Kung Pao Chicken Tacos

My husband's all time favorite!

Kung Pao Chicken Tacos
Kung Pao Chicken Tacos

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 6

    skinless boneless chicken thighs, cut into bite sized pieces

  • 3

    tbsp soy sauce, divided

  • 1/4

    cup plus 1 1/2 tsp cornstarch, divided

  • 2

    tbsp canola oil

  • 1 1/2

    tbsp honey

  • 1

    tbsp dark sesame oil

  • 2

    tsp rice vinegar

  • 1

    tsp sambal oelek (ground fresh chili paste)

  • 1

    large garlic clove

  • 3

    tbsp coarsely chopped peanuts

  • 3/4

    cup diagonally chopped celery (about 2 stalks)

  • 8

    (6 in) tortillas (I prefer flour, but corn hold up a little better)

  • 1/2

    cup sliced green onions

  • 1/2

    medium red bell pepper, thinly sliced

  • 4

    lime wedges

Directions

Place chicken in a large ziplock bag. Add 1 tbsp soy sauce and seal. Marinate at room temperature for 30 minutes. Remove chicken from bag, discard marinade. Place 1/4 cup cornstarch in a shallow dish. Add chicken to cornstarch in dish and toss until coated evenly; shake off excess. Heat a large skillet over medium high heat. Add 1 tbsp canola oil to pan, swirl to coat. Add half of coated chicken, saute for 6 minutes (or until done). Remove with slotted spoon to plate, add another tbsp oil, repeat with remaining chicken. Combine remaining cornstarch, soy sauce, honey, and next 3 ingredients in microwave safe dish, stirring with a whisk. Microwave at high for 1 1/2 minutes or until slightly thick, stirring twice, stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat. Toast tortillas under a broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each plate, divide chicken mixture into tortillas. Top with red pepper strips and green onions and serve with lime wedges.

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