Lunch: Thai Chicken and Noodles

This toss of noodles, vegetables, and chicken pretty much defines Thai cuisine in its variety of flavors and textures.

This recipe includes superfoods such as:

Chicken Breast, Nuts

Health benefits of Thai Chicken and Noodles

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 c. chicken broth
3 slice unpeeled fresh ginger
1 lb. skinless, boneless chicken breasts
4 oz. dried Thai rice noodles (preferably thin)
1/3 c. fresh lime juice
3 tbsp. soy sauce
3 tbsp. vegetable oil
1 tbsp. brown sugar
2 tsp. brown sugar
1 1/2 tsp. anchovy paste
1 red bell pepper
2 c. fresh mung bean sprouts
1/2 c. Chopped cilantro
1/3 c. coarsely chopped peanuts

Instructions

In 10-inch skillet, bring broth and ginger to a boil over medium heat. Add chicken, reduce heat to low, and cover. Poach 10 minutes, or until cooked through, turning chicken midway. Remove from heat and cool to room temperature. With slotted spoon, transfer chicken to plate; discard broth mixture.
Break rice noodles in half. In large pan of boiling water, cook noodles according to package directions; drain.
In large bowl, whisk together lime juice, soy sauce, oil, brown sugar, and anchovy paste. Add bell pepper, bean sprouts, and cilantro.
Slice chicken crosswise on diagonal into 1-inch wide strips; add to bowl. Divide mixture evenly among 4 dinner plates and sprinkle with chopped peanuts.