I found this recipe on the web, it taste just like the one from Friday's
Dragon Fire Chicken
Ingredients
Marinade 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 Gallo2 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
Directions1.
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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