Grilled Chicken with Avocado and Long Onion
A hearty dish of chicken and long onion in a soy sauce-based sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Chop the avocado and chicken up into bite-size pieces. Slice the Japanese long onion up into 4 cm (1.6 in.) lengths.
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Place the chicken and long onion from (1) into a fry pan and cook over medium heat to brown.
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Remove the ingredients from (2), add (A) to the cooking liquid left in the fry pan and bring the mixture to a quick simmer. Turn off the heat, return the ingredients to the fry pan and mix together with the avocado from (1).
Cooking Basics
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
Cut up from one end into about 3 cm (1.2 in.) lengths.
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