This is classic gutsy Sichuanese stuff. I love the different textures and flavours in this – the crunch of the water chestnuts, the hint of fresh ginger and spring onion, and the sharpness of the chilli. Chicken thigh is much more tender and flavourful than breast; it is also more forgiving when cooked. Good woks are cheap and plentiful in Asian supermarkets. Dahua and Tai Ping in Auckland and Chinatown Market in Christchurch are three of my favourite spots for all things Chinese.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/80935974/Recipe-Kung-pao-chicken
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