CALIFORNIA AVOCADO GARDEN STIR-FRY

Ingredients

• 1.5001 ½ Tbsp. prepared low-sodium balsamic dressing
• 2.0002 tsp. dried tarragon leaves crushed, divided
• 0.500½ lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1.0001 Tbsp. canola oil
• 2.0002 leeks, white part only, thinly sliced and made into rings
• 3.0003 cloves garlic, thinly sliced
• 3.0003 Japanese eggplants, sliced into 1/2-inch thick rounds
• 1.0001 (8-oz.) package crimini mushrooms, sliced
• 1.0001 red bell pepper, cut into 1/2-inch wide strips and halved
• 1.0001 orange bell pepper, cut into 1/2-inch wide strips and halved
• 0.500½ tsp. salt
• 0.500½ tsp. ground black pepper
• 0.500½ tsp. red pepper flakes
• 1.0001 cup broccoli florets
• 0.250¼ lb. pea pods, ends trimmed
• 2.0002 Tbsp. honey
• 2.0002 ripe, Fresh California Avocados, peeled, seeded and cut into 1-inch cubes
• 3.0003 cup cooked brown rice

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.