Description
Recipe is from cooking light.
Ingredients
- Boneless Skinless Chicken Thighs
- Low Sodium Soy Sauce
- Cornstarch
- Kosher Salt
- Canola Oil
- Honey
- Dark Sesame Oil
- Rice Vinegar
- Sambal Oelek
- Garlic Clove
- Dry Roasted Peanuts
- Celery
- Corn Tortillas
- Green Onion
- Red Bell Pepper
- Lime Wedges
Instructions
- 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
- Saut 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 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