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.
Orange Peel Chicken Stir-Fry with California Avocados
Nutritional Highlights (per serving)
|For the sauce:|
|3||Tbsp.||fresh orange juice|
|2||Tbsp.||reduced-sodium soy sauce|
|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||ripe, Fresh California Avocados, peeled, seeded and diced|
|As needed||Freshly ground black pepper, to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
To make the stir-fry:
- 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.
- 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.
* 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.
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%