Kung Pao Chicken Thigh Tacos with Bok Choy

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 4 days

Contains: Wheat, Peanuts, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Pow pow! This kung pao sauce hits you in the best way, the delicious way. And in taco form? Hit us with your best shot.

In Your Box (serves 2)

  • 14 oz. Diced Chicken Thighs
  • Info
    6 Small Flour Tortillas
  • 5 oz. Sliced Bok Choy
  • 3 oz. Matchstick Carrots
  • Info
    2 fl. oz. Starport Kung Pao Sauce
  • 2 oz. Water Chestnuts
  • ½ fl. oz. Honey
  • Info
    ½ oz. Roasted Peanuts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Coarsely chop water chestnuts.

    Pat chicken thighs dry, and season all over with a pinch of salt and pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

    If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" pieces. If using shrimp, pat dry. If using flank steak, separate steak into a single layer and pat dry. Season all proteins all over same amount.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

    Carefully transfer chicken to a mixing bowl, leaving excess oil in pan. Stir in half the kung pao sauce and honey until well-coated. Taste, and add remaining kung pao sauce if desired. Set aside.

    If using shrimp, follow same instructions and cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using flank steak, follow same instructions and stir occasionally until no pink remains, 4-6 minutes.

    While chicken cooks, cook vegetables.

  3. 3

    Cook the Vegetables

    Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add bok choy, water chestnuts, matchstick carrots, and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned and tender, 3-5 minutes.

    Remove from burner.

  4. 4

    Heat Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.

    Plate dish as pictured on front of card, filling tortillas with chicken and vegetables, and topping with peanuts. Bon appétit!

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