Kung Pao Chicken Tacos

Kung Pao Chicken Tacos

2 Servings
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From the Test Kitchen

Kung Pao chicken, which originated in the Sichuan province of China, has become a staple of westernized Chinese cuisine. Sichuan food is known for its complex spiciness, using a blend of hot red chilies to achieve maximum flavor. For this dish, you’ll add just a little bit of honey to mellow the spices and wrap it all up with corn tortillas for a dish that spans continents and tastes amazing!

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
Kung Pao Chicken Tacos
Title
  • 10 oz Ground Chicken
  • 3 cloves Garlic
  • 3 Tbsps Peanuts
  • 1 bunch Cilantro
  • 1 Red Bell Pepper
  • 1 Scallion
  • 1 stalk Celery
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Cornstarch
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Oil
  • 2 tsps Rice Vinegar
  • 8 6-Inch Corn Tortillas
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and thinly slice the garlic. Roughly chop the peanuts. Pick the cilantro leaves off the stems; discard the stems. Remove the stem and seeds of the pepper. Cut the pepper into wide strips, then, on an angle, into bite-sized pieces. Thinly slice the celery on an angle. Thinly slice the scallion on an angle, separating the green tops and white bottoms.
Make the stir-fry sauce:
2 Make the stir-fry sauce:
In a small bowl, combine the soy sauce, cornstarch, sesame oil, rice vinegar, honey and ½ cup of water. Stir in as much sambal oelek as you’d like, depending on how spicy you’d like the dish to be, tasting as you go.
Toast the peanuts:
3 Toast the peanuts:
Heat a large pan (nonstick, if you have one), on medium-high until hot. Add the peanuts and toast for 2 to 4 minutes or until fragrant and lightly brown. Transfer the toasted peanuts to a small bowl and wipe out the pan.
Cook the chicken:
4 Cook the chicken:
Season the chicken with salt and pepper and mix to thoroughly combine. In the same pan used to toast the peanuts, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, frequently breaking apart the meat with a spoon, 4 to 5 minutes, or until browned and cooked through.
Cook the vegetables:
5 Cook the vegetables:
Add a couple more teaspoons of oil to the cooked chicken and stir in the garlic, red bell pepper, celery and white parts of the scallion; season with salt and pepper. Cook 1 to 2 minutes, or until slightly softened. Stir in the stir-fry sauce and cook, stirring frequently, 1 to 2 minutes, or until heated through and slightly thickened. Remove from heat and loosely cover the pan to keep warm. Set aside as you warm the tortillas.
Warm the tortillas & plate your dish:
6 Warm the tortillas & plate your dish:
Working one at a time, in a clean, dry pan, warm the tortillas on medium for 20 to 30 seconds per side, or until soft and pliable. (Keep the warmed tortillas under a paper towel to keep warm until plating.) To plate your dish, place 2 tortillas on each plate and fill with the chicken mixture. Garnish with the cilantro, green parts of the scallion and toasted peanuts. Enjoy!

Tips from Home Chefs

Kung Pao Chicken Tacos

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and thinly slice the garlic. Roughly chop the peanuts. Pick the cilantro leaves off the stems; discard the stems. Remove the stem and seeds of the pepper. Cut the pepper into wide strips, then, on an angle, into bite-sized pieces. Thinly slice the celery on an angle. Thinly slice the scallion on an angle, separating the green tops and white bottoms.
2 Make the stir-fry sauce:
In a small bowl, combine the soy sauce, cornstarch, sesame oil, rice vinegar, honey and ½ cup of water. Stir in as much sambal oelek as you’d like, depending on how spicy you’d like the dish to be, tasting as you go.
Make the stir-fry sauce:
Toast the peanuts:
3 Toast the peanuts:
Heat a large pan (nonstick, if you have one), on medium-high until hot. Add the peanuts and toast for 2 to 4 minutes or until fragrant and lightly brown. Transfer the toasted peanuts to a small bowl and wipe out the pan.
4 Cook the chicken:
Season the chicken with salt and pepper and mix to thoroughly combine. In the same pan used to toast the peanuts, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, frequently breaking apart the meat with a spoon, 4 to 5 minutes, or until browned and cooked through.
Cook the chicken:
Cook the vegetables:
5 Cook the vegetables:
Add a couple more teaspoons of oil to the cooked chicken and stir in the garlic, red bell pepper, celery and white parts of the scallion; season with salt and pepper. Cook 1 to 2 minutes, or until slightly softened. Stir in the stir-fry sauce and cook, stirring frequently, 1 to 2 minutes, or until heated through and slightly thickened. Remove from heat and loosely cover the pan to keep warm. Set aside as you warm the tortillas.
6 Warm the tortillas & plate your dish:
Working one at a time, in a clean, dry pan, warm the tortillas on medium for 20 to 30 seconds per side, or until soft and pliable. (Keep the warmed tortillas under a paper towel to keep warm until plating.) To plate your dish, place 2 tortillas on each plate and fill with the chicken mixture. Garnish with the cilantro, green parts of the scallion and toasted peanuts. Enjoy!
Warm the tortillas & plate your dish:
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