Kung Pao Chicken Tacos

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 (Elizabeth Carrion)

Step 1 Combine wine, soy sauce, sesame oil and cornstarch/water mixture and mix together. (Elizabeth Carrion)

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. (Elizabeth Carrion)

Step 3 In a small bowl, mix lime juice, olive oil, mango nectar and salt and pepper. Pour over cabbage. Toss and refrigerate. (Elizabeth Carrion)

Step 4 Remove chicken from marinade and sauté in a large skillet until meat is cooked. (Elizabeth Carrion)

Step 5 Pour remaining sauce in a small saucepan. Add chili paste, vinegar, sugar, scallions and garlic. Heat sauce till warm, stirring continuously. (Elizabeth Carrion)

Step 6 Pour sauce over chicken and cook for a few more minutes until well-coated. (Elizabeth Carrion)

Step 7 Warm tortillas. Fill with chicken and top with cabbage for a crunchy experience. (Elizabeth Carrion)