CALIFORNIA AVOCADO GARDEN STIR-FRY

Recipe Provided By the California Avocado Commission

Shopping List

  • 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