Kung Pao Chicken Tacos

I made these last week after seeing them featured in my latest issue of Cooking Light Magazine. The idea of putting stir fry in a taco shell sounded sort of weird to me but I went for it anyway. (I don't like the aftermath on the kitchen floor after I serve rice to the girls so maybe this was my ticket to a cleaner kitchen?) YES! It was delicious and the whole family loved it. I used Trader's Joe's Corn and Wheat Tortillas de me Abuela (which, as a side note, are worth the splurge - $2.99 for a package of 8). I doubled the recipe but otherwise follow it as written. We like our food spicy so Graham and I scooped extra sambal oelek onto our tacos for added heat. If you're looking for something new and different, give this recipe a try!

 

Kung Pao Chicken Tacos

• 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

Preparation

1. 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. 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. 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. 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.

Julianna Grimes, Cooking Light
OCTOBER 2012