2 lbs boneless chicken thighs or 1 lbs boneless chicken breasts
2 tbsp extra virgin olive oil or coconut oil
1 medium onion
4 cloves garlic, minced (lots of garlic)
½ cup apple cider vinegar
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp brown sugar, honey or maple syrup
3-4 Bay leaves
1.5 cup sliced mushrooms (optional)
1 tsp dried Peachy Herb mix
2 medium sweet potatoes
2 medium parsnips, sliced or
2 medium carrots, sliced or
1 red and 1 green pepper, sliced or
1 small bunch asparagus, sliced
Heat oil in a large skillet.
Add onions and garlic, sauté for 2 minutes.
Add chicken and cook until brownish, about 5 minutes.
Add vinegar, soy, sugar and herbs.
Let simmer on low for about 10-12 minutes, turning meat and mixing products every now and then.
Add mushrooms and cook for another 3-4 minutes, coonger longer for root vegetables.
Serve over brown-red rice mix.
Nutrition Information per serving:
221 calories, 30 g Protein, 5 g Carbohydrates, 8.5 g Fat, 86 mf Cholesterol, 1000 mg Sodium
One of the top health foods containing sulphur compounds (sulphoraphanes, which gives them the
strong smell). This sulphide blocks the effects of carcinogens, thereby helps prevent cancer formation.
High in Vitamin C, it contains numerous flavonoids such as Quercetin and other antioxidants which helps
protect against heart disease by preventing blood clots and more. This vegetable also offers antibiotic
and anti inflammatory and anti bacterial protection. May also help regulate insulin response.
Practical tips: Store in cool dry place, not too crowded together; May last up to 2 months but Vit C
content will diminish