California Avocado season has ended.

Orange Peel Chicken Stir-Fry with California Avocados

Total time:

15 min

Prep time:


Cook time:

15 min

Nutritional Highlights (Per serving) See Full
290 Calories
14 g Fat
5 g Fiber
490 mg Sodium
13 g Carbs
Orange Peel Chicken Stir-Fry with California Avocados


The creaminess and mellow earthiness of California Avocados balance perfectly with oranges and succulent vegetables in this family-friendly dinner recipe that can be prepared in just 35 minutes. A satisfying one cup serving of this stir-fry provides fewer than 300 calories, and is an excellent source (20% or more Daily Value)  of dietary fiber, vitamin A and Vitamin C, a good source (10% or more Daily Value) of iron, and contains 28 grams of protein.


Serves: 4

For the sauce:
3 Tbsp. fresh orange juice
2 Tbsp. reduced-sodium soy sauce
2 tsp. orange zest
2 tsp. cornstarch
1 tsp. ground ginger
For the stir-fry:
1 Tbsp. grapeseed or canola oil
1 lb. boneless skinless chicken breast, sliced against the grain in 1 1/2–inch strips
1 cup sugar snap peas, trimmed
1/2 cup red onion, sliced
1 Tbsp. garlic, minced
1 ripe, Fresh California Avocados, peeled, seeded and diced
1/2 cup carrots, grated
1/4 tsp. salt
As needed Freshly ground black pepper, to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


To make the stir-fry:

  1. Heat a large sauté pan or wok over medium-high heat and add the oil. Add the chicken to the shimmering oil in an even layer and brown on one side, about 5 minutes. Break up the pieces with a wooden spoon.
  2. Add peas, onion and garlic. Cook until the vegetables are tender and the chicken is done, about 3 minutes. Stir in the sauce. Add avocados, carrots, salt and pepper. Serve.

To make the sauce: Combine the sauce ingredients in a small bowl.

Serving Suggestion: Serve over brown rice or noodles with a spinach and cucumber salad with rice wine vinaigrette.

Beverage Pairing: Lime sparkling water or Sauvignon Blanc wine.

* 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.

Nutrition information per serving

Calories 290
Total Fat 14 g (Sat 2 g, Trans 0 g)
Cholesterol 70 mg
Sodium 490 mg
Total Carbohydrates 13 g
Dietary Fiber 5 g
Protein 28 g

Vitamin A 2603 IU; Vitamin C 25 mg; Calcium 43 mg; Iron 2 mg

% Daily Value*: Vitamin A 50%; Vitamin C 40%; Calcium 4%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Award-winning registered dietitian nutritionist, Cordon Bleu-certified chef and best-selling author Michelle Dudash has created the award-winning recipes for busy moms struggling to feed their families nourishing meals while the clock is ticking. As an on-the-go working mom herself, Michelle understood early on that it is possible to cook like a chef while eating like a nutritionist, which is where the idea materialized for her first book, Clean Eating for Busy Families (Fair Winds Press). In January 2016, Michelle launched her online program Clean Eating Cooking School: Monthly Meal Plans Made Simple.

Michelle is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.


(3 Ratings)