Chinese Black Vinegar Chicken and Pearl Couscous Stir-Fry

Name: Chinese Black Vinegar Chicken and Pearl Couscous Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ cups (270 g) pearl couscous; 1¼ lbs (565 g) boneless, skinless chicken breasts, cut into ¾-inch (2 cm) cubes, patted dry; ⅓ cup (80 ml) Chinese black vinegar (Zhenjiang or similar); 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) dark sesame oil; 1 tbsp (15 ml) rice vinegar; 1 tbsp (20 g) honey; 2 tbsp (20 g) fresh ginger, minced; 3 cloves (15 g) garlic cloves, minced; 1 large (225 g) red bell pepper, seeded and cut into ¾-inch (2 cm) pieces; 1 large (225 g) yellow bell pepper, seeded and cut into ¾-inch (2 cm) pieces; 3 stalks (30 g) scallions, sliced, white and light green parts separated from dark green tops; 1 tbsp (8 g) cornstarch; ¼ cup (60 ml) water; 2 tbsp (30 ml) vegetable oil; to taste kosher salt; to taste white pepper, freshly ground; 2 tbsp (18 g) sesame seeds, toasted (optional garnish) (optional)

From the MyKitchenBank Kitchen

A vibrant stir-fry that balances tangy black vinegar with tender chicken and sweet bell peppers, served over fluffy pearl couscous. The deep, complex flavor of Chinese black vinegar cuts through the richness of the dish, while fresh ginger and garlic add aromatic depth. Quick enough for a weeknight dinner yet elegant enough for guests.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 4 servings

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ cups (270 g) pearl couscous
1¼ lbs (565 g) boneless, skinless chicken breasts, cut into ¾-inch (2 cm) cubes, patted dry
⅓ cup (80 ml) Chinese black vinegar (Zhenjiang or similar)
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) dark sesame oil
1 tbsp (15 ml) rice vinegar
1 tbsp (20 g) honey
2 tbsp (20 g) fresh ginger, minced
3 cloves (15 g) garlic cloves, minced
1 large (225 g) red bell pepper, seeded and cut into ¾-inch (2 cm) pieces
1 large (225 g) yellow bell pepper, seeded and cut into ¾-inch (2 cm) pieces
3 stalks (30 g) scallions, sliced, white and light green parts separated from dark green tops
1 tbsp (8 g) cornstarch
¼ cup (60 ml) water
2 tbsp (30 ml) vegetable oil
to taste kosher salt
to taste white pepper, freshly ground
2 tbsp (18 g) sesame seeds, toasted (optional garnish) (optional)

Equipment (6)

Large skillet or wok (12 inches / 30 cm)
Small bowl for sauce
Cutting board
Sharp knife
Wooden spoon or silicone spatula
Small pot with lid (2 quart / 2 liter)

Steps

Before you start

Have all ingredients prepped and within arm's reach before you start cooking—stir-frying moves quickly
Bring 1½ cups (360 ml) water to a boil if you haven't started the couscous yet
Pat the chicken dry with paper towels so it browns properly rather than steams

