Wednesday, September 10, 2014

Yum Pow Chicken Tacos

Prepare to have your world rocked!!  This is my all-time favorite recipe, and it's incredibly simple and fast.  I like to pull it out when I have guests coming over-- because they're always so impressed I made it all by myself!

So delicious!  That's plate above contains Kung Pao Chicken Tacos and Coconut chicken tacos.  They're so delicious.  The right hint of spice, and cooling coconut.  Plus, you make anything into a taco and it's delicious!

Last month, I made these delicious little tacos for a friend and she aptly re-named them "Yum Pow Chicken Tacos."  The original recipe came from my favorite magazine in the entire world "Cooking Light."  If you've never read it, pick it up the next time you're at the grocery store.  Now let's make these puppies

Yum Pow Chicken Tacos
Printable Recipe

3 Chicken Breasts
3 Tablespoons of Low-Sodium Soy Sauce, Divided
1/4 Cup + 1 1/2 Tablespoons of Corn Starch
1/4 Teaspoon of Salt
2 Tablespoons of Canola Oil
1 1/2 Tablespoons of Honey
1 Tablespoon of Dark Sesame Oil
2 Teaspoons of Rice Vinegar
1 Teaspoon of Sambal Oelek (ground chile paste)
1 Garlic Clove, Minced
3 Tablespoons of Dry-Roasted Peanuts, Coarsely Chopped
2 Stalks of Celery, Sliced Diagonally
8 Corn Tortillas
Sliced Green Onions & Red Pepper for Garnish

Cube chicken, and throw it in a large plastic bag.  Add a tablespoon of soy sauce to the bag and marinate at room temperature for 30 minutes.  Remove chicken, add to a shallow dish and add 1/4 cup of cornstarch. Sprinkle with salt and toss until coated.  Heat oil in a skillet-- then add chicken and cook until browned.  Remove chicken from pan, and drain on a paper towel.  Combine remaining corn starch and soy sauce with honey, sesame oil, rice vinegar, and sambal oelek in a microwave-safe bowl.  Microwave on high for a minute and a half until slightly thick. Add mixture to pan with peanuts, celery and chicken.  Toss to coat and heat through.  Toast tortillas, then add chicken mixture, red peppers and green onions and enjoy.

Coconut-Cilantro Rice
Printable Recipe

1 Cup of Jasmine Rice
1 1/4 Cups of Water
1/2 Cup of Coconut Milk (I just use the kind I put in my smoothies)
1/4 Teaspoon of Salt
1/4 Cup of Fresh Cilantro, Chopped.

Combine everything but Cilantro into a saucepan and bring to a boil.  Cover and reduce heat.  Simmer for 15 minutes or until the liquid is absorbed and the rice is tender.  Remove from heat and top with Cilantro.

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