Kung Pao Chicken Tacos

Servings

2
Nutrition

Est. 680 calories

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!

fresh

ingredients

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

tried-and-true

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step-by-step

instructions

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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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