TGI Friday’s Dragon Fire Chicken
Step: 1 For making Marinade
  • Chicken breast fillets, boneless- 3
To grind
  • 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
Step: 3 Making Kung Pow Sauce
  • Water- ¼ cup
  • Rice Vinegar- 2tbsp
  • Dark Brown sugar- ½ cup
  • Soy sauce- 4tbsp
  • Chili sauce- 1tbsp
  • Garlic, minced- 1tbsp
  • Ginger, minced- 1tbsp
Step: 4 Pineapple Pico De Gallo
  • 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
Step: 5 Almond-Spinach Couscous
  • 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
For Grinding
  1. In a blender, combine all the above mentioned "to grind" ingredients to a smooth paste.
  2. Pour the marinade paste in to a zip lock bag.
  3. Pound the chicken breast fillet flat with a mallet to make it tender.
  4. Add the chicken breasts into the marinade in the zip lock bag and combine well.
  5. 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
  1. When the chicken has done marinating, grill the chicken breast on a barbecue grill until it's cooked well.
  2. You could even cook the chicken on a skillet over stove top.
  3. Cook the chicken until it turns brown on both sides and cooked well inside.
For Making Sauce
  1. Combine all the ingredients in a small sauce pan over medium heat.
  2. When the sauce begins to boil, lower the heat and let simmer for 15 minutes.
  3. When the sauce thickens, remove from the heat, if you want you could strain the sauce to discard the ginger/garlic and keep aside.
For Making Pineapple Pico De Gallo
  1. Combine all the ingredients in a small bowl and refrigerate until needed.
For Making Almond-Spinach Couscous
  1. Heat a sauce pan over medium heat, add olive oil, saute the onion till tender.
  2. Add spinach and saute.
  3. Add almonds and ground pepper, pour chicken stock and let it come to a boil.
  4. Now, add the couscous and cover the pan with its lid and remove from the heat.
  5. Let stand for 5 minutes.
  6. After 5 minutes, open the lid and stir the couscous with a fork.
Step:6 Serving
  1. On a plate, make a bed of couscous (1/2 cup).
  2. Place one chicken breast on top of the couscous.
  3. Drizzle Kung Pow sauce on the chicken generously.
  4. Drain canned mandarin orange section and sprinkle orange segments on the top of the chicken.
  5. Place Pico de gallo on the side.
  6. Enjoy this TGI Friday's Dragon fire chicken not at TGI Friday's but in your home..
Recipe by Cooking with Thas - East Instant Pot Recipes and more at