Kung Pao Chicken Tacos
Spicy asian-inspired tacos from Cooking Light Magazine
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.