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T.G.I. Friday's Dragonfire Chicken

By Todd Wilbur


Score: 5.00. Votes: 13
In stock (9917 items available)
  • $0.79
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Menu Description: "Marinated chicken breast topped with fiery Kung Pow sauce, mandarin oranges and pineapple pico de gallo."

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

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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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 teaspoon 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
  • Do This
    • Restaurant/Brand
      T.G.I. Friday's
    • Instructions

      1. Make marinade by combining all ingredients in a blender on high speed for 1 minute. Pound the 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 the mixture begins to bubble, reduce the heat and simmer for 15 minutes. Cover the sauce until it's needed.

      4. When the chicken is done marinating, preheat your barbecue grill to medium heat. Wipe the marinade from each chicken breast and grill for 5 to 6 minutes per side or until done. Serve the 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.

      Serves 2.

Reviews
Average rating:

Score: 5.00. Votes: 13
Rating of votes (13)
5
 
13 customers
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Jamie
Dec 4, 2008, 23:00

Excellent flavors my husband said best he has ever had! Just make sure you plan ahead to leave enough time for marinade.

Ruthie
Jan 20, 2008, 23:00

This recipe was by far the best meal I've ever made. My husband LOVED it so much. He told EVERYONE about it. I haven't made it for a few months and he is still talking about it!

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