Lunch: Thai Portobello Chicken Stir-Fry Recipe

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Thai Portobello 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.

Ingredients

1/2 cup Thai peanut sauce
1/2 cup teriyaki sauce
1/4 cup chunky peanut butter
2 teaspoons Worcestershire sauce
3/4 pound boneless skinless chicken breasts, cut into thin strips
3 tablespoons olive oil, divided
1 tablespoon sesame oil
3 cups chopped sweet onions
4 celery ribs, sliced diagonally
2 medium carrots, sliced diagonally
1/2 pound sliced baby portobello mushrooms
4-1/2 teaspoons minced fresh gingerroot
3 garlic cloves, minced
1/3 cup thinly sliced green onions
Hot cooked rice

Instructions

In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce; set aside.
In a large skillet or wok, stir-fry chicken in 1 tablespoon olive oil and sesame oil until no longer pink. Remove and keep warm.
Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle with green onions.