Teriyaki Chicken Stir Fry with California Avocados & Brown Rice

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

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

*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.