Asian

Kung Pao Chicken Tacos (Based on Cooking Light recipe) takes 30 minutes to prepare.

Kung Pao Chicken Tacos (Based on Cooking Light recipe) takes 30 minutes to cook.

Kung Pao Chicken Tacos (Based on Cooking Light recipe) makes 8 servings.

The ingredients for Kung Pao Chicken Tacos (Based on Cooking Light recipe) are:

2-3 boneless, skinless chicken breasts (recipe called for 6 skinless chicken thighs)
3 tablespoons lower-sodium soy sauce, divided
1/4 cup plus 1 1/2 teaspoons cornstarch, divided
1/4 teaspoon kosher salt
1 tablespoon canola/olive oil, divided
1 1/2 tablespoons honey
(1 tablespoon dark sesame oil - I omitted b/c I didn't have any)
2 teaspoons rice vinegar
1 teaspoon sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tablespoons coarsely chopped dry-roasted peanuts
3/4 cup diagonally sliced celery (about 2 stalks)
1/3 cup sliced green onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges
Serve in 8 6-in corn tortillas (not calculated in recipe calorie total)

Here is how you make Kung Pao Chicken Tacos (Based on Cooking Light recipe):

1. Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.2. Heat a large skillet over medium-high heat. Add 0.5 tablespoon canola/olive oil to pan; swirl to coat. Add half of coated chicken; saut? for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 0.5 tablespoon canola oil and coated chicken.3. Combine remaining 1 1/2 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 for 1 1/2 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. 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.Serving Size: Makes 8 servings in 6-in corn tortillasNumber of Servings: 8Recipe submitted by SparkPeople user TRACY41236.

The nutritional information for Kung Pao Chicken Tacos (Based on Cooking Light recipe) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 147.5

• Total Fat: 5.1 g
• Cholesterol: 36.6 mg
• Sodium: 380.9 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 0.9 g
• Protein: 14.9 g

Kung Pao Chicken Tacos (Based on Cooking Light recipe) is Asian cuisine.