Dinner: Sichuan-Style Chicken with Peanuts

Spicy Chinese style chicken that also works perfectly with shrimp, tofu or beef.

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

This recipe includes superfoods such as:

Chicken Breast, Nuts

Health benefits of Sichuan-Style Chicken with Peanuts

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

4 boneless, skinless, chicken breast fillets, cut into 1" cubes
1 tsp rice wine
1 tsp reduced sodium soy sauce
1/2 tsp minced garlic
2 cups sugar snap peas
1/4 cup dry-roasted peanuts
1 tbsp canola oil
2 slices 1/2" thick slices ginger, smashed
1 medium scallion, minced
1 1/2 tsp cornstarch

Instructions

1. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.

2. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife.

3. Heat a 14" flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds.

4. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute.

5. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes.

6. Add snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute.

7. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.

8. Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. An acceptable substitute is dry sherry, sold with other fortified wines in your wine or liquor store. (It is preferred to the “cooking sherry” sold in many supermarkets, which can be surprisingly high in sodium.)

Share Sichuan-Style Chicken with Peanuts

Share on Twitter