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Kung Pao Chicken Tacos
The spicy deliciousness of Kung Pao Chicken served in warm flour tortillas.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite size pieces
- 2 TBSP peanut oil
- 1 large yellow bell pepper, chopped
- 1 rib of celery, sliced
- 1/2 cup crushed peanuts
- 1 bunch green onions, thinly sliced
- 12 6-inch flour tortillas
- MARINADE:
- 1 TBSP soy sauce
- 1 TBSP cornstarch
- 1 TBSP sesame oil
- 1 medium garlic clove, minced
- SAUCE:
- 2 TBSP soy sauce
- 1 TBSP water
- 1 TBSP cornstarch
- 1 tsp sesame oil
- 1 TBSP honey
- 2 tsp red pepper flakes
- 1 tsp freshly grated ginger
- 2 tsp rice vinegar
Directions
- In a large bowl whisk the MARINADE ingredients until well combined and cornstarch has dissolved. Add the chicken pieces to the bowl and stir to coat. Set aside to marinate for about 20 minutes.
- In a separate bowl whisk the SAUCE ingredients together until well combined and cornstarch has dissolved, set aside.
- Heat the oil in a wok or large non-stick skillet over medium-high heat.
- When the oil is hot add the chicken to the pan and cook, stirring occasionally, until no longer pink, about 6 minutes.
- Add the bell pepper and celery to the pan and stir to combine, cook for about 1 minute.
- Stir in the SAUCE, peanuts and half the green onion. Cook, stirring occasionally, until heated through, about 2 minutes. Take off the heat and set aside.
- Heat up a dry skillet over medium-high heat and toast your tortillas until slightly charred, about 15 seconds per side.
- Serve the Kung Pao Chicken in the toasted tortillas and top with remaining green onions.
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