Dinner: Loofah and Chicken Stir-Fry

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Loofah 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

Ingredients

1/2 lb skinless boneless chicken breast, cut across grain into 1/8-inch-thick slices
2 teaspoons cornstarch
1 1/4 teaspoons Asian sesame oil
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 cup chicken stock or low-sodium chicken broth
1/2 pound fresh angled loofah* (about 12 inches long)
1 cup peanut oil
3 small fresh shiitakes, stems discarded and caps sliced 1/8 inch thick

Instructions

Stir together chicken, cornstarch, and 1 teaspoon sesame oil in a small bowl.
Stir together oyster sauce, soy sauce, sugar, and stock in another bowl until sugar is dissolved.
Remove ridges from loofah with a vegetable peeler, then scrape skin lightly with a sharp small knife (a little green skin should remain). Cut loofah lengthwise into 2- by 1/2-inch sticks.
Heat peanut oil in a wok over moderate heat until it registers 350 °F on thermometer, then cook chicken, stirring, just until no longer pink, about 11/2 minutes. Transfer to a bowl with a slotted spoon, then pour oil into a heatproof container and reserve.
Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 3 tablespoons reserved peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry mushrooms until lightly browned and tender, 1 to 2 minutes. Add beans, chiles, garlic, and ginger and stir-fry until fragrant, about 30 seconds.
Add loofah and toss until well coated.
Add stock mixture and bring to a boil. Add chicken and return sauce to a boil. Stir cornstarch mixture and add to sauce, then boil, stirring, until sauce thickens slightly and becomes translucent.
Serve drizzled with remaining 1/4 teaspoon sesame oil.
Also known as "ridged gourd" and "Chinese okra."

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