From: Debbie Porter, True Food Kitchen, Scottsdale, AZ. Yield: 4 servings.
3 Tbsp. wok aromatics (recipe follows)
¾ cup teriyaki sauce (recipe follows)
as needed, Velvet Chicken (recipe follows)
4 Tbsp. expeller-pressed canola oil
6 oz. baby bok choy, ½” pieces
4½ oz. broccoli florets, 1” pieces
4 oz. green beans, 1” pieces
3½ oz. sugar snap peas, stemmed
3 oz. onion, ¼”-thick slices
2½ cups brown rice, steamed
1 fresh California Avocado (8 oz.), sliced
3 Tbsp. scallion, thinly sliced
¾ tsp. toasted sesame seeds
as needed, fresh cilantro sprigs
Wok Aromatics (yield: 1 cup):
1½ oz. lemongrass chopped
1½ oz. ginger, peeled, chopped
2 oz. scallion, white part only, chopped
½ Tbsp. expeller-pressed canola oil, if needed
1 Tbsp. water, if needed
1½ tsp. sambal oelek
Teriyaki Sauce (yield: 2 cups):
5 oz. pineapple, peeled, cored, chopped
2 oz. Fuji apple, cored, chopped
9½ oz. low-sodium soy sauce
3 oz. orange juice, freshly squeezed
3½ oz. brown sugar
1 Tbsp. ginger, peeled, chopped
1 Tbsp. scallion, chopped
Velvet Chicken (yield: ¾ cup):
1 organic chicken breast, boneless, skinless, cut into 1” cubes
1 organic egg white
1 Tbsp. cornstarch
16 oz. expeller-pressed canola oil
For wok aromatics: Combine lemongrass, ginger and scallion in food processor; grind into a smooth paste. Add canola oil if needed to smooth mixture into a paste. If mixture seems dry, add water. Pour mixture into bowl; fold in sambal oelek.
For teriyaki sauce: Combine ingredients in sauce pan. Bring to a simmer; reduce heat to low; cook until all ingredients are tender. Remove from heat; let cool for 20 minutes. Transfer mixture to a blender. Puree until smooth. Transfer to bowl.
For velvet chicken: Combine the egg white and cornstarch in a bowl. Add the chicken cubes and mix well. Cover and refrigerate for 30 minutes. Heat the oil in a wok or large pot to 275°F. Strain the chicken cubes and add them to the hot oil. Cook until the cubes just begin to turn white, about 30 seconds to 1 minute, separating the pieces if needed. Remove from the oil; drain on paper towels.
To assemble: Heat a wok or sauté pan over medium-high heat. Add 1-2 Tbsp. of the canola oil. Working in 3 batches, add ¼ cup of the chicken cubes and cook until golden brown. Add 1 Tbsp. of the wok aromatics, 1 cup of baby bok choy, 2⁄3 cup of broccoli florets, 1⁄3 cup green beans, 1⁄3 cup sugar snap peas and ¼ cup onion. Cook until vegetables are al dente and chicken is cooked through. Add ¼ cup of teriyaki sauce and reduce slightly.
Transfer to a bowl and repeat two more times, wiping out the wok/pan in between batches. Divide rice among serving plates and top with equal portions of the teriyaki chicken stir-fry. Garnish each plate with sliced Fresh California Avocado, sesame seeds, scallions and a sprig of cilantro.
PHOTO: California Avocado Commission
