Kung Pao Chicken Tacos

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Kung Pao chicken is typically pretty healthy because you are stir frying the chicken but the sodium can be pretty high. For this reason, we’ve replaced chicken stock with white wine and opted for a low-sodium soy sauce. We’ve also topped the recipe with a crunchy red cabbage which acts like a natural body cleanser.

Originally published on Fox News Latino.


  1. 2 pounds boneless chicken breast, cut into chunks
  2. ¼ cup white wine
  3. ¼ cup low-sodium soy sauce
  4. ¼ cup sesame oil
  5. 2 tablespoons cornstarch, dissolved in 2 tablespoons water
  6. 2 ounces hot chile paste
  7. 2 teaspoons distilled white vinegar
  8. 1 tablespoon and 1 teaspoon brown sugar
  9. 8 green onions, chopped
  10. 4 garlic cloves, finely chopped
  11. 6 ounce bag red cabbage
  12. 1 lime, juiced
  13. 2 tablespoons olive oil
  14. Salt and pepper to taste
  15. ¼ cup mango nectar
  16. 10 – 6 inch whole wheat tortillas


  1. Combine wine, soy sauce, sesame oil and cornstarch/water mixture and mix together.
  2. Place chicken pieces in a deep dish or bowl and add half the marinade. Toss to coat. Cover and refrigerate for about 30 minutes.
  3. In a small bowl, mix lime juice, olive oil, mango nectar and salt and pepper. Pour over cabbage. Toss and refrigerate.
  4. Remove chicken from marinade and sauté in a large skillet until meat is cooked.
  5. Pour remaining sauce in a small saucepan. Add chili paste, vinegar, sugar, scallions and garlic. Heat sauce till warm, stirring continuously.
  6. Pour sauce over chicken and cook for a few more minutes until well-coated.
  7. Warm tortillas. Fill with chicken and top with cabbage for a crunchy experience.

Makes 10 tacos.

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Categories: Appetizers, Mexican

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