Friday, July 18, 2008

I found this recipe on the web, it taste just like the one from Friday's

Dragon Fire Chicken


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 (if you like it hot leave seeds)
2 teaspoons mince garlic
1 tablespoon onion, diced
3/4 teaspoon salt
4-8 boneless chicken breast fillets, trimmed

Pineapple Pico de Gallo
2 medium tomatoes, diced
1/2 cup canned pineapple, chopped
1/2 cup diced red onion
2 tablespoons minced cilantro
4 teaspoons minced jalapeno (this is about 2 sm peppers, leave in seeds if want it hot)
1 tablespoon lime juice
1/8 teaspoon salt

Kung Pow Sauce
1/4 cup water
2 tablespoons rice vinegar
1/2 cup dark brown sugar
4 teaspoons soy sauce
1 tablespoon chili sauce
1 tablespoon finely minced garlic
1 teaspoon finely minced ginger

1 (11 ounce) can mandarin oranges

1. Make marinade by combining all ingredients in a blender on high for 1 minute. Pound chicken breast to about 1/2" with a mallet and combine with marinade in a zip-top bag for 2 to 3 hours. (I did this the night before)
2. Make pineapple pico de gallo by combining all ingredients. Store in a covered container in the fridge until later.
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. When chicken is done marinating, preheat grill to medium heat. Wipe marinade from chicken and grill 5 to 6 minutes per side or until done. Serve chicken drizzled with Kung Pow sauce and pico de gallo on the side. Drain mandarin oranges and sprinkle of top.
* note * Grilling this outside would work great. I used a frying pan but after the 2nd round of chicken in the pan, it started to burn.
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