Fusion Friday

I had the ingredients for these kung pao chicken tacos sitting in the refrigerator for more than a week. I even went to the Asian food market to get the sambal oelek. 

I knew I couldn't let the green onions go another day. They were looking a little limp. 

With Taylor out of town, I didn't want to make this meal because it sounded so good I wanted to share it with him. But, I went for it, and crossed my fingers I'd have some leftovers for him to enjoy today. (I did. Barely. Let's see if they make it till he gets home.)

Oh my gravy, people. I will make this meal again and again and again some more. I can't even describe the whopping Asian flavors that come atcha when you bite into these tacos. You must try it for yourself. It'd be nice to serve some rice on the side, but three tacos were plenty for me. Mmm. Delish! 

• Ingredients 
• 6 skinless, boneless chicken thighs, cut into bite-sized pieces (*I used two chicken breasts, but I didn't alter the rest of the recipe as I like a lot of sauce...if I were to make it again and increase the amount of chicken, I'd also increase the proportions for the remainder of the ingredients)
• 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 (*I used red wine vinegar because that's what I had)
• 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 (*I didn't go to the trouble on this...)
• 
  
• Preparation
• 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.

1. 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. (*I added all of the oil and chicken at this point, and I also threw in the red pepper and green onion)
2. 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.
3. 4. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. (*I just heated my tortillas in the micro...I'm lazy!) 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.