kung pao chicken

The takeout-night classic, rebuilt for mile fourteen. Szechuan peppercorn buzz, wok-fired zucchini and red bell pepper, and whole chicken breast (never textured filler). The roasted peanuts ride in their own sachet so they stay loud and crunchy until the second you tip them in.

Tingly, garlicky, savory, and honestly better than the version most of us grew up ordering. This is a real Sichuan recipe from Matt's family table, not a flavor packet's idea of "kung pao."

Honesty corner: freeze dried sauce looks a little dusty before the water hits. Thirty seconds later it remembers exactly who it is.