Avocado Chicken Recipe

Normally I would eat avocados in salads or on their own, or make them into guacamole dips, sandwich spreads and even pasta sauces that wouldn’t require any cooking. Check out some of my no-cook avocado recipes:

Creamy Avocado Penne Pasta with Crispy Salmon

Egg, Bacon & Avocado Salad

Tempeh, Tofu & Avocado Salad

Honey Mustard Roast Chicken with Guacamole Wrap

I was inspired to cook them this time after watching an episode of 3-Plus-1 (3菜1汤) on Channel 8 sometime back. Surprisingly they actually tasted quite good in a stir fry. In fact, the avocado made this dish taste a little more luscious, rich and buttery with a slightly eggy flavour to it. Yes, I always associate avocados with eggs because they really taste like eggs, lol. It’s so quick and easy to make as the stir frying needs to be brief to not overcook the chicken breast as it may dry out the meat. If you like the taste of avocados, do give this recipe a try. Enjoy!

Avocado Chicken Recipe

Avocado Chicken Recipe

Ingredients (serves 2-3)
300g skinless chicken breast (or thigh meat), cut into bite-size pieces
flesh from 1 ripe avocado, coarsely diced
1 onion, sliced
1 red chilli, deseeded & sliced
1 1/2 tbsp oyster sauce
1 tbsp water
salt & freshly cracked black pepper
vegetable oil

1. Heat a little oil in pan and saute the onions till tender.
2. Add the chicken breast and stir fry till meat is no longer pink.
3. Add oyster sauce and water. Season with a tiny pinch of salt and some black pepper.
4. Add the avocado & sliced chillies and stir fry till well combined.


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