02 - Whisk together Chinese black vinegar, light soy sauce, sugar, cornstarch, water, and toasted sesame oil in a separate bowl until cornstarch dissolves completely. Set aside.
03 - Heat 1½ tbsp vegetable oil in a large skillet or wok over medium-high heat. Add eggplant cubes and stir-fry for 5–7 minutes until golden and tender. Transfer to a plate.
04 - Add remaining oil to the skillet. Add marinated chicken pieces and stir-fry for 4–5 minutes until browned and nearly cooked through.
05 - Add minced garlic, ginger, and white parts of scallions to the skillet. Stir-fry for 1 minute until fragrant.
06 - Add red and yellow bell pepper pieces. Cook for 2–3 minutes until slightly tender but still crisp.
07 - Return cooked eggplant to the wok. Stir all ingredients together to combine evenly.
08 - Pour prepared sauce over the stir-fry. Cook for 2–3 minutes, stirring constantly, until sauce thickens and coats all ingredients. Sprinkle with green parts of scallions. Serve immediately with steamed rice.
# Expert Tips:
01 -
- The black vinegar creates this incredible depth that restaurant versions often miss
- Eggplant becomes creamy and luscious without being greasy or heavy
02 -
- Do not crowd the pan when cooking eggplant or chicken, work in batches if needed
- Have your sauce whisked and ready before you start cooking, stir fries move fast
03 -
- Cut all your vegetables to roughly the same size so they cook evenly
- Prep every single ingredient before turning on the stove, stir fries wait for no one