Tangy Pepper Chicken


In a land where for centuries the primary cooking method was boiling and stewing, it’s not uncommon to find vinegar used as a tenderizer, flavoring and thickener in Japan. Traditionally, this dish is often prepared using “black” vinegar, instead of the rice or apple cider variety. Still, vinegar is vinegar, so use what’s on-hand. The tang and acid in this dish pair well with the zingy pepper and savory onion. Use the sweeter red, orange and yellow varieties of bellpeppers for their milder flavors, and their colors on the plate.  (Serves 2-3)


2 to 4 skinless chicken thighs (bone-in or deboned)
1 small onion, sliced into chunks
1 medium to large red bell pepper, sliced into thick pieces
½ medium to large green bell pepper, sliced into thick pieces
2 tablespoons vinegar of your choice (I recommend apple cider or rice vinegar)
1 tablespoon mirin
1 tablespoon soy sauce
1 tablespoon sugar


Medium saucepan


1.       Fill a saucepan with water, and bring to a boil. Blanch the chicken in boiling water 1 to 2 minutes. Remove and set aside.
2.       Lightly clean the saucepan, add the blanched chicken and all other ingredients. Fill with just enough water to cover the chicken slightly.
3.       Bring the mixture to a boil, then reduce heat. Simmer until the chicken has thoroughly cooked through and vegetables have softened. With a slotted spoon, remove the chicken and vegetables, and set aside.
4.       Bring the vinegar mixture in the pan to a rolling boil, and reduce until thickened. Pour the sauce atop the chicken and vegetables, and serve while hot.