Bless Her Heart

Green onions, also known as scallions, have a milder flavor than other types of onion.

Green onions differ from spring onions, however.

Spring onions are harvested at a later stage than green onions.

Spring onions have a slightly sweeter and more pronounced flavor than green onions.

The bulb of a spring onion, as opposed to the green onion, adds a more delightful crunch to salads and stir-fries.

Green onions are a good source of many important nutrients:

• antioxidants
• calcium
• dietary fiber
• iron
• potassium
• vitamin B1 (thiamine)
• vitamin B2 (riboflavin)
• vitamin B3 (niacin)
• vitamin C

Green onions are an important ingredient in many cuisines around the world – Chinese, Japanese, Mexican – and are used to make all kinds of foods – salads, sauces, soups and stews.

Green onions can be cooked several different ways – sautéing, roasting, braising, and grilling.

Green onions are also great to use as garnish.

Stir Fry with Green Onions

• 1Tbsp oil
• 1# boneless, skinless chicken, cut into bite-sized pieces
• 3Tbsp  soy sauce
• 1Tbsp cornstarch
• 1Tbsp hoisin sauce
• 1tsp sesame oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tsp sugar or honey
• 1 bunch green onions, chopped (white and green parts separated)
• 2 cloves garlic, minced
• 1tsp ginger
• ¼C chicken broth
• 1Tbsp honey

Marinate the Chicken: Combine chicken, soy sauce and cornstarch. Wait 10min.Pat the chicken dry with a paper towel.

Make the sauce: Whisk hoisin sauce, sesame oil, salt, pepper, sugar, water and cornstarch together until smooth.Set aside.

Prepare Your Skillet or Wok: Heat large skillet or wok over medium-high heat.

Cook the Chicken: Add oil to the hot skillet. Cook the chicken in small batches for 7min per batch, until golden brown and cooked through.Transfer the cooked chicken from the skillet to a paper towel-lined plate.

Cook the Onions: Add the chopped white parts of the green onions, garlic, red pepper flakes and ginger to the pan. Cook for three minutes, until fragrant and slightly charred.

Deglaze the Pan:Add chicken broth and honey to the skillet. Bring to a simmer, scraping any browned bits from the bottom of the pan. Add 3Tbsp water to the skillet.Pour the prepared sauce into the wok. Stir quickly to coat all ingredients evenly.

Finish Making the Sauce:Cook 2min, until the sauce thickens to a silky consistency.If the sauce is too thin, mix ½tsp cornstarch with 1Tbsp water together and then stir this mixture into the skillet. For a thicker sauce, add a little more cornstarch slurry.

Return the Chicken to the Pan:  Return the chicken to the pan. Cook 2min, until heated through. Season with salt and pepper to taste.

Serve:Serve with rice, quinoa or noodles.

To Store: Allow leftover stir-fry to cool completely. Refrigerate in an airtight container for up to three days. To freeze: allow leftover stir-fry to cool completely. Freeze in a freezer-safe container or a Ziploc bag for up to two months.

To Reheat: Thaw in the fridge overnight for best results.

• Stovetop (Preferred): Heat skillet over medium-high heat. Add a bit of oil to the skillet. This will keep the stirfry from sticking to the skillet. Stir-fry three minutes.
• Microwave (Quickest): Place in microwave-safe dish. Cover loosely. Heat for 2min – in 30-second intervals. Stir between intervals. Continue to microvave until the dish is warmed through. Add a small splash of water if the sauce is too thicken.
• Oven: Preheat oven to 350°F. Spread stir-fry in a shallow dish. Cover with foil. Bake 12min, stirring once halfway through.

To Make Ahead: Chop the ingredients and mix the sauce ahead of time. Store separately in the fridge. Cook just before serving for the best texture and flavor.