Ingredients

• 0.5 cups chicken broth
• 0.25 cups 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

1. 1 Stir broth, soy sauce, cornstarch, and garlic together in a bowl until cornstarch dissolves; set aside.
2. 2 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.
3. 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. 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 per serving