Stir Fry Chicken with Peppers and Cabbage
A few years ago I had decided to the gym and try become a little healthier. Of course with the gym come healthy eating and most times what we are told is healthy food is really not appealing. So in my quest to eat healthier and eat less carbs I started making this meal and I quite liked it. I’m no expert in calorie counting but I bet this is on the lower side. But what I love most about this recipe is how quite it cooks in less than 20 you could have a meal on ur table, I guess you could serve with some steamed rice or a boiled potato but I love it on its own, it’s quite filling and tasty. Hope you will enjoy it as much as I do. HAPPY COOKING!!
Ingredients
- 1 large onion thinly sliced
- 1 tablespoon olive oil
- 200gms chicken fillet
- 1 tablespoon garlic
- ½ teaspoon ginger
- 160gms shredded white cabbage
- ¼ cup each of red, green & yellow pepper
- ¼ cup sweet corn
- 50gms button mushrooms
- 3 tablespoons sweet chilli sauce + 3 tablespoons of water
Instructions
Put the onion and oil in a wok or large frying pan on medium heat and fry till the onions are transparent.
Add the garlic and ginger and cook for about 1-2 mins
Add the chicken and cook on low heat for about 7-9 mins.
You can add about a tablespoon of water or more if you need to.
Add the mushrooms and cook for about 2 mins Add the peppers and cook for another 2 mins
Add the sweet corn and cook for 1 min Add the cabbage and the sweet chilli water mixture and cook for 2-3 mins
Serve hot. HAPYY EATING!
https://www.themothershipvillage.com/stir-fry-chicken-with-peppers-and-cabbage/
Prawn and Veggies Stir Fried Instant Noodles
I love 2 minute noodles. They are life savers. BUT I have not always enjoyed them I really did not understand the fascination until around 2006 when Delmonte (funny I know) produced a lemon grass flavour that I instantly fell in love with. I really used to eat them when I was in Daystar. Later on I kept eating them and discovered the chicken curry flavour, that’s all I can stand at the moment and I enjoyed it even more. I like how quick they are. 4 mins max and u have a meal on your table.
Well later I had a housemate called Kathure who liked adding veggies, especially broccoli (YUCK) and chicken to her noodles. I found that to be very interesting but never tried it till about a month ago. It was delicious. I first tried it with chicken and red and yellow peppers and mushrooms it was nice. Last week I decided to try prawns and add a few more veggies and the outcome was great. Now that Indomie is really trying to market itself maybe you can try this out. HAPPY COOKING!!
Ingredients
- 1 packet of 2 minute/ instant noddles ( I used indomie chicken curry)
- 150gms cocktail prawns or chicken breast
- 1 small onion, sliced
- ½ teaspoon garlic
- ¼ red pepper
- ¼ yellow pepper
- ¼ cup of sweet corn
- A handful of mushrooms (About 70gms)
- ½ teaspoons of cayenne pepper
- Oil for frying Small bunch of dhania (coriander)
Instructions
Boil the noodles according to package instructions.
As this boils add a drizzle of oil into a pan and add the onions, fry till soft then add the garlic. Fry till it starts to turn golden (if using chicken add the chicken at this point and cook for about 8mins)
Add the mushrooms and let them fry till they begin to turn color, then add the peppers and the corn till soft. Remove from the heat In the same pan add the prawns and cook for 2mins till they begin to turn pink.
By now the noodles have cooked, drain the water but leave just a little Add the noodles to the pan with the meat and veggies. Add the spices that come with the noodles and the dhania. Stir through and serve immediately. HAPPY EATING!!!
https://www.themothershipvillage.com/prawn-and-veggies-stir-fried-noodles/Lemony Chicken, Prawn & Chorizo Jambalaya
So last week I came from Nairobi feeling like I did not have much to post on. I had no idea what to cook or what to try. I looked into my freezer in confusion!!! When I saw the packet of cocktail prawns I remembered an article in Januray’s GoodFood and another in February’s issue.
In the January’s issue they had a chicken and chorizo jambalaya and in February’s they had a lemony prawn and chorizo rice pot. I decided to marry the two and see how it came out. The end product reminded me a lot of the Spanish Paella and after doing some research I discovered that the jambalaya is a Caribbean dish that has its roots in Spanish and French cuisine so that explains the similarities. I made mine with way too much chilli so it was a bit hard to eat but I still enjoyed the flavours.
The best thing about this dish is that it’s a one pot meal; you do not need to make anything else on the side as the dish is complete by its self. HAPPY COOKING!!!
Ingredients
- I tablespoon of olive oil
- 1 chicken breast
- 200gms peeled prawns
- 75 gms chorizo ( I used 2 spicy pork sausages, but you can get chorizo at the Deli in the supermarket)
- 1 onion sliced
- 1 red pepper, thinly sliced
- 2 garlic cloves, crushed
- 1 red chilli, chopped ( more or less depending on personal taste)
- ½ teaspoon turmeric
- 200g can tomatoes
- Zest and juice of 1 lemon plus extra wedges to serve.
- 500ml hot water ( if you can get chicken stock the better)
Instructions
Heat oil in a large frying pan and brown the chicken for about 5-8 mins until golden. Remove and set aside.
Add in the onion and cook until soft. Add in the pepper, garlic, chorizo and chilli.
Stir the chicken back in, add the turmeric with the rice, add the tomatoes and ensure the rice is coated. Pour in the water, cover and simmer for about 15-18mins.
Uncover then stir. The rice should be almost tender. Stir in the prawns and a little more water if the rice is too dry.
Cook for about 2 or more minutes until the prawns are pink and the rice is tender and cooked.
Stir in the lemon zest and juice. Serve immediately. HAPPY EATING!!!!
https://www.themothershipvillage.com/lemony-chicken-prawn-chorizo-jambalaya/
