Sesame Chicken Tacos

- Photo: Brian Woodcock; Styling: Mary Clayton Carl
Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time: 30 minutes
Total time: 1 hour
Yields: Makes 4 servings (serving size: 2 tacos)


calories 418

fat 19.1g

satfat 2.5g

protein 25.2g

fiber 4g

carbohydrate 39.3g

sodium 531mg


6 skinned and boned chicken thighs, cut into small pieces

3 tablespoons low-sodium soy sauce, divided

1/4 teaspoon kosher salt

1/4 cup plus 1 1/2 tsp. cornstarch, divided

2 tablespoons canola oil

1 1/2 tablespoons honey

1 tablespoon dark sesame oil

2 teaspoons rice vinegar

1 teaspoon sambal oelek (chile paste)

1 large garlic clove, minced

3 tablespoons coarsely chopped dry-roasted peanuts

3/4 cup celery slices

8 (6-inch) fajita-size corn tortillas, warmed

1/3 cup sliced green onions

1/2 red bell pepper, sliced

How to Make It

Place chicken and 1 Tbsp. soy sauce in a large zip-top plastic bag; seal bag. Let stand at room temperature 30 minutes. Remove chicken; discard marinade. Sprinkle chicken with salt. Place 1/4 cup cornstarch in a shallow dish. Toss chicken with cornstarch.

Sauté half of coated chicken in 1 Tbsp. hot oil in a large skillet over medium-high heat 6 minutes or until done. Remove chicken; drain on paper towels. Repeat procedure with remaining 1 Tbsp. oil and coated chicken.

Whisk together honey, next 3 ingredients, and remaining 2 Tbsp. soy sauce and 1 1/2 tsp. cornstarch in a small microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until thickened, stirring twice. Stir in garlic. Toss together honey mixture, chicken, peanuts, and celery; divide among tortillas. Top with green onions and bell pepper slices.


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