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Ginger Chicken with Water Chestnuts and Broccoli


4-6 chicken thighs, cubed (or 1 whole chicken breasts) sprinkled w 1 tbsp flour or constach

1 onion, diced

4 cloves garlic, minced

2-3 inches ginger, minced

2 tbsp olive oil (or coconut oil)

1 tbsp orange marmalade or ¼ cup brown sugar or 2 tsp maple syrup

2 tbsp soy sauce.

2 tbsp cider vinegar

1 tsp Peachy’s dried herbs

1 bunch broccoli sliced (bite size)

chopped green onions (optional)

Othe optional crunchy vegetables I like to use: diced red or green peppers, diced asparagus,

sliced zucchini, etc)


In a large skillet, heat 1 tbsp oil.

Add chicken and cook until brown.

Add ginger, onions, and garlic, cook for another 5-6 minutes.

Add soy sauce, vinegar, sweetener, dried herbs and let cook with lid on for about 6- 8 minutes.

Mix in broccoli or other preferred vegetables.

Sprinkle with green onions before serving.

Serve over cooked black and red rice.

Nutrition Information per serving

307 Calories, 23 g Protein, 13 g Carbs, 3.6 g Fiber, 15.6 g Fat, 58 mg Cholesterol

Health Benefits of Ginger

Ginger root contains a phytochemical called gingerol which have been thoroughly studied and

known to have anti-cancer, anti-inflammatory, anti-fungal and antioxidant properties. It has

been known for decades to be gastroprotective as well as neuroprotective.

Use in cooking, throw in soups and marinades and most importantly add to brewed teas!

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