An Ode to Kung Pao Tacos #SundayFunday

 A Haiku from Me to You

Cultures are combined.

Tacos meet Asian filling.

It sure is tasty. 

I'm sure you are wondering why in the heck I am writing a Haiku at all, let alone a Haiku about Kung Pao Tacos.  Well, other than these tacos are incredibly beautiful, much like a work of art.  They are also amazingly delicious.  A masterpiece from the kitchen.  They also give Taco Tuesday an Asian atmosphere so there is the cultural aspect, kind of like going to a museum.  Ok, okay.....all of what I say is true but the real reason?

It's Sunday Funday and we are sharing Food Poetry........

It is all Stacy's fault!!  Stacy blogs over at Food Lust People Love.  She is very talented and very creative.  I guess she thinks that all bloggers are as wonderful and smart as she.  Here is her invitation to this month's Sunday Funday Theme.....

"April is National Poetry Month. Share a recipe and a poem about your chosen recipe or motivational ingredient. It can be in any form and as long or short as you like. No stress. Have fun!"

Okay, I have to admit that it was fun....at least it made me laugh and I hope it made you laugh too.  Let's see what the other Sunday Funday Bloggers have composed.......

•  An Ode to Kung Pao Tacos by A Day in the Life on the Farm
• Bacon Queso from Amy's Cooking Adventures 
• Chicken Parmesan Pizza by Making Miracles 
• Foraging-Shy, a Haiku + Mushroom Ragù from Culinary Adventures with Camilla 
• I Cooked for Pleasure: Chicken Fried Bacon by Palatable Pastime 
• Tri Color Pasta & Freedom Haiku Poem from Sneha's Recipe  
• Vegan Thai Iced Tea by Mayuri's Jikoni

chicken, tacos, Asian, Entrees

Entrees, Chicken

Asian/Mexican Fusion

Yield: 4 servings

Author: Wendy Klik

Kung Pao Tacos

These delicious tacos with an Asian flair are sure to become a regular rotation for Taco Tuesdays

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 2 lbs. boneless, skinless chicken thighs, trimmed and cut into bite size pieces
• 3 T. tamari
• 1/4 c. + 1 1/2 t. cornstarch
• pinch of salt
• 2 T. peanut oil
• 1 1/2 T. honey
• 1 T. dark sesame oil
• 2 t. seasoned rice wine vinegar
• 1 t. chili paste
• 2 cloves garlic, minced
• 1 stalk celery, sliced thinly on diagonal
• 1/4 c. roasted peanuts, chopped
• 8 (6") corn tortillas, warmed

Instructions

1. Place the chicken in a resealable bag with 1 T. of the tamari.  Remove air and marinate at room temperature for half an hour.
2. Place 1/4 cup of cornstarch in a shallow bowl.  Remove chicken from tamari and season with salt.  Discard tamari and dredge chicken in the cornstarch.
3. Heat the oil in a wok over medium high heat.  Shake off any excess cornstarch and cook chicken browned, about 5 minutes. Remove from pan with slotted spoon and set aside.
4. Combine the 1 1/2 t. cornstarch with the honey, sesame oil, vinegar, chili paste and garlic.  Add to the wok and bring to a boil.  Return the chicken to the pan with the celery and peanuts.  Toss to coat.  Remove to a serving bowl and serve with corn tortillas.

Notes:

Adapted from a recipe found at Cooking Light.

Calories

664.66

Fat (grams)

33.63

Sat. Fat (grams)

8.01

Carbs (grams)

33.45

Fiber (grams)

4.13

Net carbs

29.32

Sugar (grams)

8.51

Protein (grams)

61.58

Sodium (milligrams)

1330.93

Cholesterol (grams)

276.69

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