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: Oil, for cooking; 1 1/2 to 2 ounces crushed red pepper flakes, or to taste; Six 14-ounce cans low-sodium chicken broth; 8 ounces soy sauce; 2 ounces dark soy sauce; 8 ounces Worcestershire sauce; 4 ounces rice wine or gin; 10 pounds boneless skinless chicken breast, diced; 1 ounce cornstarch; 2 onions, diced; 2 bunches fresh cilantro, leaves chopped; 48 soft corn tortillas; 1 cup unsalted roasted peanuts, chopped

Servings: persons

Oil, for cooking
1 1/2 to 2 ounces crushed red pepper flakes, or to taste
Six 14-ounce cans low-sodium chicken broth
8 ounces soy sauce
2 ounces dark soy sauce
8 ounces Worcestershire sauce
4 ounces rice wine or gin
10 pounds boneless skinless chicken breast, diced
1 ounce cornstarch
2 onions, diced
2 bunches fresh cilantro, leaves chopped
48 soft corn tortillas
1 cup unsalted roasted peanuts, chopped

1
Coat a large saucepan with oil, add the red pepper flakes and toast over medium heat until aromatic.
2
Add the chicken broth and 28 ounces (2 cans) water and bring to a light boil.
3
Add the soy sauce, dark soy sauce, Worcestershire and rice wine, reduce the heat and simmer for a few minutes.
4
Remove from the heat and let cool to room temperature.
5
Add about 3 to 4 ladles of room temperature sauce to a resealable plastic bag and add the chicken.
6
Let marinate for at least 1 hour.
7
Add the cornstarch to the remaining sauce and mix well.
8
Heat a large skillet or a flat top grill to medium-high heat.
9
Remove the chicken from the marinade and discard the marinade.
10
Cook the chicken in the hot skillet until cooked through and lightly browned.
11
Add the remaining sauce mixture and cook to desired consistency, coating the chicken well.
12
Transfer to a serving bowl or platter.
13
Mix the onions and cilantro together in a bowl.
14
Assembly: Warm the tortillas.
15
Fill with Kung Pao Chicken and top with the onion/cilantro garnish and chopped peanuts.

3363

kcal

Calories

Fat

285

Carbs

406

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 13 ingredients. The key ingredients include: Oil, for cooking, 1 1/2 to 2 ounces crushed red pepper flakes, or to taste, Six 14-ounce cans low-sodium chicken broth, 8 ounces soy sauce, 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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