Tomato Avocado Chicken Recipe | PBS Food

Tomato Avocado Chicken

avocado tomato chicken

With tangy bitter mustard, sour umami rich tomatoes, sweet onions, salty soy sauce, and umami filled chicken, this dish will stimulate all your taste receptors to varying degrees. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)


Yield: Makes 2 large servings


  • For chicken:
  • 8.9 ounces boneless skinless chicken thighs (cut into bite-size pieces)
  • 1 large clove garlic (minced)
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil
  • For sauce:
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon dijon mustard
  • for stir-fry
  • 3.5 ounces red onion (about 1/2 onion, sliced)
  • 7 ounces cherry tomatoes
  • 1 avocado (pit removed and cubed)


  1. Marinate the chicken with the garlic, salt and olive oil.
  2. Prepare the sauce in a small bowl by whisking together the soy sauce, mirin and dijon mustard.
  3. Heat a non-stick frying pan over medium-high heat and then add the marinated chicken in a single layer. Fry on one side until golden brown and then flip and fry the other side until golden brown.
  4. Add the onions and then saute until they start to become translucent and start to brown around the edges.
  5. Add the cherry tomatoes and the sauce and then cover the pan with a lid. Steam for 1 minute.
  6. Remove the lid and then toss in the avocados. Turn up the heat and continue tossing until the sauce starts to caramelize.
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