Photo: Brian Woodcock; Styling: Mary Clayton Carl
Makes 4 servings (serving size: 2 tacos)
1. Place chicken and 1 Tbsp. soy sauce in a large zip-top plastic bag; seal bag. Let stand at room temperature 30 minutes. Remove chicken; discard marinade. Sprinkle chicken with salt. Place 1/4 cup cornstarch in a shallow dish. Toss chicken with cornstarch.
2. Sauté half of coated chicken in 1 Tbsp. hot oil in a large skillet over medium-high heat 6 minutes or until done. Remove chicken; drain on paper towels. Repeat procedure with remaining 1 Tbsp. oil and coated chicken.
3. Whisk together honey, next 3 ingredients, and remaining 2 Tbsp. soy sauce and 1 1/2 tsp. cornstarch in a small microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until thickened, stirring twice. Stir in garlic. Toss together honey mixture, chicken, peanuts, and celery; divide among tortillas. Top with green onions and bell pepper slices.