Kung Pao Chicken Tacos

Healthy recipe, we’ve replaced chicken stock with white wine and opted for a low-sodium soy sauce.  

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    Ingredients 2 pounds boneless chicken breast, cut into chunks
    ¼ cup white wine
    ¼ cup low-sodium soy sauce
    ¼ cup sesame oil
    2 tablespoons cornstarch, dissolved in 2 tablespoons water
    2 ounces hot chile paste
    2 teaspoons distilled white vinegar
    1 tablespoon and 1 teaspoon brown sugar
    8 green onions, chopped
    4 garlic cloves, finely chopped
    6 ounce bag red cabbage
    1 lime, juiced
    2 tablespoons olive oil
    Salt and pepper to taste
    ¼ cup mango  nectar
    10 – 6 inch whole wheat tortillas
    Elizabeth Carrion
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    Step 1 Combine wine, soy sauce, sesame oil and cornstarch/water mixture and mix together.
    Elizabeth Carrion
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    Step 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.
    Elizabeth Carrion
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    Step 3 In a small bowl, mix lime juice, olive oil, mango nectar and salt and pepper. Pour over cabbage. Toss and refrigerate.
    Elizabeth Carrion
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    Step 4 Remove chicken from marinade and sauté in a large skillet until meat is cooked.
    Elizabeth Carrion
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    Step 5 Pour remaining sauce in a small saucepan. Add chili paste, vinegar, sugar, scallions and garlic. Heat sauce till warm, stirring continuously.
    Elizabeth Carrion
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    Step 6 Pour sauce over chicken and cook for a few more minutes until well-coated.
    Elizabeth Carrion
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    Step 7 Warm tortillas. Fill with chicken and top with cabbage for a crunchy experience.
    Elizabeth Carrion
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