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