Tonight I break from my trip recap, and instead return you to my regularly scheduled programming – my day to day eats. I just had to post about my kitchen’s latest culinary creation today!
Kung Pao Chicken Tacos
Kung Pao will always remind me of one of my freshman roomies. (Yes, I had multiple roommates – I lived in a quad. One big room with four girls!). One night after an evening out, she came home and adamantly declared to our entire hall that she in fact, knew “KUNG PAO!", complete with karate kicks and all. Clearly, the dear meant “Kung Fu,” but the mention of Kung Pao still brings back that memory!
For this recipe, I used boneless skinless chicken breast, which was marinated in soy sauce, tossed in corn starch, and then sautéed over medium high heat until browned and cooked through.
Meanwhile I prepped the remaining ingredients:
- green pepper
- lime wedges
The Kung Pao sauce tasted of restaurant quality! It contains honey, sesame oil, rice vinegar, Sriracha, and corn starch. After combining the ingredients, the sauce is then microwaved for about 60 seconds, until slightly thickened. At that point, garlic is added to the the sauce, and then the sauce is added to the skillet along with the peanuts and veggies.
Corn tortillas were warmed under the broiler.
Easy assembly! A squeeze of lime takes these Kung Pao Tacos over the top.
The crisp exterior and warm, juicy interior of the chicken bites, bathed in the sweet and tangy Kung Pao sauce, made for a pretty awesome taco! The crunchy peanuts and celery added texture as well. I love what a unique and different idea these tacos are - a great way to shake up taco night, with a little Asian inspiration. This recipe is a keeper!