Black Vinegar Chicken with Bell Peppers and Eggplant (Printable)
Tender chicken with colorful peppers and eggplant in tangy black vinegar sauce.
# Ingredient List:
→ 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
# Steps:
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 black vinegar, light soy sauce, sugar, cornstarch, water, and sesame oil in a separate bowl until cornstarch dissolves completely. Set aside.
03 - Heat 1½ tbsp oil in a large skillet or wok over medium-high heat. Add eggplant cubes and stir-fry for 5–7 minutes until golden brown and tender throughout. Transfer to a plate and reserve.
04 - Add remaining oil to the skillet. Place marinated chicken in a single layer and stir-fry for 4–5 minutes until browned on all sides and nearly cooked through.
05 - Add garlic, minced ginger, and white parts of scallions to the skillet. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
06 - Add red and yellow bell peppers to the wok. Continue stir-frying for 2–3 minutes until peppers are slightly tender but still maintain a crisp texture.
07 - Return cooked eggplant to the wok. Toss all ingredients together to distribute evenly and heat through.
08 - Pour prepared sauce over the stir-fry mixture. Cook for 2–3 minutes, stirring constantly, until sauce thickens and coats all ingredients evenly.
09 - Sprinkle with reserved green parts of scallions. Serve immediately while hot, accompanied by steamed jasmine or brown rice.
# Expert Tips:
01 -
- The black vinegar creates this incredible tangy glaze that makes everything taste restaurant-quality without hours of work
- Eggplant becomes silky and absorbs all that flavor while peppers keep the dish fresh and colorful
02 -
- Crowding your wok makes everything steam instead of sear—cook in batches if needed, especially if doubling the recipe
- The sauce thickens fast in the final minute, so have everything ready before adding it
03 -
- Don't skip marinating the chicken—that cornstarch coating creates the velvety texture you find in restaurants
- Let your wok get properly hot before adding oil, and you'll get that coveted restaurant-style sear