Avocado Chicken Stir-Fry

Avocado Chicken Stir-Fry

50 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Recipe by  Cnstarz

“I created this recipe after trying a similar dish at a local Chinese restaurant. The avocado tastes SO good with snow peas and chicken. Be sure you use unripened avocados so they don't turn to mush during the cooking process! Serve over rice.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
  2. Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any.
  3. Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve.

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Reviews (50)

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It's not too tough to "diet" when you prepare meals like this! While hubs ate his over rice and I ate mine over chopped lettuce, both of us were pleased with this simple but flavorful, healthy dish. However, after trying it, he pushed the avocado to the side of his plate, remarking that "it didn't belong there." And, while I thought it was okay, I still have to agree with him and in hindsight would leave it out. I did measure the soy sauce/broth mixture, but the remaining ingredients I just played by ear to suit my tastes, probably using more chicken and mushrooms than called for and less avocado and green onion. I actually liked that the meat was not marinaded before cooking, as sometimes the seasoning can be overwhelming. The seasonings that were combined in advance and added at the end were just right - understated, simple, but still plenty flavorful.



This is absolutely AWESOME!!! And healthy and easy! Do NOT change a thing when making this dish. My husband said "Honey, this is authentic chinese!!!!" I also brought some to work for my boss who is on weight watchers and she said.. and I quote "IT IS THE BOMB!!!!" I'm going to make this again this weekend! LOVED LOVED LOVED IT!!!



I made this for dinner for the first time tonight, and have to say it was delicious! The only thing I changed was to use olive oil instead of vegetable oil because it is healthier, and used low sodium soy sauce instead of regular soy sauce. It was different, but not in a bad way at all! I am really glad I used the low sodium soy sauce though, because it would have been too salty otherwise! The low sodium soy gave it just enough flavor, and the flavors of the veggies, chicken, and sauce all blended perfectly. If I change anything at all next time, it might be to add a tad more garlic. My husband is an avid avocado and mushroom fan, so I thought I couldn't go wrong with this one. I was right! He loved it! Thanks so much for sharing this recipe! It will be a repeat for us!

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Amount Per Serving (4 total)

  • Calories
  • 494 cal
  • 25%
  • Fat
  • 27.3 g
  • 42%
  • Carbs
  • 36.8 g
  • 12%
  • Protein
  • 33.4 g
  • 67%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet



previous recipe:

Cumin Rubbed Chicken with Avocado Salsa


next recipe:

Spicy Avocado Chicken