Kung Pao Chicken Tacos

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 470.6
  • Total Fat: 18.4 g
  • Cholesterol: 87.2 mg
  • Sodium: 935.8 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 26.4 g

View full nutritional breakdown of Kung Pao Chicken Tacos calories by ingredient
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Number of Servings: 4


    6 skinless boneless chicken thighs; cut into bite size pieces

    3 tbsp lower sodium soy sauce

    1/4 cup plus 1.5 tsp cornstarch divided

    1/4 tsp kosher salt

    2 tbsp canola oil

    1.5 tbsp honey

    1 tbsp dark sesame oil

    2 tsp rice vinegar

    1 tsp Asian chili paste

    1 large garlic clove, minced

    3 tbsp coarsely chopped dry roasted peanuts

    3/4 cup diagonally sliced celery

    1/2 medium bell pepper sliced in strips

    1/3 cup sliced green onions

    8 6-inch corn tortillas


This recipe came from the magazine Cooking Light.


1. place chicken in large zip top plastic bag. Add 1 tbsp soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup of cornstarch in shallow dish. Sprinkle chicken evenly with salt. Add chicken to cornstarch in dish, toss chicken to thoroughly coat. Shake of excess corn starch.
2. Heat large skillet over medium-high heat. Add 1 tbsp canola oil to pan; swirl to coat. Add half of coated chicken; saute for 6 minutes until done, turning brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat procedure with remaining oil and chicken.
3. Combine remaining 1.5 tsp cornstarch, remaining 2 tbsp soy sauce, honey, sesame oil, rice vinegar, and chili paste in microwave safe bowl, stirring with a whisk. Microwave on high for 1.5 minutes, stirring twice. Stir in Garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken. Toast tortillas. On a plate, add chicken, bell pepper and green onions to tortillas and enjoy.

Serving Size: makes 8 tacos

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