A Year Of... interesting things

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.

Kung Pao Taco


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


  1. 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.
  2. 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.
  3. 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.
  4. 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
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