Sesame Chicken Tacos

• 6 skinned and boned chicken thighs, cut into small pieces
• 3 tablespoons low-sodium soy sauce, divided
• 1/4 teaspoon kosher salt
• 1/4 cup plus 1 1/2 tsp. cornstarch, divided
• 2 tablespoons canola oil
• 1 1/2 tablespoons honey
• 1 tablespoon dark sesame oil
• 2 teaspoons rice vinegar
• 1 teaspoon sambal oelek (chile paste)
• 1 large garlic clove, minced
• 3 tablespoons coarsely chopped dry-roasted peanuts
• 3/4 cup celery slices
• 8 (6-inch) fajita-size corn tortillas, warmed
• 1/3 cup sliced green onions
• 1/2 red bell pepper, sliced

1. Place chicken and 1 Tbsp. soy sauce in a large zip-top plastic bag; seal bag. Let stand at room temperature 30 minutes. Remove chicken; discard marinade. Sprinkle chicken with salt. Place 1/4 cup cornstarch in a shallow dish. Toss chicken with cornstarch.
2. Saute half of coated chicken in 1 Tbsp. hot oil in a large skillet over medium-high heat 6 minutes or until done. Remove chicken; drain on paper towels. Repeat procedure with remaining 1 Tbsp. oil and coated chicken.
3. Whisk together honey, next 3 ingredients, and remaining 2 Tbsp. soy sauce and 1 1/2 tsp. cornstarch in a small microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until thickened, stirring twice. Stir in garlic. Toss together honey mixture, chicken, peanuts, and celery; divide among tortillas. Top with green onions and bell pepper slices.

chicken, soy sauce, kosher salt, cornstarch, canola oil, honey, sesame oil, rice vinegar, sambal oelek, garlic, peanuts, celery slices, corn tortillas, green onions, red bell pepper

Taken from www.myrecipes.com/recipe/sesame-chicken-tacos (may not work)