Dinner: Asian Chicken Stir Fry with Brown Rice

A yummy, healthy and hearty stir-fry, just like mom made.

This recipe includes fertility superfoods such as:

Broccoli, Chicken Breast, Brown Rice

Health and fertility benefits of Asian Chicken Stir Fry with Brown Rice

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 Brown rice is 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

2 cups chopped broccoli
2 medium carrots
1 cup Chinese snow peas
1 small onion
2 tsps garlic
1 tsp ginger
1/4 cup sherry
1/4 cup soy sauce
2 tbsps olive oil
1 tbsp toasted sesame seed oil
2 cups chopped celery
4 1/2 cups brown rice cooked
1 tbsp cornstarch
3 boneless skinless chicken breasts

Instructions

1. Make the brown rice according to directions. Chop all vegetables and chop the chicken into 1" cubes

2. In a small bowl or cup, mix the sherry, soy sauce, and some water (as desired). Add the cornstarch and mix well. Set aside.

3. Heat a tablespoon of olive oil in a hot wok or pan and cook the chicken with salt and pepper. Remove chicken and set aside.

4. In the same pan, heat the other tablespoon of olive oil and cook the onion, then the garlic and ginger, and then add in all the vegetables, stirring often.

5. When vegetables are tender-crisp, reduce heat and add back chicken and add in sauce.

6. Cook until sauce thickens and coats all vegetables and chicken (just a few minutes).

7. After cooking, but before serving, drizzle with sesame seed oil if desired. Serve over rice.

8. Note: dish can be made more low-fat by removing some of the oils. You can also try adding nuts or other vegetables.

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