An excellent accompaniment to carne guisada. These are beans in the Puerto Rican culture.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- ½ cup chicken broth
- ¼ cup soy sauce
- 1 tablespoon cornstarch
- 1 clove garlic, minced
- 1 tablespoon vegetable 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 avocados – peeled, pitted, and cut into large chunks
Instructions
- Stir broth, soy sauce, cornstarch, and garlic together in a bowl until cornstarch dissolves; set aside.
- Heat 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.
- 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.
- 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
| Calories | 494 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 17 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 1002 mg |
| Sugars | 9 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! A few subtle changes, use olive oil instead of vegetable oil, use a little more garlic, add a little ginger and put avocado on the side. This is a keeper!
Very easy, economical and healthy. I thought I had more green onions than I did so I think it could have been more flavorful. Next time I’ll make sure I have more.
I subbed broccoli and edamame for the mushrooms and snap peas. It was good but no one was too enthused about the leftovers.
Came out great but made the biggest mistake ever I forgot the avocado
My daughter the fussy eater loved this. I’d call this a basic stir-fry and very kid friendly. Not fancy or super flavorful, but delicious nonetheless. Use good, fresh veggies for best flavor. This sauce won’t mask bland ingredients
We love avocado and the thought of it in a stir-fry I couldn’t pass. I did add red onion, red peppers, red cabbage, and spinach.
Love this recipe. I already had my chicken pre-cooked so all I needed to do was heat and add to veggies.
This was delicious! The entire family loved it. I used baby portobello mushrooms instead of crimini, and added a couple of red bell peppers. Even my husband loved it who claims to hate Asian food! I will be cooking this again for sure!
Randomly found this recipe as a way to “tease” my father with his dislike to chicken… Oh my gosh this dish is amazing!! Even if you dnt like something in it it works amazing! I used regular sweet peas and broccoli instead of snow peas and oh lord was it delicious! Never had avacado like this unless it’s guacamole or sliced.
Really easy to follow. I substituted the snow peas for sliced zucchini and used regular table wine instead of the Chinese cooking wine (only because I had trouble finding it at my local market).
Hubby and I loved the different flavours to this stir fry, but next time I’ll cut back on the soya sauce (too salty for us). The photo also showed what looked like cashews to me so I added those and they really tied all the other flavours together – I’ll add them again.
We thought this was too salty and I used low sodium soy. May make again and use less. Carrots, broccoli and red peppers would all work.
Thought this sounded good, but tried it using regular onion and the flavors are just not good together. Will not be making it again. I personally could not eat it, but my husband will eat anything even if he didn’t. He votes no.
Honestly it might be a little too plain for the tastes of my family but for me it was OK. For veggies I just used mushrooms, green onions, and carrots. The veggies had great flavor. But the chicken didn’t really absorb up any flavor so if you don’t pair the chicken with the veggies at the same time it can be really bland. I think maybe next time I’ll make a little extra sauce and cook it with the chicken as well as adding it at the end. The avocados are a great idea – they don’t add too much taste (maybe a little earthy taste) but they make an interesting texture in each bite that you have.
Quite good and nice to have a different sort of stir-fry.
Tasty stuff and easy to make. I changed it a little: For the SAUCE I used 2 tbsp FLOUR instead of cornstarch. Doubled up the garlic, added an equal amount of fresh minced ginger and mixed the sauce in a mini-blender. I used a couple types of mushrooms, added cashews, carrots and eggplant. Unfortunately my avocados were too soft to add so I used them in a salad. Will definitely make this again soon with some firm avocados!
I was a little wary at first, but it was super delicious!
Fabulous! I just started cooking for my family and this was my first dish! It was absolutley amazing and I could not believe that I made it! Also, we did not have snowpeas so I substituted bok choy and it was aewsome!
Avocados seem unnecessary but good otherwise
Personally i thought this was a bazzar combination when my hubby read out the ingredients but my hubby insisted on making it. We wont be making it again. The Green onions over powered the other flavors.
This was ok. It was a little to bland for my familys taste buds.