Marinade Ingredients:
1/2 cup olive oil
1/2 cup honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1/3 cup fresh parsley, chopped
1 jalapeno, seeded & chopped
2 teaspoons minced garlic
1 tablespoon onion, diced
3/4 teaspoon salt
4 boneless chicken breast fillets, trimmed
Kung Pow Sauce Ingredients:
1/4 cup water
2 tablespoons rice vinegar
1/2 cup dark brown sugar
4 teaspoons soy sauce
1 tablespoon chili sauce (Rooster)
1 tablespoon finely minced garlic
1 teaspoon finely minced ginger
Garnish:
1 jar salsa
1 container of tropical fruit, chopped
1 (11oz) can mandarin oranges
2 cans coconut milk
1 bag Jasmine rice
Procedure:
1. Make marinade by combining all ingredients in a blender on high for 1 minutes. POund chicken breast to about 1/2" with a mallet and combine with marinade in a zip-top bag for 2-3 hours.
2. Make Pineapple Pico de gallo by combining salsa and tropical fruit (can also add red onion, chopped). Store in a covered container in the fridge until ready to serve.
3. Make Kung Pow sauce by combining all ingredients in a small saucepan over medium heat. When the mixture starts to bubble reduce heat to simmer for 15 minutes. Cover sauce until needed.
4. Bring coconut milk to a boil in sauce pan and add Jasmine rice cooking to rice specifications. Adding water during cooking if needed.
5. When chicken is done marinating, preheat grill to medium heat. Wipe marinade from chicken and grill 5-6 minutes per side or until done. Serve chicken over rice with Kung Pow sauce and pico de gallo on the side and top with mandarin oranges.
1/2 cup olive oil
1/2 cup honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1/3 cup fresh parsley, chopped
1 jalapeno, seeded & chopped
2 teaspoons minced garlic
1 tablespoon onion, diced
3/4 teaspoon salt
4 boneless chicken breast fillets, trimmed
Kung Pow Sauce Ingredients:
1/4 cup water
2 tablespoons rice vinegar
1/2 cup dark brown sugar
4 teaspoons soy sauce
1 tablespoon chili sauce (Rooster)
1 tablespoon finely minced garlic
1 teaspoon finely minced ginger
Garnish:
1 jar salsa
1 container of tropical fruit, chopped
1 (11oz) can mandarin oranges
2 cans coconut milk
1 bag Jasmine rice
Procedure:
1. Make marinade by combining all ingredients in a blender on high for 1 minutes. POund chicken breast to about 1/2" with a mallet and combine with marinade in a zip-top bag for 2-3 hours.
2. Make Pineapple Pico de gallo by combining salsa and tropical fruit (can also add red onion, chopped). Store in a covered container in the fridge until ready to serve.
3. Make Kung Pow sauce by combining all ingredients in a small saucepan over medium heat. When the mixture starts to bubble reduce heat to simmer for 15 minutes. Cover sauce until needed.
4. Bring coconut milk to a boil in sauce pan and add Jasmine rice cooking to rice specifications. Adding water during cooking if needed.
5. When chicken is done marinating, preheat grill to medium heat. Wipe marinade from chicken and grill 5-6 minutes per side or until done. Serve chicken over rice with Kung Pow sauce and pico de gallo on the side and top with mandarin oranges.
Restaurant: TGIF
Recipe Type: Authentic
Submitted By: T.G.I. Friday'sRecipe Type: Authentic
Recipe Author: T.G.I. Friday's
Original Photograph By: tgifridays.com
Photograph Retouched By: Recipe Spy
Source: T.G.I. Friday's
Source: http://www.tastebook.com/recipes/3159718-Dragon-fire-Chicken