Teriyaki Chicken Stir Fry with California Avocados & Brown Rice
Ingredients
Serves:
4
3 | Tbsp. | Wok Aromatics (recipe follows) |
3/4 | cup | Teriyaki Sauce (recipe follows) |
As needed | Velvet Chicken (recipe follows) | |
4 | Tbsp. | expeller-pressed canola oil |
6 | oz. | baby bok choy, 1/2" pieces |
4 1/2 | oz. | broccoli florets, 1" pieces |
4 | oz. | green beans, 1" pieces |
3 1/2 | oz. | sugar snap peas, stemmed |
3 | oz. | onion, 1/4" thick slices |
2 1/2 | cups | brown rice, steamed |
1 | Fresh California Avocados*, sliced | |
3 | Tbsp. | scallion, thinly sliced |
3/4 | tsp. | toasted sesame seeds |
Fresh cilantro sprigs, as needed | ||
Wok Aromatics (Yield: 1 cup) | ||
1 1/2 | oz. | lemongrass, chopped |
1 1/2 | oz. | ginger, peeled, chopped |
2 | oz. | scallion, white part only, chopped |
1/2 | Tbsp. | expeller-pressed canola oil, if needed |
1 | Tbsp. | water, if needed |
1 1/2 | tsp. | sambal oelek |
Teriyaki Sauce (Yield: 2 cups) | ||
5 | oz. | pineapple, peeled, cored, chopped |
2 | oz. | Fuji apple, cored, chopped |
9 1/2 | oz. | low sodium soy sauce |
3 | oz. | orange juice, freshly squeezed |
3 1/2 | oz. | brown sugar |
1 | Tbsp. | ginger, peeled, chopped |
1 | Tbsp. | scallion, chopped |
Velvet Chicken (Yield: 3/4 cup) | ||
1 | organic chicken breast, boneless, skinless, cut into 1" cubes | |
1 | organic egg white | |
1 | Tbsp. | cornstarch |
16 | oz. | expeller-pressed canola oil |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
Wok Aromatics:
- Combine the lemongrass, ginger, and scallion in a food processor and grind into a smooth paste. Add the canola oil if needed to smooth mixture into a paste. If the mixture seems dry, add the water. Pour mixture into a bowl and fold in the sambal oelek.
Teriyaki Sauce:
- Combine all ingredients in a sauce pan. Bring to a simmer, then reduce heat to low and cook until all ingredients are tender.
- Remove from heat and let cool for 20 minutes. Transfer mixture to a blender. Puree until smooth, transfer to bowl.
Velvet Chicken:
- Combine the egg white and cornstarch in a bowl. Add the chicken cubes and mix well. Cover and refrigerate for 30 minutes.
- Heat the oil in a wok or large pot to 275° F. Strain the chicken cubes and add them to the hot oil.
- Cook until the cubes just begin to turn white, about 30 seconds to 1 minute, separating the pieces if needed. Remove from the oil, drain on paper towels.
To Assemble:
- Heat a wok or sauté pan over medium high heat. Add 1-2 Tbsp. of the canola oil.
- Working in 3 batches, add ¼ cup of the chicken cubes and cook until golden brown. Add 1 Tbsp. of the wok aromatics, 1 cup of baby bok choy, 2/3 cup broccoli florets, 1/3 cup green beans, 1/3 cup sugar snap peas, ¼ cup onion and cook until vegetables are al dente and chicken is cooked through. Add ¼ cup of Teriyaki Sauce and reduce slightly.
- Transfer to a bowl and repeat two more times, wiping out the wok/pan in between batches.
- Divide rice among serving plates, top with equal portions of the Teriyaki chicken stir fry. Garnish each plate with sliced Fresh California Avocado, sesame seeds, scallions, and a sprig of cilantro.
* A large Fresh California Avocado weighs about 8 oz.
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