Orange Peel Chicken Stir-Fry with California Avocados

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Total Time: 15 min

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Cook Time: 15 min

Nutrition Facts

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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.

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Serves: 4

Ingredients
Instructions

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:

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.