4 boneless, skinless, chicken breasts (cut into cubes)
6 Tbsp soy sauce (divided)
1/3 cup plus 3 tsp cornstarch (divided)
1 Tbsp canola oil
3 Tbsp honey
2 Tbsp sesame oil
4 Tsp rice vinegar
2 Tsp sriracha
2 Cloves garlic (minced)
1/4 cup chopped cashews
3 Stalks celery (sliced)
2 red peppers (sliced)
1/3 cup green onions (chopped)
2 limes (cut into wedges)
8 corn or small whole wheat tortillas
This Asian twist on the classic Mexican taco is also delicious served over rice or noodles. Feel free to sub tofu or shrimp for the chicken.
Place chicken pieces in a large zip lock bag and add 2 tbsp of soy sauce. Let marinade for at least 30 minutes. Remove chicken and discard remaining marinade. Place 1/4 cup of cornstarch in a large bowl and add chicken, tossing to evenly coat.
Preheat a wok or large non-stick skillet over medium high heat and add 1/2 tbsp of canola oil. Shake excess cornstarch from chicken and add half to pan, cooking until brown (about 5 minutes). Add remaining 1/2 tbsp canola oil and cook the remaining half of the chicken. Set aside.
Meanwhile, Combine remaining 3 tsp cornstarch, remaining soy sauce, honey, rice vinegar, sesame oil, sriracha, and garlic. Microwave for 1 1/2 minutes, or until slightly thickened.
Add celery to the same pan you used to cook the chicken over medium high heat and cook for about 3 minutes, or until slightly soft. Add back the chicken, sauce, and cashews and cook just until everything is heated through. Remove from heat.
Divide chicken mixture between tortillas and top with red peppers, green onion, and a squeeze of lime juice.