Dinner: Blood Sugar Balancing Chicken and Vegetable Stir-Fry for PCOS

This Blood Sugar Balancing Chicken and Vegetable Stir-Fry is an excellent dinner option for women with PCOS. Chicken breast provides lean protein, essential for muscle maintenance and overall health. Broccoli, snap peas, and red bell pepper add fiber, vit

This protein-rich and nutrient-rich chicken and vegetable stir-fry is perfect for a healthy and nutritious dinner, providing essential nutrients to support PCOS management and overall well-being.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

This recipe includes superfoods such as:

chicken breast

Health benefits of Blood Sugar Balancing Chicken and Vegetable Stir-Fry for PCOS

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 lb boneless, skinless chicken breast, thinly sliced
2 cups broccoli florets
1 cup snap peas
1 red bell pepper, sliced
2 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp olive oil
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp honey
Salt and pepper to taste

Instructions

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat.
2. Add the thinly sliced chicken breast and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of olive oil, minced garlic, and minced ginger. Sauté for 30 seconds until fragrant.
4. Add the broccoli florets, snap peas, and red bell pepper to the skillet and stir-fry for 2-3 minutes until tender-crisp.
5. Return the cooked chicken to the skillet and add the low-sodium soy sauce, rice vinegar, and honey. Toss to coat evenly.
6. Cook for an additional 1-2 minutes until heated through. Season with salt and pepper to taste.
7. Serve hot and enjoy.

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