Kung Pao Chicken Tacos

Place the chicken in a large zippered plastic bag. Add 1 tablespoon soy sauce to the bag; close. Marinate at room temperature for 30 minutes. Remove the chicken from the bag; drain the marinade. Pour 1/4 cup cornstarch into a shallow bowl. Sprinkle the chicken evenly with salt. Add the chicken to the cornstarch in the dish and stir until the chicken is completely covered. Shake off any excess cornstarch.Preheat a large skillet over medium-high heat. Add 1 tablespoon of canola oil to the pan; stir to coat. Add half of the frosted chicken; saute for 6 minutes or until cooked through, until lightly browned. Remove the chicken from the pan with a slotted spoon; dry on paper towels. Repeat with the remaining 1 tablespoon of canola oil and the chicken fillet covered.Combine the remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and the next 3 ingredients (via sambal olec) in a microwave-safe bowl, stirring with a whisk until smooth. Reheat in the microwave on high power for 1 1/2 minutes or until slightly thickened, stirring twice. Add the garlic. Combine soy sauce mixture, chicken, peanuts, and celery; stir to coat chicken.Toast the tortillas in the oven or pan until lightly browned, turning frequently. Place 2 tortillas on each of the 4 plates; spread the chicken mixture evenly over the tortillas. Sprinkle each taco with green onions and bell pepper strips; serve with lime wedges.