Avocados Chicken Stir-Fry with AEVO

Prep Time:  25 mins
Cook Time: 20 mins
Total Time: 45 mins


  • ½ cup chicken broth
  • ¼ cup soy sauce
  • 1 tablespoon cornstarch
  • 1 clove garlic, minced
  • 1 tablespoon Avocado oil
  • 4 skinless, boneless chicken breast halves, cut into bite size pieces
  • 2 cups snow peas
  • 2 cups cremini mushrooms, stems discarded, caps thinly sliced
  • 4 bunches green onions, cut into 1-inch pieces
  • 2 large ripe but firm - peeled, pitted, and cut into large chunks


  1. Stir broth, soy sauce, cornstarch, and garlic together in a bowl until cornstarch dissolves; set aside.
  2. Heat Avocado oil in a wok over medium-high heat until shimmering. Add chicken and stir-fry until no longer pink in the center and the juices run clear, about 5 minutes; transfer to a plate.
  3. Add snow peas to the wok and stir-fry until bright green and still crisp, about 3 minutes. Stir in mushrooms and green onions; cook, tossing occasionally, until mushrooms are tender and have released their juices, about 5 minutes. Drain if necessary. Reduce the heat to medium.
  4. Return chicken to the wok and stir briefly to combine with vegetables. Stir broth mixture to recombine; pour into the wok. Stir in avocados, then simmer until sauce thickens, about 3 minutes. Gently stir ingredients to coat in sauce and serve immediately.

Nutrition Facts (per serving)

494 Calories
27g Fat
37g Carbs
33g Protein