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chicken_pasta_salad_sm.jpgFinally, a pasta salad I like! The bright citrus dressing and red grapes are balanced by the addition of a few toasted walnuts & chopped green onions.

3  cups  uncooked farfalle (bow tie pasta)  or rigatoni (about 8 ounces)
1/3  cup  fresh orange juice (~1 orange)
1/4  cup  fresh lemon juice (1/2 lemon)
2  tablespoons  extravirgin olive oil
1  tablespoon  stone-ground mustard
2  teaspoons  sugar
1 1/4  teaspoons  salt
1/2  teaspoon  freshly ground black pepper
2 tbs  white wine vinegar
2  cups  shredded cooked chicken breast (about 2 breasts)
1 1/2  cups  seedless red grapes, halved
1  cup  thin diagonally cut celery
1/4 c. sliced green onions
1/3  cup  coarsely chopped walnuts, toasted
2  tablespoons  chopped fresh parsley
optional: lettuce or arugula to serve it on

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, green onion, walnuts, olives, and parsley; toss gently to combine.


Original recipe (Cooking Light)

Daniel's best ad-libbed recipe

~1.5 lbs chicken breast
2 bunches green onions
3-4 carrots
1 package snow peas
1/3 c. orange juice
1/4 c. soy sauce
2 Tb. Mirin
2 Tb. brown sugar
1-2 oranges
1/2 Tb. cornstarch
Cut chicken into thin, short strips. Cut green onions into 1" strips. Julienne the carrots. Zest the orange.

For the sauce: combine soy sauce and next 4 ingredients.

Saute chicken in wok over med-high heat in 1/2 Tb. oil. Add 1/3 c. orange juice near end of cooking. When chicken is cooked through, transfer (with juice) to bowl.

Heat 1 Tb. oil in wok on high heat. Add vegetables and saute until seared (~1 minute). Re-add chicken & juice, turn heat down to med-hi. Cook until vegetables are tender. Add sauce, heat through.

from: Daniel
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