Dinner: Sichuan-Style Chicken with Peanuts

Spicy Chinese style chicken that also works perfectly with shrimp, tofu or beef.

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

This recipe includes fertility superfoods such as:

Chicken Breast, Nuts

Health and fertility benefits of Sichuan-Style Chicken with Peanuts

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 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.

Ingredients

4 boneless, skinless, chicken breast fillets, cut into 1" cubes
1 tsp rice wine
1 tsp reduced sodium soy sauce
1/2 tsp minced garlic
2 cups sugar snap peas
1/4 cup dry-roasted peanuts
1 tbsp canola oil
2 slices 1/2" thick slices ginger, smashed
1 medium scallion, minced
1 1/2 tsp cornstarch

Instructions

1. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.

2. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife.

3. Heat a 14" flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds.

4. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute.

5. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes.

6. Add snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute.

7. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.

8. Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. An acceptable substitute is dry sherry, sold with other fortified wines in your wine or liquor store. (It is preferred to the “cooking sherry” sold in many supermarkets, which can be surprisingly high in sodium.)

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