YIELD Makes 4 main-dish or 8 appetizer servings

Kung Po Chicken is a Szechuan specialty. This version uses hot chili oil for the heat and is milder than recipes using dried chilies.

INGREDIENTS

1 pound boneless skinless chicken breasts or thighs
2 cloves garlic, minced
1 teaspoon hot chili oil
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon peanut or vegetable oil
1/3 cup roasted peanuts
2 green onions, cut into short, thin strips
Lettuce leaves (optional)
Plum sauce (optional)

PREPARATION:

  1. Cut chicken into 1-inch pieces. Toss chicken with garlic and chili oil in medium bowl.
  2. Blend soy sauce into cornstarch in cup until smooth.
  3. Heat wok or large skillet over medium-high heat. Add peanut oil; heat until hot. Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink.
  4. Stir soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens.
  5. To serve, spread each lettuce leaf lightly with plum sauce. Add chicken mixture; roll up and serve immediately.
This recipe appears in: Chinese

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