Sesame Chicken Tacos

Southern Living
Sesame Chicken Tacos Recipe

Photo: Brian Woodcock; Styling: Mary Clayton Carl

Makes 4 servings (serving size: 2 tacos)


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6 skinned and boned chicken thighs, cut into small pieces
3 tablespoons low-sodium soy sauce, divided
1/4 teaspoon kosher salt
1/4 cup plus 1 1/2 tsp. cornstarch, divided
2 tablespoons canola oil
1 1/2 tablespoons honey
1 tablespoon dark sesame oil
2 teaspoons rice vinegar
1 teaspoon sambal oelek (chile paste)
1 large garlic clove, minced
3 tablespoons coarsely chopped dry-roasted peanuts
3/4 cup celery slices
8 (6-inch) fajita-size corn tortillas, warmed
1/3 cup sliced green onions
1/2 red bell pepper, sliced


Hands-on: 30 Minutes
Total: 1 Hours

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.

Created date

February 2015

Nutritional Information

Calories 418
Fat 19.1 g
Satfat 2.5 g
Protein 25.2 g
Fiber 4 g
Carbohydrate 39.3 g
Sodium 531 mg