Avocado Chicken Stir-Fry Recipe - Allrecipes.com
Avocado Chicken Stir-Fry Recipe
  • READY IN 40 mins

Avocado Chicken Stir-Fry

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  1. In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2010

It's not too tough to "diet" when you prepare meals like this! While hubs ate his over rice and I ate mine over chopped lettuce, both of us were pleased with this simple but flavorful, healthy dish. However, after trying it, he pushed the avocado to the side of his plate, remarking that "it didn't belong there." And, while I thought it was okay, I still have to agree with him and in hindsight would leave it out. I did measure the soy sauce/broth mixture, but the remaining ingredients I just played by ear to suit my tastes, probably using more chicken and mushrooms than called for and less avocado and green onion. I actually liked that the meat was not marinaded before cooking, as sometimes the seasoning can be overwhelming. The seasonings that were combined in advance and added at the end were just right - understated, simple, but still plenty flavorful.

Most Helpful Critical Review
Apr 25, 2012

Personally i thought this was a bazzar combination when my hubby read out the ingredients but my hubby insisted on making it. We wont be making it again. The Green onions over powered the other flavors.

Nov 16, 2009

This is absolutely AWESOME!!! And healthy and easy! Do NOT change a thing when making this dish. My husband said "Honey, this is authentic chinese!!!!" I also brought some to work for my boss who is on weight watchers and she said.. and I quote "IT IS THE BOMB!!!!" I'm going to make this again this weekend! LOVED LOVED LOVED IT!!!

Jan 24, 2011

I made this for dinner for the first time tonight, and have to say it was delicious! The only thing I changed was to use olive oil instead of vegetable oil because it is healthier, and used low sodium soy sauce instead of regular soy sauce. It was different, but not in a bad way at all! I am really glad I used the low sodium soy sauce though, because it would have been too salty otherwise! The low sodium soy gave it just enough flavor, and the flavors of the veggies, chicken, and sauce all blended perfectly. If I change anything at all next time, it might be to add a tad more garlic. My husband is an avid avocado and mushroom fan, so I thought I couldn't go wrong with this one. I was right! He loved it! Thanks so much for sharing this recipe! It will be a repeat for us!

Nov 13, 2012

Tasty stuff and easy to make. I changed it a little: For the SAUCE I used 2 tbsp FLOUR instead of cornstarch. Doubled up the garlic, added an equal amount of fresh minced ginger and mixed the sauce in a mini-blender. I used a couple types of mushrooms, added cashews, carrots and eggplant. Unfortunately my avocados were too soft to add so I used them in a salad. Will definitely make this again soon with some firm avocados!

Jun 08, 2011

Unreal it's so good. Only problem my wife and I have is eating too much at once.

Jan 25, 2011

This is GREAT as is, but I will double the veggies next time because we don't eat rice. Fantastic recipe!

Jan 04, 2010

I love it! The flavor was great, and I would have never thought to add avocados to a stir fry! Next time I would customize it with adding some carrots for more crunch and color. It was really green with the snow peas and avocados. I also had it on a bed of rice. Great recipe!


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  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 17.1 g
  • 69%
  • Protein
  • 33.4 g
  • 67%
  • Sodium
  • 1002 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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