Chicken and Veggie Stir Fry

I recently began to eat a gluten free/dairy free diet. I know that that sounds incredibly restricting, but I’ve really enjoyed it. Here is a recipe that I made the other day that was delicious. Beings that we are in quarantine, I used the veggies that I had on hand,

3 Chicken Breasts, diced

3 T. Olive Oil

1 T. Minced Garlic

1 T. Minced Ginger

1 1/2 c. Zucchini, grated or noodles

1 1/2 c. Butternut Squash, diced or noodles

1 1/2 c. Carrots, grated

1 1/2 c. Bean Sprouts

1 1/2 c. Napa Cabbage, thinly sliced

1/2 c. Hoisin Sauce

3 T. Sweet Chili Sauce

1 t. Fish Sauce

In a large pan, add oil, garlic and ginger. Let cook for 30 seconds. Add chicken. Cook for three minutes. Add zucchini, butternut squash, carrots and bean sprouts-cook until veggies are tender. Add all remaining ingredients-cook until cabbage is tender. Garnish with sesame seeds.

Enjoy!

I’m so looking forward to seeing you soon.

Renae