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.
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.
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.
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.
I made this for 2 of us with 1 larger chicken thigh and it made 5 tacos. i made the full recipe of all the other ingredients and I don't think it would work very well with 6 chicken thighs. You would really need to increase the other ingredients. Anyway, REALLY good. It sounded good but surpassed my expectations!! Great flavors!
Totally agree with all the other 5 star ratings on this one...I use chicken thighs all the way because I really believe they get the most crispy! For us, doubling the sauce was a must and yes, you should microwave it in 30 second intervals, stirring after each time, or your sauce will scorch and/or get too thick. Charring up the corn tortillas a bit makes them pair with the chicken mixture so well, but we have enjoyed it with the small size flour tortillas too. I also use cashews instead of peanuts and they really go well. Pair these tacos with some roasted, shelled edamame tossed with grated parmesan cheese on the side and this is a hit. Definitely impress some dinner guests with this one!
surprisingly good combination! made sauce in the pan after the chicken….added the garlic, celery and red pepper at that time. as others mentioned, this would be good over brown rice. served with cilantro lime rice with peanuts and green onions on the side.
I love this recipe. I've made it more than once now and every time it is a huge hit with everyone. I double the sauce and serve it on the side like salsa and all the veggies like taco toppings. I add shredded cabbage as an additional veggie too.
My family declared the chicken, "Just like something you'd get at a Chinese take-out." It was a bit weird to have them in corn tortillas, but sometimes you just gotta change things up a bit. We had fruit salad on the side. Might do flour tortillas next time.
After reading the reviews, I was really excited to try this recipe. However, I found the sauce to be a bit one dimensional. It just seemed salty and nothing else, so I decided to add a small amount of Chinese five spice and that really helped. I will definitely try it again as I think I could use it as a base recipe for orange chicken.
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