Right now I am screaming, Thanks God it’s Friday…
Only at TGI Friday’s I order food without much confusion. I don’t have to flip the menu several times nor piss off the waiter by asking for minutes and minutes to make up my mind on what I really want. Only here I am pretty sure about what I want, Dragon fire chicken. It has got everything I am looking for: it’s low fat, it’s just the right portion for me and the right price. Besides these, the chicken is grilled, the sauce is spicy enough to fire my taste buds, it’s served on a bed of rice pilaf, with a side of pineapple Pico De Gallo and has my favorite mandarin oranges topped on it. It couldn’t get better. My taste buds will be seen enjoying these myriad of flavors without even caring to make a pause in between to see what’s happening around.
I’ve been wanting to recreate this dish in my kitchen for a long time. When I google searched about the TGI Friday’s dragon fire chicken recipe , many sites lined up in front of me. In almost all sites I’ve found the same recipe given and hence thought of trying it. I must say my taste buds were pleased with this recipe and the taste was quite close to that of TGI Friday’s. If there’s anyone out there just like me wanting to recreate Dragon fire chicken at home could try this recipe. I’ve made few alterations in the amount of ingredients used to meet my needs.
Dragon Fire Chicken: ” Marinated chicken breast topped with fiery Kung Pow sauce, mandarin oranges and pineapple pico de gallo”.
Ingredients:
Step: 1 For making Marinade:
- Chicken breast fillets, boneless- 3
To grind:
- Olive oil- 3 tbsp
- Honey- 2 tbsp
- Rice vinegar- 1tbsp
- Lime juice- 1/2 tbsp
- Parsley, chopped- 1tbsp
- Jalapeno, seeded and chopped- 1
- Garlic, minced- 2tsp
- Onion, diced- 1tbsp
- Salt- to taste
Instruction:
- In a blender, combine all the above mentioned “to grind” ingredients to a smooth paste.
- Pour the marinade paste in to a zip lock bag.
- Pound the chicken breast fillet flat with a mallet to make it tender.
- Add the chicken breasts into the marinade in the zip lock bag and combine well.
- Refrigerate the marinade chicken in the zip lock bag for an hour or you could even keep it overnight.
Step:2 Cooking chicken on a grill or a on stove top:
- When the chicken has done marinating, grill the chicken breast on a barbecue grill until it’s cooked well.
- You could even cook the chicken on a skillet over stove top.
- Cook the chicken until it turns brown on both sides and cooked well inside.
Step: 3 Making Kung Pow Sauce:
Ingredients:
- Water- 1/4 cup
- Rice Vinegar- 2tbsp
- Dark Brown sugar- 1/2 cup
- Soy sauce- 4tbsp
- Chili sauce- 1tbsp
- Garlic, minced- 1tbsp
- Ginger, minced- 1tbsp
Instruction:
- Combine all the ingredients in a small sauce pan over medium heat.
- When the mixture begins to boil, lower the heat and let simmer for 15 minutes.
- When the sauce thickens, remove from the heat, if you want you could strain the sauce to discard the ginger and garlic and keep aside.
Step: 4 Pineapple Pico De Gallo
Ingredients:
- Pineapple, finely chopped canned or fresh- 1/2 cup
- Tomatoes, finely diced- 2
- Red onion, finely diced- 1/2 cup
- Cilantro, minced- 2tbsp
- Jalapeno, minced- 2tbsp
- Lime juice- 1tbsp
- Salt- to taste
Instruction:
- Combine all the ingredients in a small bowl and refrigerate until needed.
Step: 5 Almond-Spinach Couscous:
- Couscous- 1 cup
- Onion, diced- 1
- Spinach- 2 cups
- Almonds, toasted- 1/2 cup
- Chicken stock, low sodium- 1 1/4 cups
- Ground pepper- 1/2 tsp
- Olive oil- 1tbsp
- Salt- if needed
Instruction:
- Heat a sauce pan over medium heat, add olive oil, saute onion till tender.
- Add spinach and saute.
- Add almonds and ground pepper, pour chicken stock and let it come to a boil.
- Now, add the couscous and cover the pan with its lid and remove from the heat.
- Let stand for 5 minutes.
- After 5 minutes, open the lid and stir the couscous with a fork.
Step:6 Serving
- On a plate, make a bed of couscous (1/2 cup).
- Place one chicken breast on top of the couscous.
- Drizzle Kung Pow sauce on the chicken generously.
- Drain canned mandarin orange section and sprinkle orange segments on the top of the chicken.
- Place Pico de gallo on the side.
- Enjoy this TGI Friday’s Dragon fire chicken not at TGI Friday’s but in your home.
- Chicken breast fillets, boneless- 3
- Olive oil- 3 tbsp
- Honey- 2 tbsp
- Rice vinegar- 1tbsp
- Lime juice- ½ tbsp
- Parsley, chopped- 1tbsp
- Jalapeno, seeded and chopped- 1
- Garlic, minced- 2tsp
- Onion, diced- 1tbsp
- Salt- to taste
- Water- ¼ cup
- Rice Vinegar- 2tbsp
- Dark Brown sugar- ½ cup
- Soy sauce- 4tbsp
- Chili sauce- 1tbsp
- Garlic, minced- 1tbsp
- Ginger, minced- 1tbsp
- Pineapple, finely chopped canned or fresh- ½ cup
- Tomatoes, finely diced- 2
- Red onion, finely diced- ½ cup
- Cilantro, minced- 2tbsp
- Jalapeno, minced- 2tbsp
- Lime juice- 1tbsp
- Salt- to taste
- Couscous- 1cup
- Onion, diced- 1
- Spinach- 2 cups
- Almonds, toasted- ½ cup
- Chicken stock, low sodium- 1¼ cups
- Ground pepper- ½ tsp
- Olive oil- 1tbsp
- Salt- if needed
- In a blender, combine all the above mentioned "to grind" ingredients to a smooth paste.
- Pour the marinade paste in to a zip lock bag.
- Pound the chicken breast fillet flat with a mallet to make it tender.
- Add the chicken breasts into the marinade in the zip lock bag and combine well.
- Refrigerate the marinade chicken in the zip lock bag for an hour or you could even keep it overnight.
- When the chicken has done marinating, grill the chicken breast on a barbecue grill until it's cooked well.
- You could even cook the chicken on a skillet over stove top.
- Cook the chicken until it turns brown on both sides and cooked well inside.
- Combine all the ingredients in a small sauce pan over medium heat.
- When the sauce begins to boil, lower the heat and let simmer for 15 minutes.
- When the sauce thickens, remove from the heat, if you want you could strain the sauce to discard the ginger/garlic and keep aside.
- Combine all the ingredients in a small bowl and refrigerate until needed.
- Heat a sauce pan over medium heat, add olive oil, saute the onion till tender.
- Add spinach and saute.
- Add almonds and ground pepper, pour chicken stock and let it come to a boil.
- Now, add the couscous and cover the pan with its lid and remove from the heat.
- Let stand for 5 minutes.
- After 5 minutes, open the lid and stir the couscous with a fork.
- On a plate, make a bed of couscous (1/2 cup).
- Place one chicken breast on top of the couscous.
- Drizzle Kung Pow sauce on the chicken generously.
- Drain canned mandarin orange section and sprinkle orange segments on the top of the chicken.
- Place Pico de gallo on the side.
- Enjoy this TGI Friday's Dragon fire chicken not at TGI Friday's but in your home..
