Sesame Chicken Tacos

Make these wonderful Sesame Chicken Tacos for a delicious dinner tonight!

6 skinned, boned chicken thighs, cut into small pieces

3 Tbsp. low-sodium soy sauce, divided

1/4 tsp. kosher salt

1/4 cup + 1 1/2 tsp. cornstarch, divided

2 Tbsp. canola oil

1 1/2 Tbsp. honey

1 Tbsp. dark sesame oil

2 tsp. rice vinegar

1 tsp. sambal oelek (chili paste)

1 large garlic clove, minced

3 Tbsp. coarsely chopped dry-roasted peanuts

3/4 cup celery, sliced

8-(6 inch) fajita size corn tortillas, warmed

1/3 cup sliced green onions

1/2 red bell pepper, sliced

Place chicken and 1 Tbsp. soy sauce in a large resealable plastic bag. Let stand at room temperature 30 minutes. Remove chicken, discard marinade.

Sprinkle chicken with salt. Place 1/4 cup cornstarch in a shallow dish. Toss chicken with cornstarch.

Saute half of coated chicken  with 1 Tbsp. hot oil in a large skillet over medium-high heat for 6 minutes or until done.

Remove chicken and drain on paper towels. Repeat with remaining oil and chicken.

Whisk honey, sesame oil, rice vinegar, sambal oelek and remaining soy sauce, 1 1/2 tsp. cornstarch in a small microwaveable bowl.

Heat on high for 1 1/2 minutes or until thickened, stirring twice. Stir in garlic.

Toss together, honey mixture, chicken, peanuts and celery, divide among tortillas.

Top with green onions and bell pepper slices.

Serves 4


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