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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe is from Cooking Light. Ingredients:
6 boneless skinless chicken thighs, cut into bite-sized pieces |
3 tablespoons low 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) |
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 onion |
1/2 medium red bell pepper, thinly sliced |
4 lime wedges |
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 1 tablespoon canola 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 1 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.
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