Black Vinegar Chicken Bell Peppers Eggplant (Printable)
Tender chicken, vibrant peppers, and silky eggplant in tangy black vinegar sauce
# 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 piece 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 (black vinegar, light soy sauce, sugar, cornstarch, water, and sesame oil) in a separate bowl until well combined. Set aside.
03 - Heat 1½ tbsp oil in a large skillet or wok over medium-high heat. Add eggplant cubes and stir-fry until golden brown and tender, approximately 5–7 minutes. Transfer to a plate and reserve.
04 - Add remaining oil to the skillet. Add marinated chicken pieces and stir-fry until browned on all sides and nearly cooked through, about 4–5 minutes.
05 - Add minced garlic, ginger, and white parts of the scallions to the skillet. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
06 - Add red and yellow bell pepper pieces to the wok. Cook for 2–3 minutes until slightly tender but still crisp-tender.
07 - Return the cooked eggplant to the wok. Stir everything together to distribute evenly.
08 - Pour the prepared sauce over the ingredients. Stir-fry for 2–3 minutes until the sauce thickens and coats everything evenly.
09 - Sprinkle with the green parts of the scallions. Serve immediately over steamed jasmine or brown rice.
# Cooking Tips:
01 -
- The sauce hits that perfect balance between tangy and sweet, coating everything like a glaze that makes you want to lick your plate
- Eggplant becomes silky and tender while bell peppers stay crisp, creating three textures in every bite
02 -
- Do not skip cooking the eggplant separately first, or it will turn mushy instead of maintaining its shape
- Have the sauce whisked and ready before you start cooking, because stir-frying moves too fast for measuring mid-recipe
03 -
- Crowding the wok causes ingredients to steam instead of sear, so use your largest pan or cook in batches if needed
- Let the sauce bubble for 30 seconds after adding, it needs that time to thicken properly and coat everything