Avocado Chicken Stir-Fry Recipe
If you don’t already know, I LOVE cooking. I love everything about it, well, besides the cleanup. I feel most creative when I am standing over the stovetop whipping up a new recipe. Admittedly, the only type of food I have never been too fond of, is Chinese food. I believe that the majority of people are either “Chinese food people,” or “Mexican food people.” I am the latter. In all my 25 years, I have only come across a few folks who truly love both. My fiancé is one of those people. Much to my dismay, he is constantly trying to trick me into making a Chinese food dish for dinner. Tonight, I gave into his requests and made this new recipe that I discovered on the All Recipes website. This one came close to making me a convert and proposing marriage to Chinese food. I can’t even begin to describe how good this stir-fry was. I guess you will just have to try it for yourself.
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves, cut into bite-size pieces
- 2 cups snow peas
- 2 cups cremini mushrooms, stems discarded, caps thinly sliced
- 4 bunches green onions, cut into 1-inch pieces
- 2 large ripe but firm avocados - peeled, pitted, and cut into large chunks
- In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
- Heat the oil in a wok or large skillet over medium-high heat until simmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any.
- Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve
I am not a huge fan of some of the veggies in the recipe, so I left them out and even still, this dish was well rounded and full of flavor. This is one of those recipes that you actually take the time to add to your recipe book. Enjoy!