Orange Peel Chicken Stir-Fry with California Avocados

Serves: 4


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit