Kung Pao Chicken Tacos

These are sweet, salty, crunchy, spicy … all wrapped into one delicious meal! Try these soon. I promise you will love them. And for my veg/vegan friends, I love these with tofu too … simply press and pan fry to the tofu in place of the chicken 🙂

Kung Pao Chicken Tacos

Recipe Type

:

Entree

Cuisine:

Asian

Author:

Slightly adapted from a Cooking Light recipe

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves:

4

Easily substitute the chicken for tofu for a vegetarian version!

Ingredients

• 2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces

• 3 tbsp. low sodium soy sauce, divided

• 1/4 cup plus 1 and 1/2 tsp cornstarch, divided

• 1/4 tsp. kosher salt

• 2 tbsp. canola oil, divided

• 1 and 1/2 tbsp. honey

• 1 tbsp. dark sesame oil

• 2 tsp. rice vinegar

• 1 tsp. sambal oelek (fresh chile paste) *if you can’t find this, any Asian brand red chile paste will work

• 1 large garlic clove, minced

• 3 tbsp. coarsely chopped peanuts (dry roasted, unsalted)

• 2 stalks celery, sliced

• Corn tortillas

• Scallions/green onions, red bell pepper slices, and lime wedges to serve

Instructions

1. Place chicken in a large ziplock bag. Add 1 tbsp. soy sauce and marinate at room temp for 30 minutes. Remove chicken and discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add the chicken to the cornstarch and toss to coat.

2. Heat a large skillet over medium-high heat. Add 1 tbsp. canola oil to the pan and swirl to coat. In two batches, add the chicken and saute until brown, about 6 minutes. Turn to brown all sides. Remove the chicken with a slotted spoon and drain on paper towels. Add the remaining oil and cook the remaining batch.

3. Combine remaining cornstarch, remaining 2 tbsp. soy sauce, honey, sesame oil, rice vinegar and chile paste in a microwave-safe dish, stirring with a whisk until smooth. Microwave at high for about 1 minute until slightly thick when stirred. Stir in garlic. Combine the soy sauce mixture, chicken, peanuts, and celery; toss to coat.

4. Toast tortillas under the broiler until warm and place the chicken mixture inside. Top with scallions, red bell pepper, and fresh squeezed lime.

Serving size:

2 tacos

Calories:

418

Fat:

19.1g

Saturated fat:

2.5g

Carbohydrates:

39.3g

Sodium:

531mg

Fiber:

4g

Cholesterol:

86mg

3.2.1215