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California Avocado Garden Stir-fry

California Avocado Garden Stir-fry
Total time:

15 min

Prep time:

0 min

Cook time:

15 min

ingredients

Serving Size: 4

1 1/2 Tbsp. prepared low-sodium balsamic dressing
2 tsp. dried tarragon leaves crushed, divided
1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 Tbsp. canola oil
2 leeks, white part only, thinly sliced and made into rings
3 cloves garlic, thinly sliced
3 Japanese eggplants, sliced into 1/2-inch thick rounds
1 (8-oz.) package crimini mushrooms, sliced
1 red bell pepper, cut into 1/2-inch wide strips and halved
1 orange bell pepper, cut into 1/2-inch wide strips and halved
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. red pepper flakes
1 cups broccoli florets
1/4 lb. pea pods, ends trimmed
2 Tbsp. honey
2 ripe, Fresh California Avocados, peeled, seeded and cut into 1-inch cubes
3 cup cooked brown rice

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

  1. In a medium bowl, combine salad dressing and 1 tsp. tarragon. Add chicken, stirring to coat. Marinate for 10 minutes.
  2. Heat a 12-inch skillet with cover over high heat until hot. Add chicken and stir-fry until no longer pink inside. Remove chicken from pan and set aside.
  3. In the same skillet, heat oil until hot. Add leeks and garlic. Stir-fry for 2 minutes. Add eggplant, mushrooms and bell peppers. Season with salt, pepper, red pepper flakes and 1/2 tsp. tarragon. Stir-fry for 2 minutes. Cover and steam for 2 minutes.
  4. Stir in broccoli, pea pods, honey and remaining 1/2 tsp. tarragon. Cover and cook for 2 minutes. 
  5. Stir in avocados and cooked chicken.
  6. Serve over brown rice.

Tip: Crimini mushrooms also can be found at grocery stores under the name baby bellas or browns.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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