Lunch: Stir-Fried Chicken with Bell Peppers and Snow Cabbage

Recipe by Grace Young Pungent and salty, preserved snow cabbage is a great flavor-booster in this fresh-tasting stir-fry.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Stir-Fried Chicken with Bell Peppers and Snow Cabbage

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

1 pound skinless boneless chicken breast halves
1 egg white
2 teaspoons soy sauce
2 teaspoons plus 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 1/2 teaspoons cornstarch
1/4 teaspoon ground white pepper
3 teaspoons Asian sesame oil, divided
1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 teaspoon sugar
2 tablespoons peanut oil or vegetable oil, divided
1 medium-size red bell pepper, cut into matchstick-size strips
1 medium-size green bell pepper, cut into matchstick-size strips
1/4 teaspoon salt

Instructions

Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips. Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use). Add chicken to bowl with egg white. Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat. Mix in 2 teaspoons sesame oil. Let stand 15 minutes.
Mix preserved snow cabbage and sugar in small bowl. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl to coat wok. Add sliced chicken breast, spreading evenly. Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes. Transfer chicken slices to plate. Add remaining 1 tablespoon peanut oil to wok, then add red and green bell peppers and stir-fry until beginning to soften, about 2 minutes. Stir in snow cabbage mixture and salt. Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute. Remove pan from heat. Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve.

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