California Avocados are in season from spring through summer.
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Orange Peel Chicken Stir-Fry with California Avocados

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Total Time: 15 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 290
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 70mg
Sodium 490mg
Total Carbs 13g
Dietary Fiber 5g
Total Sugars 0g
Protein 28g
Potassium 0mg

Vitamin A 2603 IU; Vitamin C 25 mg; Calcium 43 mg; Iron 2 mg

% Daily Value*: Vitamin A 50%; Vitamin C 40%; Calcium 4%; Iron 10%

 

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The creaminess and mellow earthiness of California Avocados balance perfectly with oranges and succulent vegetables in this family-friendly dinner recipe that can be prepared in just 35 minutes. A satisfying one cup serving of this stir-fry provides fewer than 300 calories, and is an excellent source (20% or more Daily Value)  of dietary fiber, vitamin A and Vitamin C, a good source (10% or more Daily Value) of iron, and contains 28 grams of protein.

Start cooking

Serves: 4

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For the sauce: 3 Tbsp. fresh orange juice 2 Tbsp. reduced-sodium soy sauce 2 tsp. orange zest 2 tsp. cornstarch 1 tsp. ground ginger For the stir-fry: 1 Tbsp. grapeseed or canola oil 1 lb. boneless skinless chicken breast, sliced against the grain in 1 1/2–inch strips 1 cup sugar snap peas, trimmed 1/2 cup red onion, sliced 1 Tbsp. garlic, minced 1 ripe, Fresh California Avocados, peeled, seeded and diced 1/2 cup carrots, grated 1/4 tsp. salt As needed Freshly ground black pepper, to taste

To make the stir-fry:

  1. Heat a large sauté pan or wok over medium-high heat and add the oil. Add the chicken to the shimmering oil in an even layer and brown on one side, about 5 minutes. Break up the pieces with a wooden spoon.
  2. Add peas, onion and garlic. Cook until the vegetables are tender and the chicken is done, about 3 minutes. Stir in the sauce. Add avocados, carrots, salt and pepper. Serve.

To make the sauce: Combine the sauce ingredients in a small bowl.

Serving Suggestion: Serve over brown rice or noodles with a spinach and cucumber salad with rice wine vinaigrette.

Beverage Pairing: Lime sparkling water or Sauvignon Blanc wine.

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

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Recipe Categories: Chef Recipes Entrees Registered Dietitian Recipes
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As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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