Kung Pao Chicken Tacos

I have no idea who decided that different foods should get taco-fied, but I am all for this movement. I love tacos, and Cooking Light comes up with the best taco recipes. This Kung Pao Chicken Taco recipe is everything I want in a meal: quick and easy to make, colorful, a hint of spice, and full of many ingredients I already had on hand.
Kung Pao chicken is a spicy stir-fry Chinese dish that includes peanuts, vegetables, chili peppers, and chicken. It is usually served over rice, but Cooking Light took some inspiration from Korean taco trucks and added the Kung Pao chicken to corn tortillas.
Kung Pao Chicken 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

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 1/4 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 1 1/2 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 1 1/2minutes, 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.

Kung Pao Chicken Tacos

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!

Kung Pao Chicken Tacos
Author: 
Recipe type: Dinner, Tacos, Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Remove the chicken from the bag and discard the marinade.
  3. Add ¼ cup cornstarch to a dish.
  4. Add the chicken to the cornstarch and toss to coat. Shake off excess cornstarch.
  5. Heat a large saute pan over medium high heat and add 1 tablespoon canola oil to the pan.
  6. Add half of the chicken to the pan and saute for 6 minutes, turning to brown.
  7. Remove chicken from the pan and set aside. Repeat with the remaining 1 tablespoon canola oil and chicken.
  8. 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.
  9. Microwave on high for 1½minutes, or until slightly thick, stirring every 30 seconds. Stir in the garlic.
  10. Combine the chicken, peanuts, celery, and soy sauce mixture and toss to coat.
  11. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently.
  12. 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.
Nutrition Information
Calories: 418 Fat: 19.1g Saturated fat: 2.5g Carbohydrates: 39.3g Sodium: 531mg Fiber: 4g Protein: 25.2g Cholesterol: 86mg
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