Roasted peanuts, ginger, garlic and spicy red chilies give this simple chicken dish a kick that makes it quite unique. This was a spicier meal than I was expecting and the spice-lovers in my family really enjoyed it.
My husband and oldest son ate theirs peppers and all, I simply left the peppers on my plate and it was the perfect level of heat for my taste.
My favorite flavors these days are found in Asian foods and I am always looking for more stir fry ideas. Rasa Malaysia is an awesome website full of easy authentic Chinese recipes.
The ingredients in this recipe are a little different from what I was used to, but they were all very easy to find at the Asian market.
Recipe notes: Black Soy Sauce is thick and almost syrupy and just the teaspoon of it in this recipe made a difference. I didn’t purchase the black vinegar, because I wasn’t convinced that 1/4 teaspoon was going to make or break the recipe.
I subbed in the balsamic, which was the closest thing I could find and it worked great. These dried red chiles are very small, not like the Mexican Red Chiles used here. These were labeled Thai chilies and they are only about 1″ long.
Jenn says
Yum! Kung Pao anything is one of my favorite dishes. I've tried a few different recipes and found one I like, but this one I have got to try for sure. I like the different ingredients in this. Thanks for posting!
The Mom Chef says
Oh my gosh, that looks so amazing. I'm with Jenn. I love Kung Pao too. I'm going to have to look for that soy sauce and give this a go. I might even seek out the vinegar (I love my vinegars). Thanks for sharing your delicious dish.
Sue/the view from great island says
Ooooh, the black soy sauce and black vinegar sound so intriguing!
Chris says
Is black soy the same as sweet soy (super thick, dark and sweet)?
This sounds delicious!
cookin mama says
Use equal parts blackstrap molasses and dark soy sauce if you don't have black soy sauce.
[email protected] at Marina says
Oh, I am hungry now…
Sandy H says
I am going to make this and try the black vinegar that I finally found. I am curious on how 1/4 teaspoon can even be noticed with those chiles in the dish.