- Cook 1 cup of rice according to package instructions.
- In a wok or large pan, heat 1 tablespoon of oil over high heat.
- Add 4 chicken thighs (cut into bite-sized pieces) and cook until browned.
- Add 1 diced onion, 2 minced garlic cloves, and 1 diced pepper to the pan. Cook until softened.
- Stir in 1/2 cup of chopped sun-dried tomatoes and let it cook for 2 minutes.
- Pour in 1/2 cup of heavy cream and let it simmer for 5 minutes.
- Serve the creamy chicken stir-fry over the cooked rice and top with sliced avocado.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.