Teriyaki Chicken With Avocado & Brown Rice

1. For wok aromatics: In food processor, combine lemongrass, ginger and scallion; grind into smooth paste. Add canola oil if needed to smooth mixture into paste. If mixture seems dry, add water. Pour mixture into bowl and fold in sambal oelek.

2. For teriyaki sauce: In saucepan, combine all ingredients. Bring to a simmer; reduce heat to low and cook until all ingredients are tender. Remove from heat and let cool for 20 minutes. Transfer mixture to blender. Puree until smooth then transfer to bowl.

3. For velvet chicken: In bowl, combine egg white and cornstarch. Add chicken cubes and mix well. Cover and refrigerate for 30 minutes.

4. In wok or large skillet, heat oil to 275 F. Drain chicken and add to hot oil. Cook until chicken pieces just begin to turn white, about 30 seconds to 1 minute, separating the pieces if needed. Remove from oil; drain on paper towels.

5. To assemble, heat wok or saute pan over medium high heat. Add 1 to 2 tbsp. of canola oil.

6. Working in 3 batches, add 1/4 cup of chicken cubes and cook until golden brown. Add 1 tablespoon of wok aromatics, 1 cup of baby bok choy, 2/3 cup 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 1/4 cup of prepared teriyaki sauce; cook to reduce slightly.

7. Transfer mixture to a bowl and repeat cooking procedure two more times, wiping out wok in between batches.

8. To serve, divide rice among three serving plates; top with equal portions of the teriyaki chicken. Garnish each plate with sliced avocado, sesame seeds, scallions and sprig of cilantro.

Photo courtesy of California Avocado Commission