Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

Find Out More

CALIFORNIA AVOCADO GARDEN STIR-FRY
Share |

View on Mobile Site

Rating

4 of 5 3

3 Ratings | 0 Comments

Add to My Recipes

  • Preparation

    35 min

  • Cook Time

    15 min

  • Total Time

    50 min

Recipe Provided By the California Avocado Commission

Ingredients

  • 1.500 1 ½ Tbsp.
    prepared low-sodium balsamic dressing
  • 2.000 2 tsp.
    dried tarragon leaves crushed, divided
  • 0.500 ½ lb.
    boneless skinless chicken breasts, cut into 1-inch pieces
  • 1.000 1 Tbsp.
    canola oil
  • 2.000 2
    leeks, white part only, thinly sliced and made into rings
  • 3.000 3
    cloves garlic, thinly sliced
  • 3.000 3
    Japanese eggplants, sliced into 1/2-inch thick rounds
  • 1.000 1
    (8-oz.) package crimini mushrooms, sliced
  • 1.000 1
    red bell pepper, cut into 1/2-inch wide strips and halved
  • 1.000 1
    orange bell pepper, cut into 1/2-inch wide strips and halved
  • 0.500 ½ tsp.
    salt
  • 0.500 ½ tsp.
    ground black pepper
  • 0.500 ½ tsp.
    red pepper flakes
  • 1.000 1 cup
    broccoli florets
  • 0.250 ¼ lb.
    pea pods, ends trimmed
  • 2.000 2 Tbsp.
    honey
  • 2.000 2
    ripe, Fresh California Avocados, peeled, seeded and cut into 1-inch cubes
  • 3.000 3 cups
    cooked brown rice

Recalculate Ingredients

Choose how many servings you wish to prepare and click Recalculate to adjust the ingredients.

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.

Nutrition information per serving

Nutrition Information Per Serving: Calories 600; Total Fat 22 g (Sat 2.5 g, Trans 0 g, Poly 4 g, Mono 11 g); Cholesterol 35 mg; Sodium 410 mg; Potassium 1893 mg; Total Carbohydrates 83 g; Dietary Fiber 23 g; Total Sugars 22 g; Protein 26 g; Vitamin A 2273 (IU); Vitamin C 90 mg; Calcium 125 mg; Iron 4 mg; Vitamin D 0 (IU); Folate 216 mcg; Omega 3 Fatty Acid 0.6 g

% Daily Value*: Vitamin A 45%; Vitamin C 150%; Calcium 15%; Iron 25%

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

Fruits & Veggies-More Matters

hide

Comments

No one has commented on this page yet.


You can't post comments until you have logged in. Please .