Kung Pao Chicken Tacos

INGREDIENTS
6 skinless, boneless chicken thighs, cut into bite sized pieces
3 T. low sodium soy sauce, divided
1/4 c. plus 1 1/2 t. cornstarch, divided
1/4 t. kosher salt
2 T. canola oil, divided
1 1/2 T. honey
1 T. sesame oil
2 t. rice vinegar
1 t. red curry paste
1 large garlic clove, minced
3 T. coarsely chopped honey roasted peanuts
1-2 stalks of celery, diagonally sliced
8 corn tortillas
1/3 c. green onions, sliced
1/2 medium red bell pepper, thinly sliced
4 lime wedges

DIRECTIONS

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 dish, and toss chicken to thoroughly coat. Shake off excess corn starch.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; saute for 6 minutes or until done, turning to brown. Remove chicken from pan; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and remaining chicken.
3. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through curry paste) in a microwave safe bowl, stiring with a whisk until smooth. Microwave on high for 30 seconds or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, and peanuts; toss to coat chicken.
4. Warm/toast tortillas, then serve with chicken mixture and garnishing with celery, green onion, red bell pepper, and lime.

Suggested side: Asian Chopped Salad

Serves 4.
Calories 418 | Fat 19.1 g | Protein 25.2 g