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Ingredients 2 pounds boneless chicken breast, cut into chunks ¼ cup white wine ¼ cup low-sodium soy sauce ¼ cup sesame oil 2 tablespoons cornstarch, dissolved in 2 tablespoons water 2 ounces hot chile paste 2 teaspoons distilled white vinegar 1 tablespoon and 1 teaspoon brown sugar 8 green onions, chopped 4 garlic cloves, finely chopped 6 ounce bag red cabbage 1 lime, juiced 2 tablespoons olive oil Salt and pepper to taste ¼ cup mango nectar 10 – 6 inch whole wheat tortillas![Kung_Pao_Chicken_Tacos_2]()
Step 1 Combine wine, soy sauce, sesame oil and cornstarch/water mixture and mix together.![Kung_Pao_Chicken_Tacos_3]()
Step 2 Place chicken pieces in a deep dish or bowl and add half the marinade. Toss to coat. Cover and refrigerate for about 30 minutes.![Kung_Pao_Chicken_Tacos_4]()
Step 3 In a small bowl, mix lime juice, olive oil, mango nectar and salt and pepper. Pour over cabbage. Toss and refrigerate.![Kung_Pao_Chicken_Tacos_5]()
Step 4 Remove chicken from marinade and sauté in a large skillet until meat is cooked.![Kung_Pao_Chicken_Tacos_6]()
Step 5 Pour remaining sauce in a small saucepan. Add chili paste, vinegar, sugar, scallions and garlic. Heat sauce till warm, stirring continuously.![Kung_Pao_Chicken_Tacos_7]()
Step 6 Pour sauce over chicken and cook for a few more minutes until well-coated.![Kung_Pao_Chicken_Tacos_8]()
Step 7 Warm tortillas. Fill with chicken and top with cabbage for a crunchy experience.Kung Pao Chicken Tacos
Healthy recipe, we’ve replaced chicken stock with white wine and opted for a low-sodium soy sauce.
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- Kung Pao Chicken Tacos
