I found out that one of Haggen's local growers Draper Valley is located in the heart of Skagit Valley…yes right here in the NW! I have been trying to be more proactive in adding more protein in my diet. I chose Draper Valley chicken because their chickens are never given any type of antibiotics or hormones and they are on a strict vegetarian diet of soy, corn and vitamins.

I also looked into this company and they have open-air barns, which means the chickens have 24 hours access to fresh, clean water and feed. Thanks to the farmers at Draper Valley these chickens are closely monitored to ensure their optimum well-being and health.

The great thing about chicken is that you can cook it in a variety of ways so you never get tired of it. You can bake, BBQ, sear, boil and much more! I also found out that chicken provides a great source of Vitamin B, selenium and Omega-3’s!

I decided to pick up some chicken tonight along with fresh organic vegetables and make a deliciously protein packed dinner.

Draper Valley Chicken Stir Fry

Ingredients:
3-4 tablespoons of Olive oil
10-12 baby Carrots
1/2 bunch of Bok Choy
1/2 head of Cauliflower
1 medium Onion
3 stalks of Celery
2 boneless skinless Draper Valley chicken breasts
1/2 cup lightly salted peanuts
Low sodium soy sauce
3 stems of Green Onions
1 cup of Sprouts
Salt
Pepper
Garlic Powder

Directions:

1. Boil chicken breasts in boiling water for 20-25minutes.
2. Chop up the onion and sauté in a pan with olive oil until onion becomes translucent. Add the cauliflower, celery and carrots and sauté with onions. Then after a few minutes add the bok choy. After a few more minutes add the spouts, peanuts and green onions.
3. Shred up the boiled chicken with forks.
4. Then add the shredded chicken. Add salt, pepper and garlic powder to taste. Then add in low sodium soy sauce along with the peanuts.
5. Sauté all together for a few more minutes until vegetables are tender and all mixed in.

Enjoy!