T.G.I. Friday's Dragonfire Chicken*

By RJamoralin

By Todd Wilbur

Menu Description: "Marinated chicken breast topped with fiery Kung Pow sauce, mendarin oranges and pineapple pico de gallo."

This Friday's low-fat creation does not skimp on flavor. A marinade, and spicy sauce, and a fresh salsa all pitch in for some big-time taste bud stimulation. Sprinkle mandarin orange sections over the top if you've got'em, and you will completely re-recreate the look and taste of this healthy entree clone.

Ingredients

• Marinade:
• 1/2 cup olive oil
• 1/2 cup honey
• 3 tablespoons rice vinegar
• 2 tablespoons lime juice
• 1/3 cup chopped parsley
• 1 jalapeno, seeded & chopped
• 2 teaspoons minced garlic
• 1 tablespoon diced onion
• 3/4 teaspoon salt
• 2 boneless chicken breast fillets
• Pineapple Pico de Gallo:
• 2 medium tomatoes, diced
• 1/2 cup canned sliced pineapple (chopped)
• 1/2 cup diced red onion
• 2 tablespoons minced cilantro
• 4 teaspoons minced jalapeno
• 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
• Garnish:
• One 11-ounce can mandarin oranges

Details

Servings 2
Cooking time 145mins
Adapted from topsecretrecipes.com

Preparation

Step 1

1. Make marinade by combining all ingredients in a blender on high speed for 1 minute. Pound chicken breast fillets flat with a mallet and combine with marinade in a zip-top bag for 2 to 3 hours.

2. Make pineapple pico de gallo by combining all ingredients. Store in a covered container in your refrigerator until later.

3. Make the Kung Pow sauce clone by combining all ingredients in a small saucepan over medium heat. When mixture begins to bubble, reduce heat and simmer for 15 minutes. Cover the sauce until it's needed.

4. When chicken is done marinating, preheat barbecue grill to medium heat. Wipe marinade from each chicken breast and grill for 5 to 6 minutes per side or until done. Serve chicken drizzled with cloned Kung Pow sauce and pico de gallo on the side. Drain the canned mandarin oranges and sprinkle some orange sections over the top of each dish.