Lunch: Mandarin Chicken Stir-Fry Recipe

This recipe includes superfoods such as:

Chicken Breast, Nuts

Health benefits of Mandarin Chicken Stir-Fry Recipe

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

6 tablespoons soy sauce, divided
1/2 teaspoon salt
1/2 teaspoon dill weed
1 pound boneless skinless chicken breasts, cut into strips
2 cans (11 ounces each) mandarin oranges
2 tablespoons cornstarch
4 tablespoons vegetable oil, divided
2 cans (8 ounces each) sliced water chestnuts, drained
1-1/2 cups thinly sliced celery
Hot cooked rice

Instructions

In a large resealable plastic bag, combine 4 tablespoons soy sauce, salt and dill. Add chicken. Seal bag and turn to coat; refrigerate for 20 minutes.
Meanwhile, drain oranges, reserving syrup; set oranges aside. In a small bowl, combine the cornstarch, remaining soy sauce and reserved syrup until smooth; set aside.
In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-7 minutes or until juices run clear. Remove with a slotted spoon. Stir-fry water chestnuts and celery in remaining oil for 2-3 minutes or until lightly browned.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Gently stir in oranges. Serve with rice.

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