I had intended to make kung pao chicken, but I didn't really have the kind of chilis called for, so I just made kung pao-ish chicken, with scallions, ginger, garlic, bok choy, peanuts and chili crisp vinaigrette (which it seems I am happy to eat on basically everything). I did keep the step of "velveting" the chicken with cornstarch, which does indeed produce a lovely, tender texture. Plus rice. It was very good! Jason was sad that I cooked inside on the wok, but one cannot let the idea of the stove getting dirty utterly prevent you from using it.
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