Tuesday, July 10, 2012

Kung Pao Chicken/Salmon:)

Hi Everyone!!  Last night, the hubby and I celebrated our 1 yr anniversary by making and enjoying a delicious meal together.  When we went to St. Louis, I told you about the to die for Dragonfire Salmon.  Well, I thought why not try to make it at home and have it for supper!!  So, I searched long and hard, well not really, on the Internet and found a recipe.  I tweaked it a little bit to add a little extra flavor.

What I had at the restaurant was salmon, but we don't know for sure if he's allergic to salmon...so I made myself salmon and him chicken and we were both happy:)

Yumminess = Bliss
This is pure heaven, let me tell you!!!  I love this dish and it's fairly easy to do, it may take a little prep work, but it's sooo worth it:):):)  I'm not really for sure how healthy this recipe is...I wouldn't think it would be too bad.  I guess it really depends on how much kung pao sauce you put on it.  I just drizzled a little on my salmon and loaded up on the pineapple pico de gallo! 

Hubby's Chicken:)
The best part about this recipe is that you may have some leftovers!  Do you want to know what I did with mine?  Well...I made a Kung Pao Chicken Salad without the kung pao sauce.  I wonder if you would even call it kung pao then since it doesn't have any of the sauce?

My salad today:)
I heated up half a chicken, grabbed a couple different kinds of lettuce, topped it with pineapple pico de gallo, toasted almond slices, and a touch of cheese and, boy was this DE-lish:):)

On to the most important part, THE RECIPE:):)  Remember this recipe is very similar to the Dragonfire Salmon that I had at TGI Fridays!


-1/2 c of honey
- 1/2 c of light olive oil
- 2 tbsp of lime juice
- 3 tbsps of rice vinegar
- 1/2 of chopped and seeded jalapeno
- 2 tsps of minced garlic
- 1 tbsp of diced onion
- 3/4 tsp salt
- 2 chicken breasts and 2 salmon or just 4 salmon or 4 chicken breasts( your choice)

Kung Pao Sauce:

- 1/2 c of brown sugar
- 1/4 c of water
- 2 tbsps of rice vinegar
- 1 tbsp of chile sauce
- 1 tbsp of minced garlic
- 4 tsps of soy sauce
- 1/2 tsp of ground ginger

Pineapple Pico de Gallo:

- 1 large tomato diced
- 1/4 c of pineapple diced
- 1/2 c of red onions diced
- 1/4 c of chopped parsley
- 1 tbsp of lime juice
- touch of salt

First, put all of your ingredients for your marinade into a blender and blend it together to the point that it's liquefied.  Once your finished with that then grab a dish to pour the marinade into and gently place the meat of your choice into it.  I used a fork to poke  the chicken so the marinade would soak even more so into the chicken.  Let the meat marinade for 2-3 hours!  I didn't marinade my salmon as long because I was afraid it might get too flaky and just fall apart.  So, I just dipped it in shortly before we put it on the grill.

Next, slice and dice all of your ingredients for your pineapple pico de gallo and combine all of ingredients.  Then place into the fridge until ready to serve.
So Fresh:)
You could start the kung pao sauce once you place your meat on the grill.  It's really fast and easy!  I put my sauce on too early and I think since I had to reheat it then I lost some of the sauce because it evaporated:-/  In a medium sized pan, combine all of your ingredients for the sauce.  Then let the sauce start to boil and turn it off.  Cover to keep warm.

When meat is finished, grab your kung pao sauce and drizzle it on your meat and scoop your pineapple pico de gallo on top!!  Enjoy:):)

Thanks for stopping by:):):)

Until next time!!!
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  1. Yum! Pinning this! I'm not a fish fan, so Nate could have the salmon and I'll do the chicken! Thanks for sharing!

    1. Yep, the sauce and the pico de gallo goes with chicken and salmon! I love this recipe!

  2. I am not a fish fan either but its so good for you so I have been wanting to find some good recipes to try out. Can you share yours??

    1. Cassidy, do you mean the recipe for the Kung Pao Chicken/Salmon? If you do then that recipe is listed above; otherwise I haven't tried any other fish recipes.


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