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

Makes 4 main-dish or 8 appetizer servings

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)

Cut chicken into 1-inch pieces. Toss chicken with garlic and chili oil in medium bowl.
Blend soy sauce into cornstarch in cup until smooth.
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.
Stir soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens.
To serve, spread each lettuce leaf lightly with plum sauce. Add chicken mixture; roll up and serve immediately.

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