This was one of those dinners that really blew me away, in a good way. I told all of my friends and family about these as soon as I could, so that they too, could make them. They do not have too much spice, just the right amount of heat and the crunch from the fresh vegetables and peanuts are great.
These tacos were one of those meals that I could not wait to eat the leftovers of, and they reheated perfectly. I had these on my “to make” list for way too long, do not make that mistake. They took about 30 minutes from start to finish to make, and probably eat, as well.
Source: Cooking Light, via Prevention RD
2 Chicken Breasts, boneless and skinless, cut into bite-sized pieces
3 tablespoons of Soy Sauce, divided
1/4 cup + 1 1/2 teaspoons of Cornstarch, divided
1/4 teaspoon of Salt
2 tablespoons of Canola Oil, divided
1 1/2 tablespoons of Honey
1 tablespoon of Sesame Oil
2 teaspoons of Rice Vinegar
1 teaspoon of Sambal Oelek, ( ground fresh chile paste)
1 Garlic Clove, large and minced
3 tablespoons of Peanuts, coarsely chopped
3/4 cup of Celery, about 2 stalks, chopped
8 Corn Tortillas
1/3 cup of Green Onions, sliced
1/2 of a Red Bell Pepper, thinly sliced
4 Lime Wedges
First, place the bite-sized chicken pieces in a large ziplock with 1 tablespoon of soy sauce. After the chicken is coated with soy sauce, add 1/4 cup of cornstarch to the ziplock and shake to coat the chicken well.
Next, heat a large skillet over medium-high heat with 1 tablespoon of canola oil, swirl to coat. Add the chicken to the pan cook for 3 minutes on each side until cooked thoroughly, about 6-7 minutes total. With 1-2 minutes left add the celery and peanuts.
While the chicken is cooking, in a microwave-safe bowl, combine the remaining 1 1/2 teaspoons of cornstarch, 2 tablespoons of soy sauce, honey, sesame oil, rice vinegar, and sambal oelek. Stir this mixture with a whisk until smooth, do not skip this step, or it will not make a smooth sauce. Microwave on high for 1 1/2 minutes until slightly thick, stirring twice. Stir in the garlic.
Now, pour the sauce over the chicken, celery, and peanuts, making sure to coat all of the chicken.
Next, cook the corn tortillas for a few minutes on each side on a griddle pan over medium-high heat or under a broiler until slightly blistered.
Finally, divide the mixture into the tacos and top with green onions and red bell peppers.
The Barbee Housewife