If you have never cooked with avocado, this is an ideal way to start.
1/2 cup (125 mL) water
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) lemon juice
1 tsp (5 mL) chicken boullion powder
1 tbsp (15 mL) canola oil
3/4 lb (340 g) skinless, boneless chicken breast halves (about 3),
cut bite size
1 tsp (5 mL) canola oil
1/2 cup (125 mL) red pepper chunks
1 cup (250 mL) sliced fresh mushrooms
2 tsp (10 mL) curry powder
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 firm, ripe avacado, peeled and sliced
1 tbsp (15 mL) sesame seeds, toasted
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 canola oil. Add chicken. Stir-fry until no pink remains in chicken. Transfer to bowl.
Add second amount of canola 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.