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Curry chicken with green onions
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Ho Ho Ho, Green Onions!
I LOVE green onions, but I usually only use them raw-- sprinkled in thin slices over tacos or baked potatoes or added to omelets. Tonight I decided to try something different!
I sliced the green onions up into fairly large, inch-long pieces and added them at the very end of this dish, so they were only just wilted and still had that oniony bite I crave. The results were pretty rad! I might just experiment like this more often! At least, until something goes horribly wrong.
Molly's Instincts Were Right For Once Curry Chicken with Green Onion:
INGREDIENTS:
2 chicken breasts
1 tbs olive oil
4 green onions, sliced into inch-long pieces
2 garlic cloves
3/4 cup chicken boullion
1/2 tsp curry powder
1/2 tsp fresh grated ginger
Yellow rice-- to be served on the side
DIrections:
Prepare yellow rice per directions. I always open the package and dump the rice in the pan and then throw the package away without recalling that the directions are on it, so I always have to fish it back out of the trash. My life is hard.
Cut the chicken breasts into bite-sized pieces and saute in olive oil until cooked through; set aside. Mince the garlic cloves and cook them in the skillet until soft, then add 3/4 cup of chicken boullion. Add curry powder. Cook on medium heat until liquid begins to reduce. Throw in the chicken and cook for about 5 minutes, stirring occasionally. Add the grated ginger.
Add the green onion pieces and lower heat; cook another 2 minutes or until the onion pieces begin to soften slightly.
Serve on top of rice!
Further Foody Reading:
Speaking of Tacos, here's that recipe.
If you're in the mood for fresh veggies, you might also like this asparagus and tomato salad.
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