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I’m going to set the scene for you about how my week began: I returned home at 1:30 am Monday morning from my weekend in New York, got around 5 hours of sleep before heading back to my full time gig, rushing home to the grocery store to grab some fresh food for the week, home to unpack and do laundry and make somewhat of a decent meal for my family, back to sleep and only up to do it all again today. Starting off my week in a hectic manner never sets a good tone for my week but I was happy to make a quick and easy dinner on Monday night featuring these delicious Kung Pao Chicken Tacos to at least feel like I was getting my life back on track.
I’m no stranger to weeks filled with endless appointments and rushing home at night to make a wholesome meal. I love to get fancy on the weekend but during the week I’m always looking for quick and easy meals. I was at Walmart recently and came across some NEW P.F. Chang’s® Home Menu sauces and grabbed the bottle of Kung Pao sauce. I like to keep things spicy, not to mention Kung Pao Chicken is one of my favorite dishes. Instead of making a traditional meal over rice I decided that I was going to turn the chicken into taco filling.
What I realized in using this sauce was that NEW P.F. Chang’s® Home Menu sauces are the “simple secret to extraordinary flavor” and that they contribute to Asian cuisine made simple. All of the delicious Asian flavors that you enjoy can now be made in your home in a super easy fashion. They also offer a teriyaki and sesame flavor that I’m planning to try soon.
If you’re looking for a quick and easy meal solution for your family tonight then look no further than these Kung Pao Chicken Tacos. They offer just enough spice and a mouthful of flavor with every bite. And while you’re at it, head on over and enter the #SimpleSecretSweepstakes for your chance to win a trip to Arizona! You can also get some really great Asian meal inspiration too.
- 8 ounces boneless, skinless chicken breasts, cubed
- ½ cup red pepper, chopped
- ⅓ cup onion, diced
- 2 tablespoons olive oil
- ½ cup dry, roasted peanuts
- ½ cup P.F. Chang’s® Home Menu Kung Pao sauce, plus more for serving
- 8 – 10 miniature corn tortillas
- Cilantro and green onion, for serving
- Heat the olive oil in a large skillet over medium heat. Add in the chicken, red pepper and onion and cook until the chicken is no longer pink in the center.
- Stir in the peanuts and sauce and continue to cook for 2-3 minutes.
- Heat the corn tortillas and divide the mixture evenly between them. Serve with a sprinkle of cilantro, green onion and additional sauce, if desired.