Black Vinegar Chicken With Peppers (Printable)

Tender chicken, crisp peppers, and silky eggplant in tangy black vinegar glaze.

# What You'll Need:

→ Meats

01 - 1.1 lbs 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

# Directions:

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 all sauce ingredients in a separate bowl until well combined. Set aside for later use.
03 - Heat 1½ tbsp oil in a large skillet or wok over medium-high heat. Add eggplant and stir-fry until golden and tender, approximately 5–7 minutes. Transfer to a plate and set aside.
04 - Add remaining oil to the skillet. Add marinated chicken and stir-fry until browned and nearly cooked through, about 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 bell peppers and cook for 2–3 minutes until slightly tender but still crisp.
07 - Return eggplant to the wok. Stir to combine all ingredients evenly.
08 - Pour in the prepared sauce. Stir-fry everything together for 2–3 minutes, or until the sauce thickens and coats all ingredients.
09 - Sprinkle with green parts of scallions. Serve immediately with steamed rice.

# Expert Advice:

01 -
  • The black vinegar creates this incredible sweet-tangy balance that makes you want to lick your plate clean
  • Eggplant becomes silky and luxurious instead of mushy when you follow the right technique
02 -
  • Never skip the step of cooking eggplant separately or it will turn soggy instead of silky
  • Have your sauce whisked and ready before you start cooking because stir-frying moves fast
03 -
  • Don't overcrowd your wok or the ingredients will steam instead of stir-fry
  • Let the wok get properly hot between additions to maintain that coveted sear

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