Kung Pao Chicken Tacos (Based on Cooking Light recipe)

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Nutritional Info

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

View full nutritional breakdown of Kung Pao Chicken Tacos (Based on Cooking Light recipe) calories by ingredient

Introduction

This is the Cooking Light recipe with a few changes This is the Cooking Light recipe with a few changes

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 8

Ingredients

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)

Directions

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; sauté 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 tortillas

Number of Servings: 8

Recipe submitted by SparkPeople user TRACY41236.