1
Cook the couscous
- Bring 1½ cups (360 ml) water to a boil in a small pot with a lid.
- Stir in the pearl couscous (270 g) and a pinch of salt.
- Return to a boil, then cover and remove from heat.
- Let stand for 5 minutes until the water is absorbed and the couscous is tender.
- Fluff with a fork.
+ Show details− Hide details
Ready when: Couscous is fluffy and all water is absorbed
Tip: Don't skip the rest time—it allows the couscous to absorb all the water evenly.
2
Prepare the sauce
- In a small bowl, whisk together the black vinegar (80 ml), soy sauce (30 ml), rice vinegar (15 ml), honey (20 g), and dark sesame oil (15 ml).
- In a separate small bowl, mix the cornstarch (8 g) with the water (60 ml) until smooth, then add it to the vinegar mixture and stir to combine.
- Set aside.
+ Show details− Hide details
Ready when: Cornstarch is fully dissolved and sauce is smooth
Tip: Dissolving cornstarch in cold water first prevents lumps in the sauce.
3
Heat the wok and sear chicken
- Heat 1 tbsp (15 ml) of vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute.
- Working in batches if needed, add the chicken cubes (565 g) in a single layer.
- Do not stir for 2–3 minutes, allowing the bottom to develop a golden-brown crust.
- Stir and cook another 2–3 minutes until the pieces are mostly opaque but not fully cooked through.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Chicken is golden brown on the outside and mostly opaque
Tip: Don't move the chicken around too much at first—let it sit to get that brown crust. Crowding the pan lowers the temperature; if necessary, sear in two batches.
4
Stir-fry aromatics and peppers
- Add the remaining 1 tbsp (15 ml) oil to the skillet over high heat.
- Add the minced ginger (20 g) and garlic (15 g), stirring constantly for 30 seconds until fragrant.
- Add the red bell pepper pieces (225 g) and yellow bell pepper pieces (225 g).
- Stir-fry for 3–4 minutes, tossing frequently, until the peppers are tender-crisp and starting to soften at the edges but still bright in color.
+ Show details− Hide details
Ready when: Peppers are tender-crisp with some browning at the edges
Tip: Keep the heat high and keep moving the ingredients to prevent them from sticking or burning.
5
Return chicken and add sauce
- Return the seared chicken to the skillet, pouring in any accumulated juices.
- Give the sauce a quick stir (the cornstarch may have settled) and pour it over the chicken and peppers.
- Toss everything together over high heat for 2–3 minutes, stirring constantly.
- The sauce will bubble, thicken, and coat the chicken and vegetables in a glossy dark layer.
+ Show details− Hide details
Ready when: Sauce is thickened and coats the ingredients; chicken is cooked through
Tip: If the sauce seems too thin after 1 minute, let it bubble a bit longer. The cornstarch will continue to thicken as it heats.
6
Finish and plate
- Remove from heat.
- Stir in the white and light green parts of the scallions (20 g of the 30 g total).
- Season to taste with kosher salt and white pepper.
- Divide the fluffed couscous among four bowls.
- Top each with the black vinegar chicken stir-fry and its sauce.
- Garnish with the reserved dark green scallion tops and toasted sesame seeds if using.
+ Show details− Hide details
Ready when: All ingredients are combined and plated
Tip: Add scallions at the end to keep them fresh and bright. Reserve some green tops for a final garnish—they add color and a fresh onion flavor.

Good to know

Tips

Stir-frying requires quick, high heat and constant motion. Have everything prepped and ready before you start cooking—this dish comes together in about 15 minutes of actual cooking time.
If you don't have sesame oil on hand, the dish is still delicious without it, but it adds a distinctive aroma and richness. Don't substitute vegetable oil for the sesame oil, as the flavor is quite different.
Chinese black vinegar (also sold as Zhenjiang vinegar) is available in most Asian grocery stores and increasingly in mainstream supermarkets. Its rich, slightly sweet and tangy profile is key to this dish's flavor. If you can't find it, the balsamic substitute works in a pinch.
Adjust the sauce thickness to your preference: for a thinner, more pooling sauce, reduce cornstarch by ½ tbsp; for thicker, add another ½ tbsp. The sauce will continue to thicken slightly as it cools.

Make ahead

Prepare all ingredients (mince ginger and garlic, cut peppers and chicken, combine sauce ingredients) up to 4 hours ahead and store in separate containers in the refrigerator. The stir-fry itself must be cooked fresh just before serving.

Storage & reheating

Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The couscous may absorb some sauce and become softer. Reheat gently in a skillet over medium heat with a splash of water, or reheat in the microwave covered for 1–2 minutes. The sauce flavors mellow slightly when chilled but remain pleasant.

Substitutions

Chinese black vinegar (Zhenjiang or similar) → balsamic vinegar or a mixture of 2 tbsp rice vinegar + 1 tbsp soy sauce. Black vinegar has a deep, slightly sweet flavor; balsamic offers similar depth, though the dish will taste slightly different. The vinegar mix is closer in acidity but less complex.
pearl couscous → jasmine rice (1½ cups uncooked) or quinoa (1 cup uncooked). Cook jasmine rice in 2¼ cups water for 15–18 minutes. Quinoa takes about 15 minutes in 2½ cups water. Both absorb the sauce similarly and pair well with the stir-fry.
boneless, skinless chicken breasts → tofu (1 lb / 450 g, pressed and cubed) or pork tenderloin (1.25 lbs / 565 g, cubed). Tofu will absorb the sauce beautifully—pan-fry it longer to firm it up before adding peppers. Pork cooks similarly to chicken but may need an extra minute to ensure it's fully cooked.
red bell pepper → snap peas (1 cup / 145 g), broccoli florets (2 cups / 190 g), or mushrooms (8 oz / 225 g, sliced). These vegetables add variety and cook in the same timeframe. Mushrooms release liquid, so you may reduce the final sauce amount slightly if substituting.