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Sesame Chicken Tacos

Photo: Brian Woodcock; Styling: Mary Clayton Carl

Hands-on time 30 mins
Total time 1 hr
Yield

Makes 4 servings (serving size: 2 tacos)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.