Lunch: Sizzlin' Chicken Stir Fry

This recipe includes fertility superfoods such as:

Broccoli, Chicken Breast

Health and fertility benefits of Sizzlin' Chicken Stir Fry

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons canola oil, plus more if necessary
Pinch red pepper flakes
One 1-inch piece fresh ginger, peeled and grated
2 cloves garlic, minced
1 head broccoli, cut into florets, blanched
1 medium yellow onion, cut into large dice
1 cup snow peas, trimmed
1 cup bean sprouts

Instructions

Thinly slice the chicken breasts, and lightly sprinkle with salt and pepper. In a small bowl, whisk together the soy sauce, rice wine vinegar, cornstarch and 1/4 cup water. Heat the canola oil over high heat in a wok. Add the chicken in one layer and cook until browned on one side, about 2 minutes. Stir to flip; cook on the reverse side until browned and cooked through. Remove the chicken to a plate. To the wok, add the red pepper flakes, ginger, garlic, broccoli, onions, snow peas and bean sprouts; add a splash of water if the pan is dry. Stir fry for a minute or two, then add the reserved chicken and any juices it may have released. Add the soy sauce mixture to the wok, stir to combine, and cook until the sauce reaches the consistency of a glaze, about 2 minutes. Serve immediately, by itself or with rice.

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