Kung Pao TacosPRINT RECIPE
- Kung Pao Sauce
- • 2 tablespoons soy sauce
- • 2 tablespoons balsamic vinegar
- • 2 teaspoons sesame oil
- • 4 teaspoons cornstarch
- • 2 tablespoons Sriracha
- • Azteca Flour Tortillas (in refrigerated section)
- • 1 lb chicken breast, diced
- • 1 clove garlic, diced
- • bunch of cilantro
- • 1 red pepper, diced
- • ½ cup peanuts
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 and peanuts 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.