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Makes 4 servings


6 skinless, boneless chicken thighs, cut into bite-size pieces

3 tablespoons lower-sodium soy sauce, divided

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¼ cup plus 1½ teaspoons cornstarch, divided

¼ teaspoon kosher salt

2 tablespoons canola oil, divided

1½ tablespoons honey

1 tablespoon dark sesame oil

2 teaspoons rice vinegar

1 teaspoon sambal oelek (ground fresh chili paste)

1 large garlic clove, minced

3 tablespoons coarsely chopped dry-roasted peanuts

¾ cup diagonally sliced celery (about 2 stalks)

8 (6-inch) corn tortillas

3 cup sliced scallions

½ medium red bell pepper, thinly sliced

4 lime wedges

1. Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature 30 minutes. Remove chicken from bag; discard marinade. Place ¼ cup cornstarch in a shallow dish. Sprinkle chicken evenly with salt. Add chicken to cornstarch in dish and toss chicken to thoroughly coat. Shake off excess cornstarch.

2. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté six minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat procedure with remaining 1 tablespoon canola oil and coated chicken.

3. Combine remaining 1½ teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next three ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at high for 1½ minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy-sauce mixture, chicken, peanuts and celery; toss to coat chicken.

4. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place two tortillas on each of four plates; divide chicken mixture evenly among tortillas. Top each taco with scallions and bell-pepper strips; serve with lime wedges.


3 cup sugar

5 tablespoons lower-sodium soy sauce

1½ tablespoons gochujang (Korean chili paste)

1 tablespoon fresh lime juice

1 tablespoon dark sesame oil

4 garlic cloves, minced

12 ounces flank steak, sliced against the grain into thin strips

8 teaspoon salt

Cooking spray

8 (6-inch) corn tortillas

Kimchi or quick-pickled cabbage, for garnish

3 tablespoons sliced scallions

1. Combine first six ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for one hour, turning after 30 minutes.

2. Preheat grill to medium-high heat. Remove steak from marinade, and discard marinade. Thread steak onto eight (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill two minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place two tortillas on each of four plates, and divide steak evenly among tortillas. Divide the garnishes evenly among tacos and sprinkle with onions.

Adapted by Austin American-Statesman from “Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy,” by David Joachim (Oxmoor House, $29.95).

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