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Stir-fried Chinese-style dishes are so appealing because they are packed with flavor. Unfortunately, when they come from the local takeout joint, they are usually packed with fat and sodium, as well.

That's because many restaurants are heavy-handed with the oil and often deep-fry the meat or seafood that goes in the dish. And it doesn't help that many Chinese ingredients, such as hoisin, oyster and soy sauces, are loaded with sodium.

But it doesn't have to be that way. Preparing traditional takeout items at home gives you nutritional control.

One healthy strategy is to ease up on salty ingredients while boosting the amounts of other intensely flavored items, such as garlic, ginger and chili peppers. The results will be vibrant with complex flavors rather than just plain salty.

As far as stir-frying goes, if you have a seasoned wok, which is naturally non-stick, you can use little oil. Otherwise, it's best to use a nonstick skillet, which will allow you to use just enough oil to brown the ingredients and add flavor.

And be sure to use oils that add flavor. Peanut oil is healthful, can be used over very high heat and is quite aromatic. Sesame oil (especially toasted varieties), which can be blended into the cooking oil or added at the end as a seasoning, also delivers great flavor even when used in small amounts.

This recipe for honey-ginger chicken in a lettuce wrapper gets its inspiration from a popular Chinese restaurant dish. Here, thin strips of low-fat boneless, skinless chicken breast are cooked in flavorful peanut oil with plenty of fresh ginger and garlic. Crunchy bamboo shoots, water chestnuts and shitake mushrooms add texture.

Serve honey-ginger chicken with iceberg or Boston lettuce leaves as wrappers and steamed rice on the side.

HONEY-GINGER CHICKEN IN A LETTUCE WRAPPER

Start to finish: 45 minutes

Servings: Four

3 tablespoons water

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon honey

1 tablespoon rice vinegar

1 tablespoon rice wine or dry sherry

1 tablespoon cornstarch

1 teaspoon reduced-sodium soy sauce

1 teaspoon toasted sesame oil

3 teaspoons peanut oil, divided

1 pound boneless, skinless thin-sliced chicken breast, cut crosswise into 1/4 inch strips

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

8-ounce can sliced water chestnuts, rinsed and coarsely chopped

8-ounce can sliced bamboo shoot strips, rinsed

4 ounces sliced shiitake mushroom caps

4 scallions, thinly sliced

1 head Boston lettuce, leaves separated

To prepare the sauce, in a small bowl, whisk together the water, oyster sauce, hoisin sauce, honey, vinegar, rice wine (or sherry), cornstarch, soy sauce and sesame oil. Set aside.

In a large nonstick skillet, heat 2 teaspoons of the peanut oil over medium-high heat. Add the chicken, and cook, stirring constantly, until no longer pink, about five minutes. Transfer to a plate. Wipe out the pan.

Add the remaining teaspoon of oil, ginger and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Add water chestnuts, bamboo shoots, mushrooms and scallions. Cook, stirring often, until mushrooms are softened, about four minutes.

Return the chicken to the pan, and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about one minute. Serve with lettuce leaves for wrapping.

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