Preparation:
Preparation time: 20 mins
Cooking time: 30 mins
Serving: 2
Ingredients:
- ½ cup chicken broth
- ¼ 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
Instructions:
- Stir broth, soy sauce, cornstarch, and garlic together in a bowl until cornstarch dissolves; set aside.
- Heat oil in a wok over medium-high heat until shimmering. Add chicken and stir-fry until no longer pink in the center and the juices run clear, about 5 minutes; transfer to a plate.
- Add snow peas to the wok and stir-fry until bright green and still crisp, about 3 minutes. Stir in mushrooms and green onions; cook, tossing occasionally, until mushrooms are tender and have released their juices, about 5 minutes. Drain if necessary. Reduce the heat to medium.
- Return chicken to the wok and stir briefly to combine with vegetables. Stir broth mixture to recombine; pour into the wok. Stir in avocados, then simmer until sauce thickens, about 3 minutes. Gently stir ingredients to coat in sauce and serve immediately.
- Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
- Serve shrimp with the walnuts and honey dressing.
Posted by Coba Grills and we thank Allrecipes for this delicious recipe and the recipe link https://www.allrecipes.com/recipe/198796/avocado-Chicken-Stir-fry/
