Cycle 4 - East Asia & Indian - Kung Pao Taco
The following recipe is proof that you can wrap anything in a tortilla and it becomes a taco.
To be honest, I think I would prefer this recipe over rice; it is however an intriguing meal.
Takes about an hour due to marination of the chicken.
- 6 skinless, boneless chicken thighs, cut into bite-sized pieces (use chicken breasts, they’re easier to work with)
- 3 tablespoons lower-sodium soy sauce, divided
- 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) (substitute sriracha if not available)
- 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
- Place chicken in a large zip-top plastic bag.
Add 1 tablespoon soy sauce to bag; seal.
Marinate at room temperature 30 minutes.
Remove chicken from bag; discard marinade.
Place 1/4 cup cornstarch in a shallow dish.
Sprinkle chicken evenly with salt.
Add chicken to cornstarch in dish, and toss chicken to thoroughly coat.
Shake off excess cornstarch.
- Heat a wok or large skillet over medium-high heat.
Add 1 tablespoon canola oil to pan; swirl to coat.
Add half of coated chicken; sauté 6 minutes or until done, turning to brown.
Remove chicken from pan using a slotted spoon; drain on paper towels.
Repeat procedure with remaining 1 tablespoon canola oil and coated chicken.
- Combine remaining lh 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 1.5 minutes or until slightly thick, stirring twice.
Stir in garlic.
Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.
- Toast tortillas under broiler or on a griddle until lightly blistered, turning
frequently (or just warm them up in a 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.
Serves 4 (serving size: 2 tacos)
- calories 418;
- fat 19.1g (sat 2.5g, mono 89g, poly 6.1g);
- protein 25.2g;
- carbs 39.3g;
- fiber 4g;
- cholesterol 86mg;
- iron 1.6mg;
- sodium 531mg;
- calcium 53mg