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Recipes > Kung Pao Chicken Tacos Kung Pao Chicken Tacos

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• 6 skinless, boneless chicken thighs, cut into bite-sized pieces $
• 3 tablespoons lower-sodium soy sauce, divided
• 1/4 cup plus 1 1/2 teaspoons cornstarch, divided
• 1/4 teaspoon kosher salt
• 2 tablespoons canola oil, divided $
• 1 1/2 tablespoons honey
• 1 tablespoon dark sesame oil
• 2 teaspoons rice vinegar
• 1 teaspoon sambal oelek (ground fresh chile paste)
• 1 large garlic clove, minced
• 3 tablespoons coarsely chopped dry-roasted peanuts $
• 3/4 cup diagonally sliced celery (about 2 stalks)
• 8 (6-inch) corn tortillas
• 1/3 cup sliced green onions $
• 1/2 medium red bell pepper, thinly sliced $
• 4 lime wedges

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