Kung Pao Chicken Tacos Recipe 445

Steps:

• Toss chicken with cornstarch.
• Heat 1/4 cup dressing in large nonstick skillet on medium heat. Add bell peppers and snow peas; cook 3 min., stirring frequently. Add garlic and chicken; cook and stir 6 min.
• Add chili sauce, crushed pepper and remaining dressing; stir. Simmer on medium-low heat 5 min. or until chicken is done, stirring occasionally. Meanwhile, heat tortillas directed on package.
• Remove skillet from heat. Stir nuts into chicken mixture. Spoon onto tortillas; roll up.

Steps:

• 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.

Steps:

• Coat a large saucepan with oil, add the red pepper flakes and toast over medium heat until aromatic. Add the chicken broth and 28 ounces (2 cans) water and bring to a light boil. Add the soy sauce, dark soy sauce, Worcestershire and rice wine, reduce the heat and simmer for a few minutes. Remove from the heat and let cool to room temperature. Add about 3 to 4 ladles of room temperature sauce to a resealable plastic bag and add the chicken. Let marinate for at least 1 hour.
• Add the cornstarch to the remaining sauce and mix well.
• Heat a large skillet or a flat top grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken in the hot skillet until cooked through and lightly browned. Add the remaining sauce mixture and cook to desired consistency, coating the chicken well. Transfer to a serving bowl or platter.
• Mix the onions and cilantro together in a bowl.
• Assembly: Warm the tortillas. Fill with Kung Pao Chicken and top with the onion/cilantro garnish and chopped peanuts.

Steps:

• Coat a large saucepan with oil, add the red pepper flakes and toast over medium heat until aromatic. Add the chicken broth and 28 ounces (2 cans) water and bring to a light boil. Add the soy sauce, dark soy sauce, Worcestershire and rice wine, reduce the heat and simmer for a few minutes. Remove from the heat and let cool to room temperature. Add about 3 to 4 ladles of room temperature sauce to a resealable plastic bag and add the chicken. Let marinate for at least 1 hour.
• Add the cornstarch to the remaining sauce and mix well.
• Heat a large skillet or a flat top grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken in the hot skillet until cooked through and lightly browned. Add the remaining sauce mixture and cook to desired consistency, coating the chicken well. Transfer to a serving bowl or platter.
• Mix the onions and cilantro together in a bowl.
• Assembly: Warm the tortillas. Fill with Kung Pao Chicken and top with the onion/cilantro garnish and chopped peanuts.

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Steps:

• 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.