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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
Details
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
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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