Szechuan Chicken Tacos are a twist on the traditional that brings to cultures together.
Course Entree
Cuisine Asian Fusion, Tex-Mex
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 6
Calories
Author Robin Gagnon
Ingredients
¾ - 1lbchicken breast
2tbs.cornstarch
1tbs.canola oil
1cupsliced sweet red pepper
1cupchopped sweet onion
¼cupthinly sliced scallion
2dozen corn tortillas
Asian Slaw
2 ½cupsshredded Savoy cabbageapprox. ½ a head
1tbs.rice wine vinegar
¼tsp.sesame oil
1teaspoonbrown sugar
½teaspoonlow sodium soy sauceI use gluten-free
1tsp.fresh lime juice
⅓cupunsalted or lightly-salted peanutsI used cocktail peanuts
Szechuan Sauce
¼cuplow sodium soy sauce
1 ½tbs.fresh lime juice
1teaspoonfresh grated ginger
3tbs.rice wine vinegar
3tbs.light brown sugar
1tbssambal oelekchili paste
1teaspoonsriracha hot chili sauce
1cloveof garliccrushed minced
½teaspoonsesame oil
Instructions
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.
Notes
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).