Szechuan Chicken Tacos are a twist on the traditional that brings to cultures together.
Cuisine Asian Fusion, Tex-Mex
Prep Time 20minutes
Cook Time 15minutes
Author Robin Gagnon
3/4 - 1lbchicken breast
1cupsliced sweet red pepper
1cupchopped sweet onion
1/4cupthinly sliced scallion
2dozen corn tortillas
2 1/2cupsshredded Savoy cabbageapprox. 1/2 a head
1tbs.rice wine vinegar
1/2tsplow sodium soy sauceI use gluten-free
1tsp.fresh lime juice
1/3cupunsalted or lightly-salted peanutsI used cocktail peanuts
1/4cuplow sodium soy sauce
1 1/2tbs.fresh lime juice
1tspfresh grated ginger
3tbs.rice wine vinegar
3tbs.light brown sugar
1tbssambal oelekchili paste
1tspsriracha hot chili sauce
1cloveof garliccrushed minced
Toss together the ingredients for the slaw, and set aside.
Whisk together the sauce ingredients and set aside, as well.
Cut the chicken breast into bite size pieces add cornstarch, and toss to coat the chunks.
Put canola oil in large wok or skillet over med-high heat, once it is hot add the peppers & onions. Stir fry for a minute.
Add the chicken, and stir fry until cooked through.
Add the sauce, stir over heat until sauce is thickened and chicken is glazed. Remove from heat & toss in scallions.
Place corn tortillas under broiler, when a light char starts, flip them and very lightly char other side. Remove and gently fold over while hot & fill with slaw and stir fried chicken.
With gluten-free soy sauce & corn tortillas this is a gluten-free recipe. If that is not a concern, standard reduced sodium soy sauce is fine & flour tortillas would be an acceptable substitute for corn (the dish would be more like Mooshi then).
Courtesy of Mom Foodie - Szechuan Chicken Tacos find it at https://momfoodie.com/szechuan-chicken-tacos/