Originally posted on November 5th, 2020 over on adventuresofawannabesungoddess.wordpress.com
This blog post is brought to you by trying to find things to do with my brain that don’t involve refreshing election results.
It’s been a while since I have been here. Between COVID, my grandpa’s passing, planning a wedding, applying to residency and studying for my next licensing exam the last few months have just been, a lot. Thank you to everyone who reached out – your presence has been noticed and appreciated even if your messages have not been replied to.
Today I’d thought I would share a recipe that quickly became a family favorite. It’s a Cooking Light recipe by Julianna Grimes and it is just so crunchy/sweet/tangy/good I could eat it daily. If you don’t believe me, the 47 reviewers can back me up.
These take about an hour to make, less if you make your sauce before hand. I imagine they would also make for amazing left-overs if meal prep is more your style. I’ve personally never had the will-power to not eat it all for dinner – but let me know if you do!
As always I would love to know if you make these and please feel free to drop any questions or comments below!
Kung Pao Chicken Tacos
Ingredients
- 6 boneless chicken thighs cut into bite-sized pieces
- 3 tbsp lower-sodium soy sauce divided
- 1/4 cup cornstarch plus 1.5 teaspoons, divided
- 1/4 tsp salt
- 2 tbsp canola oil divided
- 1/2 tbsp honey
- 1 tbsp dark sesame oil
- 2 tsp rice vinegar
- 2 tsp sambal oelek
- 1 large garlic clove
- 3 tbsp dry-roasted peanut coarsely chopped
- 3/4 cup diagonally sliced celery
- 8 corn tortillas 6-inch
- 1/3 cup sliced green onions
- 1/2 red bell pepper thinly sliced
- 4 lime wedges
Instructions
Make Chicken
- Placed chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes.
- Remove chicken from bag; discard marinade.
- Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.
- Heat a large skillet over medium heat and add 1 tablespoon canola oil, swirling to coat
- Working in batches, add chicken to the saute pan and cooking for about 6 minutes or until browned and cooked through. Remove chicken from pan and drain on a paper towel.
Make The Sauce
- Combine remaining 1 1/2 tsp cornstarch, remaining 2 Tbs soy sauce, honey, sesame oil, rice vinegar, and sambal oelek in a microwave safe bowl and whisk until smooth.
- Microwave on high for 1.5 minutes or until slightly thick, stirring twice.
- Stir in garlic.
Put it all together
- Combine sauce mixture, chicken, peanuts, and celery and toss
- Toast tortilla under broiler or on the griddle until lightly brown. Fill with chicken mixture and top with green onions and bell pepper strips.
- Serve with lime wedges.
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