Ingredients
Kung Pao Sauce
- • 2 tablespoons soy sauce
- • 2 tablespoons balsamic vinegar
- • 2 teaspoons sesame oil
- • 4 teaspoons cornstarch
- • 2 tablespoons Sriracha
Tacos
- • Azteca Flour Tortillas
- • 1 lb chicken breast, diced
- • 1 clove garlic, diced
- • bunch of cilantro
- • 1 red pepper, diced
- • ½ cup peanuts
Directions
- Combine all ingredients for sauce in a bowl until cornstarch is dissolved.
- Mix half of the sauce with the uncooked chicken, and let marinate in the refrigerator for at least 30 minutes.
- Set the other half of the sauce aside.
- In a large skillet or wok over medium/high heat, add chopped red pepper and cook for 4-5 minutes. Add garlic and chicken, and cook until no longer pink, about 5-6 minutes.
- Lower heat to simmer and pour in the remaining sauce to coat chicken and vegetables.
- Allow sauce to thicken for 1-2 minutes.
- Serve on a warm Azteca tortilla.
- Top with cilantro and any other of your favorite toppings.
