Avocado Chicken Stir Fry Recipes

SPICY AVOCADO CHICKEN

Steps:

• Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
• Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.

CHICKEN AVOCADO STIR FRY

Steps:

• - Measure 1 cup of pre-cooked grilled chicken and place it into a non-stick pan.
• - Pour the canola oil into the pan and turn it on medium heat.
• - While the chicken cooks, cut up the onions, green peppers, and onion.
• - Place all vegetables into the pan with the grilled chicken.
• - Sprinkle the pepper, cilantro, cinnamon and cumin into the chicken and vegetables.
• -Place a cover on the pan and let set for 4 minutes
• - Meanwhile, place the avocado and sour cream into a single serving bowl. Mix them together well.
• - Add the lime juice, salt, and pepper into the bowl mix.
• - After 4 minutes, stir the vegetables and chicken and leave sitting for another 3 minutes or until the vegetables are soft.
• - Finally, add the stir fry mix to the avocado and sour cream. Mix well.
• -Enjoy!

AVOCADO CHICKEN STIR-FRY

Steps:

• In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
• 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.
• 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.

AVOCADO CHICKEN STIR-FRY

Steps:

• In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
• 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.
• 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.

ELEGANT CHICKEN AVOCADO

Steps:

• Using a large heavy skillet, heat the oil over medium heat.
• Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil.
• Stir and cook the spices in the oil for 2 minutes.
• Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned.
• Remove chicken from pan.
• Pour off any excess oil from the skillet.
• Add wine to the skillet and deglaze for about 1 minute.
• Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil.
• Reduce heat to low.
• Cover and simmer for 30 minutes or until chicken pieces are tender.
• Remove chicken from skillet; keep warm.
• Add half and half to skillet, stirring until incorporated, over low heat.
• Place rice on platter and distribute chicken pieces on top of rice.
• Place avocado slices on top then pour sauce mixture over all.
• Sprinkle top with slivered almonds.

QUICK ALMOND CHICKEN STIR-FRY

Steps:

• In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.

SMASHED AVOCADO-CHICKEN BURGERS

Steps:

• In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
• In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
• Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form ½-inch-thick patties. Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
• Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.