6 skinless boneless chicken thighs, cut into bite sized pieces
3 tbsp soy sauce
1/4 cup plus 1.5 tsp cornstarch
1/4 tsp salt
2 tbsp canola oil
1.5 tbsp honey
1 tbsp dark sesame oil
2 tsp rice vinegar
1 tsp sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tbsp dry roasted peanuts, coarsely chopped
2 stalks celery, diagonally sliced
8, 6 inch corn tortillas
1/3 cup scallions, sliced
1/2 medium red bell pepper, thinly sliced
4 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; sauté 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 (through sambal oelek) 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.
Originally Submitted
12/27/2013
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