Lunch: Chicken with Cashews

Recipe by Nancy Dell'Aria Nutty and full of crunch, this tasty recipe only takes minutes to make, mixing chunks of chicken breast with browned cashews, frozen mixed vegetables and store-bought stir-fry sauce.

This recipe includes superfoods such as:

Chicken Breast, Nuts

Health benefits of Chicken with Cashews

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 tbsp. bottled seasoned stir-fry oil
1/3 c. cashew nuts
12 oz. skinned and boned chicken breasts
1/3 c. bottled stir-fry sauce
1 bag frozen vegetables for stir-fry

Instructions

Heat stir-fry oil in a large nonstick skillet. Add cashews and stir-fry 45 seconds or until lightly browned. Remove with slotted spoon to a bowl.
Put chicken in skillet and stir-fry 1 to 2 minutes until very lightly browned but still pink at center. Add to bowl of cashews. Stir in stir-fry sauce.
Add frozen vegetables and 2 tablespoons water to skillet. Stir over high heat 3 to 4 minutes until thawed and hot. Add chicken mixture and stir 1 minute or until hot and chicken is cooked through.

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