Cucumber, soy, garlic and green onion marinated chicken, Topped with a savory vegetable stir fry drizzled with hoisin sauce, and toasted peanuts.

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For this one, I took two of my favorites. Kung pao chicken and mu shu pork without the pork of course. Then combined them together. The tortilla aren’t exactly scallion pancakes, but they’ll do. While this is kung pao inspried it’s only because of the addition of Szechuan peppercorns nothing traditional going on here. For this recipe, i marinated my chicken in aromatic vegetables and herbs. I knew from the moment the chicken hit the pan this was going to be a hit. The marinade for the chicken is super simple but can easily impress. The quickly stir fried slaw is when the mu shu pork feel comes paired with a light drizzle of hoisin, and a couple crushed peanuts for some crunch. Check out my tips and tricks below for the best chicken and vegetable stir fry tacos. Try this recipe out and let me know what you think!

TIPS & TRICKS FOR THE BEST CHICKEN AND VEGETABLE STIR FRY TACOS

small cubes: the smaller the cubes the better. when cutting up the chicken you want to make sure the chicken is in bite sized pieces. make sure the size is consistent to insure even cooking times.

marinade: marinade the chicken for at least 6 hours to overnight. the longer it sits the longer the marinade has to penetrate the meat.

flash fry: flash frying the slaw is key. so don’t skip cooking it and making a raw slaw. peanut oil in a hot pan is all you need to transform the slaw. you don’t want to cook the vegetables too long. having some crunch is ideal.

hoisin: this taco is sealed for me with a little hoisin on top. don’t skip the drizzle. peanuts optional.

ENJOY THIS RECIPE WITH:

1. MU SHU PORK W/ GREEN ONION MANDARIN PANCAKES
2. HOISIN AND LEMONGRASS STEAK TACOS
3. LEMONGRASS BEEF + CUCUMBER SCALLION PANCAKE SANDWICHES

SIMILAR INGREDIENTS TO:

1. SPICY CRAB AND KIMCHI NOODLES
2. STICKY LEMON THAI CHILI FRIED CHICKEN
3. CRAB AND SHRIMP LINGUINE W/ RED CHILI GARLIC BUTTER

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Chicken & Vegetable Stir-fry tacos

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INGREDIENTS

• 4 Chicken Breast, cubed
• Flour Tortillas
• Hoisin Sauce
• Peanut Oil
• 1/4c Peanuts, crushed
• Cilantro, minced
• SOY-CUCUMBER MARINADE
• 10 Green Onions
• 1/2 Bunch Cilantro
• 1Tb Ginger
• 2tsp Szechuan Peppercorns
• 1/2 Cucumber
• 10 Garlic Cloves
• 1Tb Fish Sauce
• 3/4c Soy Sauce
• STIR FRY TOPPING
• 1 Yellow Bell Pepper, thinly sliced
• 6oz Portobello Mushrooms, thinly sliced
• 4 Green Onions, sliced
• 2 Celery, thinly sliced
• 4 Garlic Cloves, sliced
• 3Tb Soy Sauce
• 1Tb Hosin Sauce

INSTRUCTIONS

• Add all the ingredients listed under marinade into a blender. Blend for one minute till smooth.
• Combine the cubed chicken with the marinade. Cover and store. Remove from the refrigerate once ready to cook.
• Add peanut oil into a pan. Once searing hot, add chicken that has been separated from the marinade in two even batches. Cook for 8-10 minutes depending on the size. Once all the chicken is cooked and removed. Add the marinade back into the pan. Bring it to an immediate boil reduce to simmer. Then add chicken back into the pan. Toss the chicken in the sauce to coat it then cover.
• To make the stir fry add peanut oil to a pan and add in all the vegetables. Toss into the pan for about 2 minutes. Finish it with soy sauce and hoisin then remove it from the pan.
• To build your tacos. Heat your tortillas, then add in a scoop of chicken, topped with the stir fried vegetables, hoisin and peanuts.

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