Recipe by Cnstarz
"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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skinless, boneless chicken breast halves, cut into bite size pieces
cremini mushrooms, stems discarded, caps thinly sliced
green onions, cut into 1-inch pieces
ripe but firm avocados - peeled, pitted, and cut into large chunks
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.
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.
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!!!
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!
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!
Unreal it's so good. Only problem my wife and I have is eating too much at once.
This is GREAT as is, but I will double the veggies next time because we don't eat rice. Fantastic recipe!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Chicken Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 494
** Calories from Fat: 245
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