Avocado Chicken Stir-Fry

Name: Avocado Chicken Stir-Fry
Total time: 45
Yield: 4
Ingredients: 0.5 cup chicken broth; 0.25 cup soy sauce; 1 tablespoon cornstarch; 1 clove garlic, minced; 1 tablespoon vegetable oil; 4 skinless, boneless chicken breast halves, cut into bite size pieces; 2 cups snow peas; 2 cups cremini mushrooms, stems discarded, caps thinly sliced; 4 bunches green onions, cut into 1-inch pieces; 2 large ripe but firm avocados - peeled, pitted, and cut into large chunks

Recipe by Cnstarz from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

•

0.5 cup chicken broth
•

0.25 cup soy sauce
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1 tablespoon cornstarch
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1 clove garlic, minced
•

1 tablespoon vegetable oil

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4 skinless, boneless chicken breast halves, cut into bite size pieces
•

2 cups snow peas
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2 cups cremini mushrooms, stems discarded, caps thinly sliced
•

4 bunches green onions, cut into 1-inch pieces
•

2 large ripe but firm avocados - peeled, pitted, and cut into large chunks

Instructions

Stir broth, soy sauce, cornstarch, and garlic together in a bowl until cornstarch dissolves; set aside.
Heat oil in a wok over medium-high heat until shimmering. Add chicken and stir-fry until no longer pink in the center and the juices run clear, about 5 minutes; transfer to a plate.
Add snow peas to the wok and stir-fry until bright green and still crisp, about 3 minutes. Stir in mushrooms and green onions; cook, tossing occasionally, until mushrooms are tender and have released their juices, about 5 minutes. Drain if necessary. Reduce the heat to medium.
Return chicken to the wok and stir briefly to combine with vegetables. Stir broth mixture to recombine; pour into the wok. Stir in avocados, then simmer until sauce thickens, about 3 minutes. Gently stir ingredients to coat in sauce and serve immediately.