Credit goes to Monica Kelly, MS, RD, CDN, CNSC - Montefiore Einstein
We all crave a little fun takeout sometimes. But if we’re
going to indulge, we should really take control of what we eat. These
easy-to-make Kung Pao Chicken Tacos are the perfect one-two punch of zesty
flavors and nutritious ingredients, prepared in a way that fuses the styles of
Mexican and Chinese cuisine. Enjoy!
Ingredients:
Marinade:
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon crushed flaxseeds
- 1 tablespoon sesame oil
- 1 garlic clove crushed
Dip:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon of water
- 1 tablespoon crushed flaxseeds
- 1 teaspoon sesame oil
- 1 tablespoon of honey
- 2 teaspoons bell pepper flakes (optional)
- 1 teaspoon grated fresh ginger
- 2 teaspoons white or rice vinegar
Chicken:
- 25 oz boneless, skinless chicken thighs or breasts, cut into medium cubes
- 2 tablespoons peanut or olive oil
- 1 cup diced bell pepper
- ½ cup diced celery
- ½ cup peanut/crushed peanuts
- 1 cup sliced chives
- 12 corn tortillas
Preparation:
In a bowl, mix all the ingredients for the marinade. Then,
add the chicken and bathe it very well with sauce. Cover the bowl and put it in
the fridge for 20 to 40 minutes (the longer you let it marinate, the better).
In another bowl, mix all the sauce ingredients. Let sit.
In a pan, heat the oil, add the chicken and cook for about 6
or 8 minutes until it loses its pink color. Next, add the pepper, celery,
peanuts. Cook for 3 minutes and add the sauce. With the sauce, cook for 2 more
minutes and remove the stew from the heat.
Heat a tortilla and serve a portion of the chicken. You can
add a little chives or scallions on top.
Blessed be... and happy cooking!