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–+ servings
Black Vinegar Chicken with Bell Peppers and Eggplant

Black Vinegar Chicken with Bell Peppers and Eggplant Delight

A delightful blend of flavors in this Black Vinegar Chicken with Bell Peppers and Eggplant dish, perfect for quick weeknight meals.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 2 pounds Boneless Chicken Thighs or chicken breasts for a leaner option
  • 1/2 cup Black Vinegar rice vinegar can be used as a substitute
Sauce
  • 2 tablespoons Sugar brown sugar enhances flavor
  • 1/4 cup Soy Sauce use low-sodium to cut back on salt
Vegetables
  • 2 cups Bell Peppers mix of colors for visual appeal
  • 1 medium Eggplant thinly sliced for even cooking

Equipment

  • Mixing bowl
  • Skillet
  • Spatula

Method
 

Marination and Cooking
  1. In a mixing bowl, combine boneless chicken thighs with black vinegar, sugar, and light seasoning. Cover and let it marinate for at least 30 minutes.
  2. Heat a skillet over medium-high heat and add oil. Add marinated chicken in a single layer and cook for 5-7 minutes until golden brown and fully cooked.
  3. Toss in sliced bell peppers and eggplant. Sauté for 3-4 minutes until vegetables are tender-crisp.
  4. Mix remaining marinade with black vinegar and sugar for the sauce. Pour over chicken and vegetables, simmer for 2-3 minutes.
  5. Stir everything gently to coat in sauce and cook for an additional minute before serving over rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 2500IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

For best results, marinate the chicken for at least 30 minutes and avoid overcooking the vegetables to maintain their texture.

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