Kung Pao Chicken Tacos

Ingredients

• 6 skinless, boneless chicken thighs, cut into bite-sized pieces
• 3 tablespoons lower-sodium soy sauce, divided (or coconut aminos to make gluten free)
• 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

Instructions

1. Add the chicken to a large zip-top plastic bag. Add 1 tablespoon soy sauce to the bag and seal. Marinate at room temperature for 30 minutes.
2. Remove the chicken from the bag and discard the marinade. Add 1/4 cup cornstarch to a dish. Add the chicken to the cornstarch and toss to coat. Shake off excess cornstarch. Heat a large saute pan over medium high heat and add 1 tablespoon canola oil to the pan. Add half of the chicken to the pan and saute for 6 minutes, turning to brown.
3. Remove chicken from the pan and set aside. Repeat with the remaining 1 tablespoon canola oil and chicken.
4. Combine the remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, sesame oil, rice vinegar, and sambal oelek in a microwave safe bowl, stirring with a whisk until smooth.
5. Microwave on high for 1 1/2 minutes, or until slightly thick, stirring every 30 seconds. Stir in the garlic.
6. Combine the chicken, peanuts, celery, and soy sauce mixture and toss to coat.
7. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently.
8. 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.