Recipe: Dragonfly Chicken
Find out how you can enjoy your diet with this tasty dragonfly chicken.
A grilled chicken breast glazed with Chinese Kung Pao BBQ sauce, served over slow cooked coconut jasmine rice with pineapple Pico de Gallo and fresh steamed broccoli, this entrée is sure to wow and amaze.
The Chinese Kung Pao BBQ sauce is perfect when it’s paired with coconut jasmine rice with pineapple Pico de Gallo. It leaves you with a light feeling in your mouth, yet its full of fantastic and diverse flavors that are sure to make your mouth water.
What you’ll need:
1 tablespoon olive oil
2 tablespoon honey
1 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoon fresh parsley, chopped
1 jalapeno, seeded & chopped
2 teaspoons mince garlic
1 tablespoon onion, diced
1/4 teaspoon salt
2 boneless chicken breast fillets, trimmed
Pineapple Pico de Gallo
2 medium tomatoes, (diced)
1/2 cup canned pineapple, (chopped)
1/2 cup (diced) red onion
2 tablespoons (minced) cilantro
4 teaspoons minced jalapenos
1 tablespoon lime juice
1/8 teaspoon salt
Kung Pao BBQ 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
Coconut Jasmine Rice
1 cup Jasmine rice
1 cup coconut milk
1 cup of chicken stock
To make the rice, bring the coconut milk and chicken stock to a boil, then add the rice and cook for 1 minute covered. Turn the heat to low and let it steam for 20 minutes or until the rice is a little fluffy.
To prepare the marinade, combine all of the ingredients into a blender on blend on high for 1 minute. Pound chicken breast to about 1/2" with a mallet and combine with marinade in a zip-lock bag for 2 to 3 hours.
To make the delicious pineapple Pico de Gallo, combine all of the ingredients and store them in a covered container in the fridge until you’re ready to use them later on.
To make the Kung Pao BBQ sauce, combine all of the ingredients into a small saucepan over medium heat. When the mixture starts to bubble, reduce the heat and simmer for 15 minutes. Cover sauce until needed.
When the chicken is done marinating, preheat the grill to a medium heat. Wipe the marinade from the chicken and grill for 5 to 6 minutes per side. Serve the chicken drizzled with Kung Pow BBQ sauce and Pico de Gallo on the side.