Kung Pao Chicken Tacos Recipe

Name: Kung Pao Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken thighs, cut into bite-sized pieces; 3 tablespoons low sodium soy sauce, divided; 1/4 cup plus 1 1/2 teaspoons cornstarch, divided; 1/4 teaspoon kosher salt; 2 tablespoons canola oil, divided; 1 1/2 tablespoons honey; 1 tablespoon dark sesame oil; 2 teaspoons rice vinegar; 1 teaspoon sambal oelek (ground fresh chile paste); 1 large garlic clove, minced; 3 tablespoons coarsely chopped dry roasted peanuts; 3/4 cup diagonally sliced celery (about 2 stalks); 8 (6 inch) corn tortillas; 1/3 cup sliced green onion; 1/2 medium red bell pepper, thinly sliced; 4 lime wedges

Servings: persons

6 boneless skinless chicken thighs, cut into bite-sized pieces
3 tablespoons low sodium soy sauce, divided
1/4 cup plus 1 1/2 teaspoons cornstarch, divided
1/4 teaspoon kosher salt
2 tablespoons canola oil, divided
1 1/2 tablespoons honey
1 tablespoon dark sesame oil
2 teaspoons rice vinegar
1 teaspoon sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tablespoons coarsely chopped dry roasted peanuts
3/4 cup diagonally sliced celery (about 2 stalks)
8 (6 inch) corn tortillas
1/3 cup sliced green onion
1/2 medium red bell pepper, thinly sliced
4 lime wedges

1
Place 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.
2
Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; saute for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.
3
Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. 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 chicken.
4
Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 boneless skinless chicken thighs, cut into bite-sized pieces, 3 tablespoons low sodium soy sauce, divided, 1/4 cup plus 1 1/2 teaspoons cornstarch, divided, 1/4 teaspoon kosher salt, and more.

Yes, Kung Pao Chicken Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Chicken Tacos

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