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Kung Pao Chicken Tacos
Makes
2 Servings
Nutrition
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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!
Tools from the Test Kitchen
Ingredients
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Title
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10 Ounces Ground Chicken
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3 Cloves Garlic
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3 Tablespoons Peanuts
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1 Bunch Cilantro
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1 Red Bell Pepper
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1 Scallion
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1 Stalk Celery
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1 Tablespoon Sambal Oelek
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2 Tablespoons Soy Sauce
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1 Tablespoon Cornstarch
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1 Tablespoon Honey
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1 Tablespoon Sesame Oil
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2 Teaspoons Rice Vinegar
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8 6-Inch Corn Tortillas
Instructions
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.
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.
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!
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.
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.
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!
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