• 1 lb (450 g) chicken thigh cut into small pieces, boneless, skinless
• 3 tbsp neutral cooking oil divided, generic cooking oil
• 4 green onion chopped, white to light green parts
• 2 garlic minced, cloves
• 2 thin slices ginger minced, or 2 tsp of ginger paste
• 4-6 dried chili crushed (seed removed if needed) or use 1/2 tsp red chili flakes
• 2 celery chopped, sticks
• 1 red pepper chopped, small
• 1/2 cups (70 g) peanuts or cashews, unsalted, dry roasted

For Marinating Chicken

• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry, Chinese rice wine
• 2 tsp potato starch or cornstarch
• 1/8 tsp salt

For Kung Pao Sauce

• 1-1/2 tbsp soy sauce
• 1 tsp dark soy sauce optional, or use regular soy sauce
• 1 tbsp Shaoxing wine or dry sherry, Chinese rice wine
• 1 tbsp Chinkiang vinegar or balsamic vinegar
• 1-1/2 tbsp honey
• 3 tbsp chicken stock low sodium
• 1 tsp sesame oil
• 2 tsp potato starch or cornstarch
• 1/2 tsp Sichuan peppercorn or freshly cracked black peppercorn, powder