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Kung Pao Chicken Tacos

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 30 mins
Total time 1 hr
Yield Serves 4 (serving size: 2 tacos)

Ingredients

  • 6 skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons lower-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 onions
  • 1/2 medium red bell pepper, thinly sliced
  • 4 lime wedges

Nutrition Information

  • calories 418
  • fat 19.1 g
  • satfat 2.5 g
  • monofat 8.9 g
  • polyfat 6.1 g
  • protein 25.2 g
  • carbohydrate 39.3 g
  • fiber 4 g
  • cholesterol 86 mg
  • iron 1.6 mg
  • sodium 531 mg
  • calcium 53 mg

How to Make It

  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; sauté 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.