Avocado Chicken Stir-fry With Sweet Peppers

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Avocado Pear or Alligator Pear or Butter Pear...They all mean the same kind of fruit (or vegetable?), which is a tree native to Mexico and Central America. Avocado is rich in unsaturated fat, and B E K vitamins. It has highest fiber content of any kind of fruit. Although avocado is such a value to the human being, it is poisonous to the animals. So keep your pets away from avocado! Check here for more information about Avocado and Weight Loss.

  • 1 Avocado
  • 150 g Chicken breast
  • 60 g Sweet peppers
  • 1 stalk Scallion, cut into chunks
  • Some cooking oil
  • 1 clove Garlic, sliced
  • 1-2 slices Ginger root, shredded
  • Salt and pepper
  • 1 tsp Light soya sauce
  • 1/4 tsp Chicken bouillon
  • 1/3 Egg white
  • 1/2 tbsp Cornstarch
  1. Cut the avocados in half lengthwise and remove the core. Carefully remove the flesh and cut each half into five or six slices. Keep two avocado shells intact and reserve.
  2. Rinse chicken breast under cold running water. Pat them dry with paper towel and shred. Place chicken shreds into a bowl, marinate with soya, chicken bouillon and egg white for 30 minutes. Add in cornstarch and combine well.
  3. Heat up a skillet with some oil. Blanch the marinated chicken shreds until cooked. Reserve one tablespoon of oil in the skillet and stir fry ginger, scallion and garlic until fragrant. Add in sweet peppers and return the chicken to the skillet. Drizzle in the rice wine, season with salt and pepper. Stir briefly. Add in avocado slices and toss to combine. Remove and place them into two reserved avocado shells.


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