Post by Loupy on Dec 17, 2012 10:42:22 GMT -7
Kung Pao Chicken Tacos
shrinkingkitchen.com/kung-pao-chicken-tacos/
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Gather
6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons lower-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 onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges
Step by step
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.
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.
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.
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.
Nutrition
Calories 418
Fat 19.1g
Saturated fat 2.5g
Monounsaturated fat 8.9g
Polyunsaturated fat 6.1g
Protein 25.2g
Carbohydrate: 39.3g
Fiber 4g
Cholesterol 86mg
Iron 1.6mg
Sodium 531mg
Calcium 53mg
WW PP 11
Copyright Sisterhood of the Shrinking Jeans LLC
shrinkingkitchen.com/kung-pao-chicken-tacos/
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Gather
6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons lower-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 onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges
Step by step
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.
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.
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.
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.
Nutrition
Calories 418
Fat 19.1g
Saturated fat 2.5g
Monounsaturated fat 8.9g
Polyunsaturated fat 6.1g
Protein 25.2g
Carbohydrate: 39.3g
Fiber 4g
Cholesterol 86mg
Iron 1.6mg
Sodium 531mg
Calcium 53mg
WW PP 11
Copyright Sisterhood of the Shrinking Jeans LLC