I have no idea who decided that different foods should get taco-fied, but I am all for this movement. I love tacos, and Cooking Light comes up with the best taco recipes. These Kung Pao Chicken Tacos are everything I want in a meal: quick and easy to make, colorful, a hint of spice, and full of many ingredients I already had on hand.
Kung Pao chicken is a spicy stir-fry Chinese dish that includes peanuts, vegetables, chili peppers, and chicken. It is usually served over rice, but Cooking Light took some inspiration from Korean taco trucks and added the Kung Pao chicken to corn tortillas.
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