3 Tbsp. Wok Aromatics (recipe follows)

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3/4 cup Teriyaki Sauce (recipe follows)

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As needed Velvet Chicken (recipe follows)

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4 Tbsp. expeller-pressed canola oil

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6 oz. baby bok choy, 1/2" pieces

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4 1/2 oz. broccoli florets, 1" pieces

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4 oz. green beans, 1" pieces

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3 1/2 oz. sugar snap peas, stemmed

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3 oz. onion, 1/4" thick slices

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2 1/2 cups brown rice, steamed

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1 Fresh California Avocados*, sliced

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3 Tbsp. scallion, thinly sliced

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3/4 tsp. toasted sesame seeds

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1 1/2 oz. lemongrass, chopped

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1 1/2 oz. ginger, peeled, chopped

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2 oz. scallion, white part only, chopped

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1/2 Tbsp. expeller-pressed canola oil, if needed

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1 Tbsp. water, if needed

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1 1/2 tsp. sambal oelek

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5 oz. pineapple, peeled, cored, chopped

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2 oz. Fuji apple, cored, chopped

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9 1/2 oz. low sodium soy sauce

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3 oz. orange juice, freshly squeezed

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3 1/2 oz. brown sugar

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1 Tbsp. ginger, peeled, chopped

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1 Tbsp. scallion, chopped

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1 organic chicken breast, boneless, skinless, cut into 1" cubes

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1 organic egg white

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1 Tbsp. cornstarch

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16 oz. expeller-pressed canola oil

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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.

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 CaliforniaAvocado.com/recipes.