Kung Pao Chicken Tacos

READY IN: 1hr
Recipe by Pinay0618

Recipe is from Cooking Light.

Top Review by Lucky in Bayview

Excellent! We loved these tasty little tacos. The only change I made was to use boneless skinless chicken breast instead of thighs. DH was practically drooling as I was cooking these.They looked great, best of all the flavors balanced really well. I broiled the tortillas as directed and thought that was a mistake when I took them off the cookies sheet because they were kind of leathery, but it's because of that that they held the filling so well. Thanks for sharing this delicious recipe. I'll be making these again.

Ingredients Nutrition

Directions

  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.

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