Stir-Fry Chicken and Vegetables recipe for managing PCOS and pregnancy on Fertility Chef

Lunch: Stir-Fry Chicken and Vegetables

Recipe by Michael Scovetta This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

This recipe includes fertility superfoods such as:

Health and fertility benefits of Stir-Fry Chicken and Vegetables

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

Ingredients

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Instructions

Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.