Szechuan Chicken Tacos

This weekend was a fun filled soccer weekend.  With a tournament in a neighboring town, there wasn't much time (or desire) for anything time consuming or complicated.  So to eliminate complaining, I went to a recipe that has gotten rave reviews in the past.  Szechuan Chicken Tacos are as delicious as they sound.  With a few minor tweaks, it's easy to keep this one gluten free.  These tacos are healthy and they taste like something you'd pick up off of a food truck.  They have a good heat and the slaw gives them a fresh taste.  Your family will gobble them up.  You have my word on it.  Here's out they did in our house:

Szechuan Tacos (1-5 Star Rating System)

Erika: 9

Brent: 8

Brennan: 9

Drew: 8.5 (Lost a point for being a little spicy)

Ingredients

• 1 lb of chicken breast
• 2 tbs. cornstarch
• 1 tbs. sesame oil
• 1 cup diced red and green pepper
• 1 cup chopped sweet onion
• ¼ cup thinly green onions
• 2 dozen corn tortillas

Asian Slaw

• 2½ cups shredded cabbage (approx. ½ a head)
• 1 tbs. rice wine vinegar
• ¼ tsp. sesame oil
• 1 tsp brown sugar
• ½ tsp low sodium soy sauce (I use gluten-free)
• 1 tsp. fresh lime juice
• ⅓ cup unsalted or lightly-salted peanuts (Any peanuts will work)

Szechuan Sauce

• ¼ cup low sodium soy sauce
• 1½ tbs. fresh lime juice
• 1 tsp fresh grated ginger (http://na.gourmetgarden.com/us/products/ginger)
• 3 tbs. rice wine vinegar
• 3 tbs. light brown sugar
• 1 tbs sambal oelek (chili paste)
• 1 tsp sriracha hot chili sauce (This is where it gets it's kick)
• 1 clove of garlic (minced)
• ½ tsp sesame oil

Instructions

1. Toss together the ingredients for the slaw, and set aside.
2. Whisk together the sauce ingredients and set aside, as well.
3. Cut the chicken breast into bite size pieces add cornstarch, and toss to coat the chunks.
4. Put sesame oil in large wok or skillet over med-high heat, once it is hot add the peppers & onions. Stir fry for a minute.
5. Add the chicken, and stir fry until cooked through.
6. Add the sauce, stir over heat until sauce is thickened and chicken is glazed. Remove from heat & toss in scallions.
7. Heat corn tortillas in oven according to directions.   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, regular soy sauce is fine & flour tortillas would work just as well.  

One great thing about these leftovers, if you're lucky enough to have some, is that it makes a really great asian style salad.  YUM!