Kung Pao Chicken Tacos | PCC Natural Markets

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Kung Pao Chicken Tacos

Serves: 4

Your rating: None (6 votes)
Your rating: None (6 votes)

Fresh and flavorful fusion tacos combine sweet peppers and chicken breast for a crowd-pleasing twist (and a fast weeknight dinner).


These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free tree nut-free iconTree nut-free wheat-free iconWheat-free


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.

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

Recipe by Jackie Freeman, PCC Chef

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