Avocado Chicken

By Kathy_S

If you have never cooked with avocado, this is an ideal way to start.

Ingredients

• 1/2 c. water
• 1 tbsp. constarch
• 1 tsp. lemon juice
• 1 tsp. chicken bouillon powder
• 1 tbsp. cooking oil
• 3.4 lbs. boneless, skinless chicken breast halves (about 3), cut in bite size pieces
• 1 tsp. cooking oil
• 1/2 c. red pepper chunks
• 1 c. sliced fresh mushrooms
• 2 tsp. curry powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 firm ripe avocado, peeled and sliced
• 1 tbsp. sesame seeds, toasted

Preparation

Step 1

Stir water into cornstarch in small bowl. Add lemon juice and bouillon powder. Stir. Set aside.

Heat wok or frying pan on medium-high. Add first amount of cooling oil. Add chicken. Stir-fry until no pink remains in chicken. Transfer to bowl.

Add second amount of cooking oil to hot wok. Add red pepper chunks, mushrooms, curry powder, salt and pepper. Stir-fry for about 2 minutes until moisture is evaporated. Add chicken.

Add avocado. Stir-fry for about 1 minute. Stir cornstarch mixture. Stir into chicken mixture until boiling and thickened.

Sprinkle with sesame seeds. Serves 4.

1 serving = 251 calories; 14.9 g total fat; 395 mg sodium; 22 g protein; 9 g carbohydrate; 2g dietary fiber