Name: Black Vinegar Chicken with Bell Peppers and Eggplant made easy!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons vegetable oil; 1 medium onion, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium eggplant, cut into 1-inch cubes; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1/4 cup black vinegar; 3 tablespoons soy sauce; 2 tablespoons honey; 1 teaspoon sesame oil; 1/2 teaspoon red pepper flakes (optional); Salt and pepper to taste; 2 green onions, sliced (for garnish)

Description

A delicious and easy recipe for Black Vinegar Chicken with Bell Peppers and Eggplant, perfect for a weeknight dinner.

Ingredients

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 medium onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium eggplant, cut into 1-inch cubes
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup black vinegar
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 green onions, sliced (for garnish)

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Instructions

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion, bell peppers, and eggplant. Stir-fry for about 5-6 minutes until the vegetables are tender.
Add the garlic and ginger to the skillet and cook for an additional 1-2 minutes until fragrant.
Return the chicken to the skillet. In a small bowl, whisk together the black vinegar, soy sauce, honey, sesame oil, and red pepper flakes (if using). Pour the sauce over the chicken and vegetables.
Stir everything together and let it simmer for about 3-5 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning with more salt, pepper, or honey as desired.
Serve hot, garnished with sliced green onions.

Notes

For a spicier kick, add sliced jalapeños or a dash of sriracha to the dish.
Substitute the eggplant with zucchini or mushrooms for a different flavor and texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 10g
Sodium: 800mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 28g
Cholesterol: 100mg