Avocado Chicken Stir Fry Recipes
CHICKEN AVOCADO STIR FRY
A delicious and very healthy stir fry and sauce mix that is sure to warm your summer lunches and dinners! Under 400 calories per serving!
Provided by nderamo
Categories One Dish Meal
Time 18m
Yield 1 individual bowl, 1 serving(s)
Number Of Ingredients 13
Steps:
- - Measure 1 cup of pre-cooked grilled chicken and place it into a non-stick pan.
- - Pour the canola oil into the pan and turn it on medium heat.
- - While the chicken cooks, cut up the onions, green peppers, and onion.
- - Place all vegetables into the pan with the grilled chicken.
- - Sprinkle the pepper, cilantro, cinnamon and cumin into the chicken and vegetables.
- -Place a cover on the pan and let set for 4 minutes
- - Meanwhile, place the avocado and sour cream into a single serving bowl. Mix them together well.
- - Add the lime juice, salt, and pepper into the bowl mix.
- - After 4 minutes, stir the vegetables and chicken and leave sitting for another 3 minutes or until the vegetables are soft.
- - Finally, add the stir fry mix to the avocado and sour cream. Mix well.
- -Enjoy!
Nutrition Facts : Calories 471.7, Fat 18.8, SaturatedFat 4.7, Cholesterol 124.3, Sodium 2460.6, Carbohydrate 32.6, Fiber 14.8, Sugar 6.8, Protein 49.1
AVOCADO CHICKEN STIR-FRY
Steps:
- 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 shimmering, 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.
AVOCADO CHICKEN STIR-FRY
I created this recipe after trying a similar dish at a local Chinese restaurant. The avocado tastes SO good with snow peas and chicken. Be sure you use unripened avocados so they don't turn to mush during the cooking process! Serve over rice.
Provided by Cnstarz
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- 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 shimmering, 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.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 36.8 g, Cholesterol 60.8 mg, Fat 27.3 g, Fiber 17.1 g, Protein 33.4 g, SaturatedFat 4.3 g, Sodium 1001.6 mg, Sugar 9 g
SPICY AVOCADO CHICKEN
I have impressed many friends with this fresh-tasting and easy chicken dish. Enjoy!
Provided by emarika
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
- Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 8 g, Cholesterol 69.2 mg, Fat 17.8 g, Fiber 3.9 g, Protein 26.8 g, SaturatedFat 3 g, Sodium 646.4 mg, Sugar 1.6 g
BREADED CHICKEN WITH AVOCADO
A tasty topping of sour cream, avocado and cheese adds richness to this crunchy coated chicken. To round out the meal, fix steamed broccoli and cubed red potatoes as shown in the photo at top right. Or prepare frozen stir-fry vegetables and warm up bakery breadsticks.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large shallow dish, combine the cornmeal, cornstarch, garlic salt and cumin. In a shallow bowl, beat the egg and water. Flatten chicken to 1/4-in. thickness; dip into egg mixture, then place in cornmeal mixture and turn to coat., In a large skillet, heat oil. Cook chicken until a thermometer reads 165°, about 4 minutes on each side. Top with cheese and avocado; cover and cook until cheese is melted, about 1 minute. Top with sour cream and onion.
Nutrition Facts : Calories 548 calories, Fat 36g fat (13g saturated fat), Cholesterol 214mg cholesterol, Sodium 713mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 36g protein.
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