CHICKEN AVOCADO STIR FRY
A delicious and very healthy stir fry and sauce mix that is sure to warm your summer lunches and dinners! Under 400 calories per serving!
Provided by nderamo
Categories One Dish Meal
Time 18m
Yield 1 individual bowl, 1 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 471.7, Fat 18.8, SaturatedFat 4.7, Cholesterol 124.3, Sodium 2460.6, Carbohydrate 32.6, Fiber 14.8, Sugar 6.8, Protein 49.1
CHICKEN STIR-FRY
In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
- Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
- Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
- Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
- Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.
AVOCADO CHICKEN STIR-FRY
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.
Provided by Cnstarz
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 36.8 g, Cholesterol 60.8 mg, Fat 27.3 g, Fiber 17.1 g, Protein 33.4 g, SaturatedFat 4.3 g, Sodium 1001.6 mg, Sugar 9 g
AVOCADO CHICKEN STIR-FRY [51]
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.
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