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,

Chicken and Veggie Stir Fry

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.


I'm so looking forward to seeing you soon.


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To him who is able to keep you from falling and to present you before his glorious presence without fault and with great joy–to the only God our Savior be glory, majesty, power and authority, through Jesus Christ our Lord, before all ages, now and forever more!  Amen.   Jude 24-25

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