Name: Kung pao chicken
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lb Boneless skinless chicken thighs; 10 Dried red chiles; 1 tsp Sichuan peppercorns; 0.5 cups Unsalted roasted peanuts; 1 bunch Green onions; 4 cloves Garlic; 1 inches Fresh ginger; 2 tbsp Chinese black vinegar; 1 tbsp Shaoxing rice wine; 2 cups Jasmine rice; 4 tbsp Soy sauce; 1 tbsp Cornstarch; 1 tbsp Sugar; 3 tbsp Vegetable oil

Kung pao chicken

Tender chicken, dried chiles and peanuts in a glossy, tangy sauce. Faster than takeout.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

1.5 lb Boneless skinless chicken thighs(or chicken breast)
10 Dried red chiles(Asian market, or chiles de árbol from the Hispanic aisle)
1 tsp Sichuan peppercorns(Asian market; if you cannot find them, leave them out — you lose the tingle, not the dish)
0.5 cups Unsalted roasted peanuts
1 bunch Green onions
4 cloves Garlic
1 inches Fresh ginger
2 tbsp Chinese black vinegar(Asian market (Chinkiang vinegar); or rice vinegar with 1 tsp balsamic)
1 tbsp Shaoxing rice wine(Asian market, or dry sherry)
2 cups Jasmine rice
4 tbsp Soy sauce· most people have this
1 tbsp Cornstarch· most people have this
1 tbsp Sugar· most people have this
3 tbsp Vegetable oil· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 30 minutes

Start the rice.
Cut the chicken into 3/4-inch cubes. Toss with 1 tbsp soy sauce, the rice wine and 2 tsp of the cornstarch, and let it sit 10 minutes.
Stir together the sauce: 3 tbsp soy sauce, the black vinegar, the sugar, the last 1 tsp cornstarch and 3 tbsp water.
Slice the green onions into 1-inch pieces, and mince the garlic and ginger. Snip the dried chiles in half and shake out most of the seeds.
Heat the oil in a wok or large skillet over medium-low. Add the chiles and Sichuan peppercorns and stir for 30 seconds until fragrant — pull the pan off the heat if the chiles start turning black.
Turn the heat to high, add the chicken and spread it out. Leave it 1 minute, then stir-fry 4 to 5 minutes until cooked through with no pink inside.
Add the garlic, ginger and green onions for 30 seconds, then stir the sauce and pour it in. Toss 1 minute until it turns thick and glossy.
Stir in the peanuts and serve right away over the rice. Do not eat the whole chiles unless you like the heat.

Amounts are on the list above — they change with the number of people; the steps do not.