Kung Pao Chicken Tacos

Kung Pao Chicken Tacos

Kung Pao Chicken Tacos

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  • Each serving
  • 440 cal
  • 14g fat (2.5g sat)
  • 95mg chol
  • 470mg sodium
  • 39g carb
  • 5g fiber
  • 7g sugars
  • 42g protein


  • 1 tablespoon tamari
  • 1 tablespoon white wine
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 tablespoon toasted sesame or high-heat oil
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 yellow bell pepper, seeded and sliced
  • 1/2 onion, sliced
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or to taste
  • 2 tablespoons rice or white vinegar
  • 2 teaspoons sugar
  • Corn tortillas, warmed
  • 3 green onions, sliced
  • 1/4 cup roasted peanuts


In a small bowl, mix together tamari, white wine, cornstarch and water. Pour over chicken and marinate in the refrigerator for 30 minutes.

Heat oil in a wok or large skillet over medium-high heat. Add bell peppers and onions; cook until softened, 3 to 5 minutes. Stir in garlic and red pepper flakes and cook 1 minute more; remove vegetables from the pan. Add chicken with marinade, vinegar and sugar; cook, stirring, until chicken is cooked through, 5 to 7 minutes.

Divide chicken evenly between warmed tortillas and top with pepper mixture, green onions and peanuts.

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