Brian opened his own business doing tree trimming and removal this past winter and calls his company Zacchaeus Tree Service (let me know if you have any work for him! His website is still a work in progress). I’m so proud of him! I will say I wasn’t his greatest cheerleader in the beginning. I like to have money in the bank for a rainy day and starting a new company was not going to help that! I was and am nervous. There are times there is NO work and consequently no income. This leads me to stress and worry. Thankfully I have a great job that always has extra hours and pays well, so when that happens I usually try to pick up some extra work to try and make up the difference.
These last few months have been a huge step in faith for me. I have learned to lean on God more and more as He meets our daily needs. It has been so amazing to see how as the bank account empties out our lives our filled. Even when I don’t know where grocery money is going to come from, a neighbor asks to have her tree trimmed that afternoon and pays cash!
I can’t say I give my worries to God 100% of the time, but I’m learning. He is working in me and great peace comes with leaving my burdens at the foot of the cross. I’m so thankful that I have a hard working husband who will take any job to serve and care for his family. I’m so thankful that he wants to provide for us and lead us!
So what does this have to do with Kung Pao Chicken?
Well it is kinda round-a-bout, but still related……
When I work those extra shifts it’s usually late afternoon through bedtime or the late evening shift, so Brian will usually work in the morning, but is then also responsible for dinner. I usually pack a light lunch type foods to take and snack on, but for dinner they fend for themselves! Thankfully hubby is a good cooks, but his go-to is fried rice, which he and the kids have had quite frequently as of late!
Since I’m often not at home and don’t get to enjoy his fried rice, I was ready for some Asian inspired food, but I didn’t really want to make any stir fry. Kung Pao Chicken Tacos fit the bill! It was super delish and we all LOVED it! I hope to make this again sometime soon! There wasn’t any leftovers that night!
Kung Pao Chicken Tacos
- 6 skinless, boneless chicken thighs, cut into bite-sized pieces
- 3 tablespoons Tamari, divided
- 1/4 cup plus 1 1/2 teaspoons arrowroot, divided
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil, divided
- 1 1/2 tablespoons honey
- 1 tablespoon dark sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon sambal oelek (ground fresh chile paste)
- 1 large garlic clove, minced
- 3 tablespoons coarsely chopped dry-roasted peanuts
- 8 (6-inch) corn tortillas
- 1/3 cup sliced green onions
- 1/2 medium red bell pepper, thinly sliced
- 4 lime wedges
Place chicken in a large bowl and add 1 tablespoon tamari. Marinate at room temperature for 30 minutes. Drain chicken and discard marinade. Place 1/4 cup arrowroot in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to arrowroot in dish, and toss chicken to thoroughly coat. Shake off excess arrowroot
Heat a wok over medium-high heat. Add 1 tablespoon coconut oil to pan; swirl to coat. Add half of coated chicken; saute for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon coconut oil and coated chicken.
Combine remaining 1 1/2 teaspoons arrowroot, remaining 2 tablespoons tamari, honey, and next 3 ingredients (through sambal oelek). Stir with a whisk until smooth. Pour in the wok and simmer until slightly thick. Stir in garlic. Combine tamari mixture, chicken, peanuts, and celery; toss to coat chicken.
Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Serve warmed tortillas with chicken. Top each taco with green onions and bell pepper strips; serve with lime wedges.
This was so so so good! You’ve got to give it a try! Please give me some feedback if you do! I’d love to hear what you think!