Kung Pao Chicken Tacos

Ingredients

• 2 tablespoons canola oil divided
• 0.8 cup celery diagonally sliced ( 2 stalks)
• 8 6-inch corn tortillas ()
• 0.3 cup cornstarch divided
• 1 tablespoon sesame oil dark
• 3 tablespoons roasted peanuts coarsely chopped
• 1 large garlic clove minced
• 0.3 cup spring onion sliced
• 1.5 tablespoons honey 
• 0.3 teaspoon kosher salt 
• 4  lime wedges 
• 3 tablespoons soy sauce divided
• 0.5 medium bell pepper red thinly sliced
• 2 teaspoons rice vinegar 
• 6  chicken thighs boneless skinless cut into bite-sized pieces
• 1 teaspoon chili paste depending on your taste pref fresh (ground chile paste)

Equipment

• bowl
• frying pan
• paper towels
• whisk
• broiler
• ziploc bags
• microwave
• slotted spoon

Directions

1. Place chicken in a large zip-top plastic bag.
2. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes.
3. Remove chicken from bag; discard marinade.
4. Place 1/4 cup cornstarch in a shallow dish.
5. Sprinkle the chicken evenly with salt.
6. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.
7. Heat a large skillet over medium-high heat.
8. Add 1 tablespoon canola oil to pan; swirl to coat.
9. Add half of coated chicken; saut for 6 minutes or until done, turning to brown.
10. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.
11. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic.
12. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.
13. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently.
14. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.