Lunch: Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry)

This recipe includes superfoods such as:

Chicken Breast, Brown Rice, Nuts

Health benefits of Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry)

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.

Brown rice is 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. 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

2 chicken breasts (equaling 1 pound total), cut into 1 1/2-inch cubes
Sea salt and freshly ground white pepper
2 tablespoons oyster sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 cloves garlic, crushed and minced
1 tablespoon peeled and grated ginger
2 tablespoons Shaohsing rice wine or dry sherry
1/2 teaspoon crushed dried red Sichuan chiles or chile flakes, more if desired
1 teaspoon Chinese five-spice powder
1 large carrot, peeled and sliced very thinly on an angle
2 small bok choy, cut in half, core removed, white part sliced and leaves left whole
8 ounces shiitake or assorted wild mushrooms, sliced
One 8-ounce can drained water chestnuts, sliced
3/4 cup chicken stock
1 teaspoon dark soy sauce
1 to 2 tablespoons light soy sauce
2 scallions, finely chopped
Serving suggestion: steamed jasmine or brown rice

Instructions

In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add 2 tablespoons cornstarch, toss to coat and set aside. Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately. SERVINGS: 4 (MAIN) Calories: 337Total Fat: 6 gramsSaturated Fat: 1 gramsProtein: 36 gramsTotal carbohydrates: 34 gramsSugar: 10 grams Fiber: 6 gramsCholesterol: 67 milligramsSodium: 1,097 milligrams