Kung Pao Chicken Tacos, serving the filling up in toasted corn tortillas. I ditched the corn and modified the ingredients a bit to make them paleo-friendly. Super easy and completely yum.
Kung Pao Chicken Lettuce Wraps
adapted from Cooking Light
6 boneless chicken thighs, cut into bite-size pieces
3 tbs. coconut aminos, divided
1/4 cup plus 1.5 tsp. arrowroot powder, divided
1/4 tsp. salt
2 tbs. olive oil or coconut oil
1.5 tbs raw honey
1 tbs. dark sesame oil
2 tsp. rice vinegar
1 tsp. sambal oelek
1 minced garlic clove
3 tbs. chopped raw cashews
2 stalks celery, diagonally sliced
1/3 cup diced green onions
1/2 red pepper, chopped
4 lime wedges
iceberg lettuce leaves
Place chicken thighs in a large zip-top bag. Add 1 tbs. coconut aminos and allow to marinate at room temperature.
Place 1/4 cup arrowroot in a shallow dish. Remove chicken from bag, discarding marinade. Sprinkle chicken with salt and place in dish with arrowroot. Toss to coat.
Heat 1 tbs. oil in a large skillet over medium-high heat. Shake excess arrowroot off chicken and add half to pan. Cook for 6 minutes or until brown; remove to paper towels. Repeat with remaining chicken and oil.
Meanwhile, put remaining coconut aminos in a small microwave-safe bowl with honey through sambal oelek. Stir and heat on high for 1.5 minutes. Stir in garlic.
Put chopped celery, pepper and green onions in a large bowl. Add chicken and pour sauce over top, stirring to coat evenly.
Serve with iceberg lettuce to wrap and serve with lime wedges.