YIELD Makes 4 main-dish or 8 appetizer servings
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Kung Po Chicken is a Szechuan specialty. This version uses hot chili oil for the heat and is milder than recipes using dried chilies.
|1||pound boneless skinless chicken breasts or thighs|
|2||cloves garlic, minced|
|1||teaspoon hot chili oil|
|1/4||cup reduced-sodium soy sauce|
|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)|
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