Kung Pao Chicken Tacos

Recipe is from Cooking Light.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 6  boneless skinless chicken thighs, cut into bite-sized pieces
• 3  tablespoons low 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 onion
• 1⁄2 medium red bell pepper, thinly sliced
• 4  lime wedges

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.