Teriyaki Chicken Stir Fry With Brown Rice

1. For wok aromatics: In food processor, combine scallions, lemongrass and ginger; process to form a smooth paste. Add canola oil if needed to smooth the mixture into a paste; if mixture seems dry, add water. Pour mixture into bowl; fold in sambal.

2. For teriyaki sauce: In large saucepan, combine pineapple, apple, soy sauce, orange juice, brown sugar, ginger and scallion. Place over medium heat and bring to a simmer. Reduce heat to low and cook until ingredients are tender.

3. Remove sauce from heat and let cool 20 minutes. Transfer mixture to blender; puree until smooth and pour into another bowl.

4. For velvet chicken: Combine egg white and cornstarch in medium bowl. Add chicken cubes and mix well. Cover and refrigerate for 30 minutes.

5. In wok, heat 16 ounces canola oil to 275 F. Strain chicken cubes and add to hot oil. Cook chicken just until it begins to turn white, 30 seconds to 1 minute, separating the cubes if needed. Remove chicken from oil; drain on paper towels.

6. For stir fry: Heat a wok or saute pan over medium-high heat. Add 1 to 2 tablespoons canola oil.

7. Working in three batches, add some of chicken cubes to wok; cook until golden. Add 1 tablespoon aromatics, 1 cup baby bok choy, 2/3 cup broccoli florets, 1/3 cup green beans, 1/3 cup sugar snaps and ¼ cup onion; stir fry until vegetables are tender-crisp and chicken is cooked through. Add ¼ cup teriyaki sauce and reduce slightly.

8. Transfer to bowl and repeat two more times with the same ingredients, wiping out the wok between batches.

9. To serve, divide rice among serving plates or bowls; top with equal portion of chicken stiry fry. Garnish each plate with avocado, sesame seeds, scallions and cilantro.

Photo courtesy of California Avocado Commission