chicken:

1 lb. chicken thighs (or breast)
1 tsp. cornstarch
1 tbsp. water
1 tsp. sesame oil

  • cube chicken
  • add cornstarch and water and stir until liquid is dissolved
  • add sesame oil, stir, and set aside

sauce:

1 tbsp. soy sauce
1 1/2 tsp. rice vinegar
1 tsp. rice wine
2 tsp. sugar
2 tsp. cornstarch
1 tbsp. water

  • mix all ingredients and set aside

peanuts:

1/3 cup peanuts (or cashews)

  • toast over low heat until they start to brown, the set aside

zucchini:

1 roasted zucchini

stir-fry:

1 tbsp. neutral cooking oil
6 dried chillies, deseeded (1-2 sliced into 1/4” pieces)
1/2 tsp. sichuan peppercorns
6 scallions, chopped
3 cloves garlic, sliced
8 slices ginger (or 1 tsp. powdered)

  • heat oil in wok and stir fry chilies and peppercorns until fragrant
  • add chicken and stir-fry 30 seconds
  • add remaining ingredients and stir fry
  • add sauce and cook until thickened
  • remove from heat and add peanuts and zucchini
  • serve over white rice

source: https://redhousespice.com/kung-pao-chicken/

7/27/25: made this tonight and liked it (but i decreased the chilies and peppercorns and increased the soy sauce a bit). ultimately, i think i like this more than sichuan chicken with peanuts.