Sunday 11 January 2015

Fiery chicken and mushroom stirfry

On Sunday evening, with Monday looming, I wanted to sort out dinner quickly to allow myself time to mentally prepare for the next week. So we decided to make a quick stir-fry - one of our favourite quick fix options. 

This steaming hot (hence the slightly blurry photo) and fiery chicken stir-fry really brightened up my mood :) 


400 grams chicken breast fillets, diced or cut into strips
100 grams mushrooms
1 yellow pepper cut into strips
3 spring onions, chopped
1 inch piece of ginger, cut into strips
1 tsp garlic paste
1/2 tsp chilli powder
1 tsp dried chilli flakes
1 tsp sesame oil
1 tbsp coconut oil
Parsley to garnish (optional)


Marinate the chicken with the garlic paste, sesame oil, salt and chilli powder and leave aside for 30 minutes.

Before you get cooking, make sure you have all your vegetables chopped and at hand. 

Heat the oil in a wok. Add the ginger and fry for 30 seconds. Add the white part of the spring onions and fry for a further 30 seconds. Add the chicken and fry for 4-5 minutes. Add the mushrooms and half of the chilli flakes, salt and cook for 3-4 minutes, tossing occasionally. 

Add the yellow peppers and fry for another 2 minutes or until the chicken is cooked. Add the green part of the spring onions and the remaining chilli flakes and toss together.  

Garnish with parsley and serve with noodles or rice. 


Sunday 4 January 2015

Quick egg salad with balsamic vinegar and clementines

I have started making salads quite often these days and absolutely love them! A well seasoned salad accompanied with a protein is a delicious, nutritional and healthy meal. 

Today, after a particularly heavy breakfast I was in no mood to have lunch. However, skipping lunch was not an option, so I decided to rustle up this salad. It was so quick, easy and light - just what I needed! 

Serves 2-3


2-3 handfuls of salad leaves (or as required)
4 eggs
1 clementine
5-6 baby radishes
1 avocado
1/2 tsp garlic powder
2 tsp balsamic vinegar
Sea salt and pepper to taste


Start by boiling the eggs. In the meantime, chop the radishes into halves, peel and cut the avocado into slices and peel the clementine.

In a large bowl, mix the salad with the balsamic vinegar and garlic powder and toss well. Season with sea salt and pepper.

Add the clementine, avocado and radishes to the salad and toss very lightly.

Peel the boiled eggs and cut into half. Serve the salad on a plate and place the boiled eggs on top. Season lightly with some salt and pepper.

I am definitely going to be making this again! :)
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