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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