Kung Pao Chicken Tacos
Take your taco night to the next level with these bold and flavorful Kung Pao Chicken Tacos, a fusion of spicy, savory Chinese stir-fry and classic Mexican street food! Juicy, bite-sized chicken thighs are stir-fried with crisp bell peppers, aromatic garlic and ginger, crunchy roasted peanuts, and smoky dried red chili peppers, all coated in a luscious homemade Kung Pao sauce with the perfect balance of soy, hoisin, and honey. The mixture is piled onto warm corn tortillas and topped with fresh garnishes like shredded lettuce and a squeeze of zesty lime for a vibrant finishing touch. Perfect for a quick 35-minute dinner, this recipe is a crowd-pleaser packed with addictive textures and rich umami flavors that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 8 pieces corn tortillas
- 2 tbsp vegetable oil
- 1 cup roasted peanuts
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 2 stalks, sliced green onions
- 4 pieces, cut in half dried red chili peppers
- 3 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 2 tbsp water
- 1 cup, shredded lettuce (optional, for garnish)
- 1 piece, cut into wedges lime (optional, for garnish)
Instructions
Cut the chicken thighs into small, bite-sized pieces and set aside.
In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, honey, cornstarch, and water to create the Kung Pao sauce. Stir until well combined, then set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the diced chicken pieces to the skillet and cook for about 5-6 minutes, or until the chicken is browned and fully cooked. Remove the cooked chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the dried red chili peppers, minced garlic, and ginger, stirring constantly for 30 seconds until fragrant.
Add the diced bell peppers and cook for 2-3 minutes until they are slightly tender but still crisp.
Return the cooked chicken to the skillet and pour in the Kung Pao sauce. Stir well to coat all the ingredients in the sauce. Cook for another 1-2 minutes until the sauce thickens and the ingredients are heated through.
Remove the skillet from heat and stir in the roasted peanuts and sliced green onions.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by spooning the Kung Pao chicken mixture onto each tortilla. Garnish with shredded lettuce and a squeeze of lime, if desired.
Serve immediately and enjoy your Kung Pao Chicken Tacos!
Nutrition Facts
Calories |
3229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 39.8 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 264.0 g | 96% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 46.4 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 472 mg | 36% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3692 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
