Slightly green avocado oil is buttery with a mild avocado flavor. It has a high monounsaturated fat content that’s similar to olive oil, but thanks to a higher smoke point (520°F), it is quite versatile in the kitchen. Avocado oil also boasts eye-healthy lutein; cholesterol-lowering phytosterols; and in virgin varieties chlorophyll, which is good for detoxifying cancer-causing compounds.
- Yield: 20 Servings
- 1 Tbsp avocado oil, divided
- 6 (4-oz) skinless, boneless chicken thighs, cut into 1-in pieces
- 1 red bell pepper (about 6 oz), sliced
- 6 oz trimmed fresh green beans
- 4 oz trimmed fresh sugar snap peas
- ¼ cup minced shallot
- 3 garlic cloves, thinly sliced
- 1 Tbsp fish sauce
- 2½ tsp lower-sodium soy sauce
- 2 tsp honey
- 1 tsp sambal oelek (ground fresh chile paste)
- 1 tsp water
- ½ tsp cornstarch
- ¼ cup unsalted dry-roasted peanuts
- 3 Tbsp sliced scallions
- Heat 2 teaspoons oil in a large wok or skillet over medium-high. Add chicken; cook, stirring often, until browned and done, 5 to 6 minutes. Remove chicken. Add remaining 1 teaspoon oil, pepper, green beans, snap peas, shallot, and garlic. Cook until crisp-tender, 5 to 7 minutes.
- Whisk together fish and soy sauces, honey, sambal oelek, 1 teaspoon water, and cornstarch in a small bowl. Add to wok with chicken, stirring to coat chicken and veggies; cook until sauce thickens, about 2 minutes. Remove from heat; add peanuts and scallions.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.