12 wonton wrappers canola or vegetable oil for deep-frying 1 tablespoon canola oil pinch of salt and pepper 4 chicken breasts, thinly sliced 1/3 cup SOMETHING SPECIAL RED CHILI (OR JALAPENO) DIP 1 teaspoon finger grated ginger 2 garlic cloves, minced 1 teaspoon soy sauce 1 English cucumber, chopped

Cook wontons in hot oil until lightly golden. Drain on paper towel.

Heat 1 tablespoon oil in large wok or frying pan over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in 2 batches for 5 to 7 minutes until browned.

Return all chicken to wok. Add ginger and garlic. Cook for 1 to 2 minutes until softened and fragrant.  Add dip and soy sauce. Stir until dip is melted. Add cucumber; stir to coat. Serve individual portions with 3 crispy wontons. Serves 4.

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