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A healthy version of this universal favorite Asian dish.
This recipe includes superfoods such as:
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.1 tsp ginger
0.12 tsp red pepper flakes
2 tbsps rice vinegar
1 tbsp Asian sesame oil
16 oz chicken breast
3 cups chopped celery
3 cloves garlic, minced
4 medium scallions
1/2 cup peanuts
4 tbsps soy sauce
2 tsps sugar
2 tbsps cornstarch
1. Combine vinegar, soy sauce and sugar in a small bowl and set aside.
2. Combine chicken and cornstarch in a small bowl and toss to coat. Shake off excess and discard.
3. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
4. Add celery to wok and stir fry about 3-5 minutes until crisp tender. Remove from wok.
5. Add green onions, garlic, red pepper flakes (optional) and powdered ginger to the wok and stir fry for 15 seconds. Add the reserved sauce to the wok.
6. Return chicken and celery to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
7. Top with additional green onions if desired and serve with white rice.
8. Note: you can substitute Splenda for the sugar without much change to the flavor.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 324 kcal | ||
Fat 14.02 g | ||
Carbohydrate 17.49 g | ||
Protein 32.83 g | ||
Iron 56 mg | ||
Calcium 31 mg | ||
Cholesterol 66 mg | ||
Monounsaturated Fat 6.19 g | ||
Polyunsaturated Fat 4.67 g | ||
Saturated Fat 2.16 g | ||
Trans Fat 0.03 | ||
Sodium 742 mg | ||
Sugar 4.91 g | ||
Potassium 706 mg | ||
Vitamin A 43 mcg | ||
Vitamin C 49 mg | ||
Fiber 3.5 g |
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