Combine the chicken, peanuts, celery, and soy sauce mixture and toss to coat.
Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently.
Well, Cooking Light did it again: these tacos were absolutely delicious!
The kung pao chicken maintained its traditional flavors but seemed just perfect as a taco. It’s amazing with all of the flavor of these tacos that 2 tacos are only 420 calories, amazing!
- 6 skinless, boneless chicken thighs, cut into bite-sized pieces
- 3 tablespoons lower-sodium soy sauce, divided
- ¼ cup plus 1½ teaspoons cornstarch, divided
- ¼ teaspoon kosher salt
- 2 tablespoons canola oil, divided
- 1½ 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
- ¾ cup diagonally sliced celery (about 2 stalks)
- 8 (6-inch) corn tortillas
- ⅓ cup sliced green onions
- ½ medium red bell pepper, thinly sliced
- 4 lime wedges
- Add the chicken to a large zip-top plastic bag. Add 1 tablespoon soy sauce to the bag and seal. Marinate at room temperature for 30 minutes.
- Remove the chicken from the bag and discard the marinade.
- Add ¼ cup cornstarch to a dish.
- Add the chicken to the cornstarch and toss to coat. Shake off excess cornstarch.
- Heat a large saute pan over medium high heat and add 1 tablespoon canola oil to the pan.
- Add half of the chicken to the pan and saute for 6 minutes, turning to brown.
- Remove chicken from the pan and set aside. Repeat with the remaining 1 tablespoon canola oil and chicken.
- Combine the remaining 1½ teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, sesame oil, rice vinegar, and sambal oelek in a microwave safe bowl, stirring with a whisk until smooth.
- Microwave on high for 1½minutes, or until slightly thick, stirring every 30 seconds. Stir in the garlic.
- Combine the chicken, peanuts, celery, and soy sauce mixture and toss to coat.
- 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.