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 skinless, boneless chicken thighs, cut into bite-sized pieces; 1/4 cup lower-sodium soy sauce, divided; 2 tablespoons dark sesame oil, divided; 2 tablespoons honey, divided; 6 tablespoons cornstarch, divided; 1/2 teaspoon kosher salt; 2 tablespoons canola oil, divided; 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; 1/2 medium red bell pepper, thinly sliced; 2 green onions, trimmed and thinly diagonally sliced; 4 lime wedges

Servings: persons

6 skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 cup lower-sodium soy sauce, divided
2 tablespoons dark sesame oil, divided
2 tablespoons honey, divided
6 tablespoons cornstarch, divided
1/2 teaspoon kosher salt
2 tablespoons canola oil, divided
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
1/2 medium red bell pepper, thinly sliced
2 green onions, trimmed and thinly diagonally sliced
4 lime wedges

1
Place chicken in a large zip-top plastic bag. Whisk together 2 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 1 1/2 tsp. honey in a small bowl. Add soy mixture to bag with chicken; seal. Marinate at room temperature for 30 minutes, turning bag over after 15 minutes. Remove chicken from bag; discard marinade.
2
Place 1/3 cup cornstarch in a shallow dish. Sprinkle chicken evenly with salt. Dredge chicken in cornstarch; 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 6 minutes or until done, turning to brown on all sides. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 Tbsp. canola oil and coated chicken.
3
Whisk together remaining 2 Tbsp. soy sauce and 1 1/2 tsp. cornstarch in a large microwave safe bowl. Add 1 Tbsp. sesame oil, 1 1/2 tsp. honey, vinegar, and sambal; whisk until well blended. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Add chicken, peanuts, and celery to bowl with sauce; toss.
4
Toast tortillas under broiler until lightly blistered or heat according to package directions. Divided chicken filling evenly among warm tortillas; top tacos with bell pepper and green onions; serve with lime wedges.

848

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 skinless, boneless chicken thighs, cut into bite-sized pieces, 1/4 cup lower-sodium soy sauce, divided, 2 tablespoons dark sesame oil, divided, 2 tablespoons honey, divided, 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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