Spicy Chicken Satay Tacos

Whether you spell it Sate or Satay, these tacos are my new favorite!  Mostly because the chicken in these tacos is my new favorite! So flavorful!

I used a cast iron pan to get a nice sear on the chicken pieces and I used the velveting technique I learned from Chinese cooking to keep it tender and juicy.

1/2 lb Chicken breast, cut into 1/2 inch strips
6 oz Mushrooms, diced
1/4 tsp baking soda
1/2 tsp Cornstarch
2 tsp Sate/Satay seasoning (I use Penzey's which is hand mixed from salt, brown sugar, garlic, white onion, coriander, shallots, ginger, turmeric, paprika, Ancho pepper, galangal, cayenne and lemon grass)
1 TBLSP Gochujaro (Korean Red Pepper Flakes)
1 tsp Soy sauce
1 tsp sesame oil

1 TBLSP Grapeseed (or any other high smoke point oil)

6 Street Taco size tortillas

1/2 Red Pepper, sliced into thin strips
1/2 cup shredded Cabbage
1 Carrot, julienned
2 Scallions, sliced
1/4 cup Cilantro

Fat free Sour cream, non fat yogurt or non dairy alternative

In a small bowl, combine the chicken strips and baking soda through the sesame oil. Mix with your hands for at least a minute and set aside. This is the velveting technique I was talking about. Best trick ever!

Warm and slightly blister the tortillas over a gas burner on medium low heat, one at a time. *For an electric stove heat in a cast iron pan over medium high heat.

Heat a cast iron pan over medium high heat and add the oil.

Add the chicken mixture. Cook for about 3 minutes or until the chicken has browned. Toss and cook for another 3 minutes.

Assemble your tacos, top with sour cream or yogurt etc. and enjoy!

*If you can't find Gochujaro, you can substitute red pepper flakes, but only use about 1.5 tsp. 

Makes 6 small tacos

Approximately 2.75 grams of unsaturated fat per taco