Do you feel like your meal routine is in a rut?
Well, we have just what you need to break up with boring dinners!
~ Stuffed Onions ~
For this creative recipe, sweet and sour teriyaki chicken is served in edible onion cups.
If you’ve never served your meal in an onion we have great news. It is super simple! It only takes a few minutes to hollow out the onion half. Most of the work for this recipe is done in the oven.
The teriyaki stuffing provides a great way to use up leftover roasted chicken, but you can substitute pork or even shrimp. These teriyaki chicken stuffed onions can be served alone, or add some rice and a side salad.
Yield: 4 to 6 servings
Preparation time: 15 minutes
Cooking time: 50 minutes
3 large yellow onions
2 tablespoons butter, melted
1 teaspoon brown sugar
¼ teaspoon paprika
2 teaspoons vegetable oil
½ teaspoon minced ginger root
1 cup prepared sweet and sour sauce
1 cup cubed cooked chicken
¾ cup pineapple chunks*, drained and diced
½ cup diced green pepper
Mint sprigs for garnish
Preheat the oven to 375 degrees F.
Cut each onion in half and peel. Remove the center of the onion halves so that 3 to 4 layers remain and the onion half forms a cup. Reserve the center of the onions.
In a small dish, stir together melted butter with the brown sugar and paprika. Place the onion halves cut-side up in a baking dish. Rub the butter mixture over the onions. Cover the baking dish and bake for 25 to 30 minutes, until the onions start to become tender. Remove from the oven and set aside. Reduce the oven to 350 degrees F.
Mince the centers of the onions to make a ½ cup. Heat the oil in a medium skillet over medium-high. Add the 1/2 cup of onion and ginger. Cook for about 5 minutes, until the onions become transparent. Add the sweet and sour sauce, chicken, pineapple and green pepper. Cook for 1 minute, just until heated through.
Spoon an equal amount of the chicken filling into each of the onion halves. Bake uncovered for 20 more minutes, until all ingredients are heated and the onions are tender. Garnish with sprigs of mint before serving.
*Fresh pineapple, canned pineapple or thawed frozen pineapple may be used in this recipe.
Images by Lori Rice for the National Onion Association.