Lunch: Brussels Sprout and Chicken Stir-Fry

Can be prepared in 45 minutes or less.

This recipe includes fertility superfoods such as:

Chicken Breast, Nuts

Health and fertility benefits of Brussels Sprout and Chicken Stir-Fry

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

1 large egg white
1 tablespoon plus 1 teaspoon cornstarch
1 whole boneless skinless chicken breast (about 3/4 pound), cut into 3/4-inch pieces
2 pints Brussels sprouts, trimmed and halved or, if large, quartered
1/4 cup peanut or vegetable oil
1 shallot, minced
1 garlic clove, minced
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 red bell pepper, cut into 3/4-inch pieces
6 scallions, cut diagonally into 3/4-inch pieces (about 1 1/4 cups)
3 tablespoons soy sauce
1 teaspoon sugar
1 1/2 tablespoons rice vinegar (available at Oriental markets and many supermarkets)
1/3 cup chicken broth
1 teaspoon Oriental sesame oil
1 teaspoon cold water
an 8-ounce can water chestnuts, sliced thin, blanched in boiling water for 30 seconds, and refreshed under cold water

Instructions

In a bowl whisk together the egg white and 1 tablespoon of the cornstarch, add the chicken, and let the mixture stand for 10 minutes. In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 minutes, or until they are just crisp-tender, drain them in a colander, and refresh them under cold water.
Heat a wok over moderately high heat and in it heat the peanut oil until it is hot but not smoking. Add the chicken, drained, stir-fry it for 45 seconds to 1 minute, or until it is opaque and just firm, and transfer it with a slotted spoon to a bowl. Heat the oil remaining in the wok until it is hot but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds. Add the bell pepper and stir-fry the mixture for 2 minutes. Add the scallions and the Brussels sprouts and stir-fry the mixture for 1 minute. In a small bowl whisk together the soy sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 teaspoon cornstarch, and the cold water, make a well in the center of the vegetables, and whisk the soy sauce mixture into the well. Bring the liquid to a boil, stir together the vegetable mixture to combine it well,and simmer it for 1 minute. Stir in the chicken and the water chestnuts, season the stir-fry with salt and pepper, and cook it for 30 seconds, or until the chicken is heated through.

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