Kung Pao Chicken Tacos

Name: Kung Pao Chicken Tacos
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 2 Tbsps canola oil, divided; 177 milliliters diagonally sliced celery (about 2 stalks); 8 6-inchs (6-inch) corn tortillas; 59 milliliters cornstarch, divided; 1 Tbsp dark sesame oil; 3 Tbsps coarsely chopped dry-roasted peanuts; 1 large garlic clove, minced; 79 milliliters sliced green onions; 2 Tbsps honey; 0 teaspoons kosher salt; 4 lime wedges; 3 Tbsps lower-sodium soy sauce, divided; 1 mediums red bell pepper, thinly sliced; 2 teaspoons rice vinegar; 6 skinless, boneless chicken thighs, cut into bite-sized pieces; 1 teaspoon sambal oelek (ground fresh chile paste)

Kung Pao Chicken Tacos is a gluten free and dairy free main course. This recipe serves 4. One serving contains 545 calories, 39g of protein, and 23g of fat. Head to the store and pick up rice vinegar, chicken thighs, garlic clove, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Place chicken in a large zip-top plastic bag.

Ingredients you will need

Whole Chicken

Equipment you will use

Ziploc Bags

Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes.

Ingredients you will need

Soy Sauce

Remove chicken from bag; discard marinade.

Ingredients you will need

Marinade

Whole Chicken

Place 1/4 cup cornstarch in a shallow dish.

Ingredients you will need

Corn Starch

Sprinkle the chicken evenly with salt.

Ingredients you will need

Whole Chicken

Salt

Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.

Ingredients you will need

Corn Starch

Whole Chicken

Shake

Heat a large skillet over medium-high heat.

Equipment you will use

Frying Pan

Add 1 tablespoon canola oil to pan; swirl to coat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add half of coated chicken; saut for 6 minutes or until done, turning to brown.

Ingredients you will need

Whole Chicken

Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.

Ingredients you will need

Canola Oil

Whole Chicken

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

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.

Ingredients you will need

Sambal Oelek

Corn Starch

Soy Sauce

Garlic

Honey

Equipment you will use

Microwave

Whisk

Bowl

Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.

Ingredients you will need

Soy Sauce

Whole Chicken

Peanuts

Celery

Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently.

Ingredients you will need

Tortilla

Toast

Equipment you will use

Broiler

Frying Pan

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.

Ingredients you will need

Green Onions

Bell Pepper

Lime Wedge

Tortilla

Whole Chicken

Equipment

Ingredients

Servings:

2Tbsps

canola oil, divided 177milliliters

diagonally sliced celery (about 2 stalks)86-inchs

(6-inch) corn tortillas 59milliliters

cornstarch, divided 1Tbsp

dark sesame oil 3Tbsps

coarsely chopped dry-roasted peanuts 1large

garlic clove, minced 79milliliters

sliced green onions 2Tbsps

honey 0teaspoons

kosher salt 4

lime wedges 3Tbsps

lower-sodium soy sauce, divided 1mediums

red bell pepper, thinly sliced 2teaspoons

rice vinegar 6

skinless, boneless chicken thighs, cut into bite-sized pieces 1teaspoon

sambal oelek (ground fresh chile paste)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lubanzi Chenin Blanc. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.