Rice noodle stir fry with chicken.

Hello everyone and welcome back to my blog! I know it has been ages, hope everyone is doing well. Happy new year!❤️ I am back with another lovely, quick and easy recipe, rice noodle stir fry with chicken.

Let’s get started with the ingredients needed:

 

• 400g boneless chicken cut into chunks (breast or thigh)
• 500g Rice noodle  (enough for about 4-5 servings)
• Sliced vegetables (garlic, onions, scotch bonnets, green pepper, carrots, spring onions)
• Lime/lemon (optional)
• Two tablespoons Oyster sauce
• Two tablespoons dark soy sauce
• Thyme
• Curry powder
• Black pepper
• One teaspoon of salt
• Four chicken bouillon cubes
• One teaspoon of corn flour

STEPS

Marinate your chicken with a squeeze of one lime, a dash of black pepper, a dash of thyme, one tablespoon of soy sauce, one chicken bouillon and one teaspoon of corn flour, mix and let it sit for atleast 15-30 minutes.

Next, heat up your wok/pan with a drizzle of vegetable oil, add in the chicken and stir fry till it’s golden brown, take it off the pan and set it aside. In the same oil, add in your onions and garlic, sauté them till the onions becomes a bit translucent, then add in your scotch bonnet, fry for some seconds and then add in your carrots and green pepper, fry for about a minute or two.

As your veggies are frying, add hot boiled water to your rice noodles, the noodles should be completely submerged in the water, give them a toss and let them sit for about 1-4 minutes. Depending on how done you want them to be, you can let them sit longer, mine sat for about 3 minutes, drain them afterwards.

Check on your veggies, add in your chicken and all the seasoning ( oyster sauce, soy sauce, the remaining bouillons, salt, curry powder, some black pepper), mix everything and fry for some seconds and then add in your now soft and drained noodles. Mix! Mix! Mix! And Mix! 

Make sure everything is well incorporated and then taste to see if it needs more seasoning, you can aslo add a little drizzle of water if it’s too dry to make it more moist. You can add in your spring onions at this point and also another squeeze of lime/lemon if you want. 

That’s it, your rice noodle stir fry is ready! Remember you can use any vegetable and protein of your choice for this, I just used whatever I had in the fridge 😁.

I really hope you give this recipe a try and enjoy! 😁  

Chicken pepper soup

Hello everyone and welcome back to my blog once again, Ramadan Mubarak to my muslim brothers and sisters. I am here again with another simple and easy recipe, especially if you are lazy to cook sometimes just like me😁. This dish is a common dish eaten in most Nigerian homes and almost every family has their own unique recipe, I am here to share my own take on Chicken pepper soup.

Let’s start with the ingredients that will be needed:

• 700g of any cut of chicken (depending on the amount you want)
• One medium size onion, two scotch bonnets and three cloves of garlic (blended together)
• One big carrot cut into chunks
• Three big potatoes cut into chunks
• Chopped scallions 
• One teaspoon of chilli flakes (optional)
• One teaspoon of black pepper powder
• One teaspoon of dry ginger/fresh ginger
• One teaspoon of smoked paprika
• One teaspoon of cloves
• One bay leaf 
• One teaspoon of dry coriander
• One teaspoon of salt
• Three chicken bouillons
• A dash of curry powder
• A dash of dry thyme
• 700ml -1l of water (according to how soupy you want it)

STEPS

Now this is the easy part, get your pot ready and add in everything all together apart from the veggies, let it cook for about 30 minutes and then add in your remaining veggies apart from the scallions. I added the veggies later so as to not over cook it ( I still over cooked mine😄) . Now the potatoes kind of thicken the soup due to the starch they have, if you don’t like your soup a bit thickened totally omit them and if you like your soup a lot more thickened, you can mix a little bit of cornstarch with water and stir it in when the soup is almost done. I cooked mine for a total of about one hour just because I like the meat to be really soft and the bones to be almost chewable, you can totally reduce the cooking time if that is not your cup of tea, chicken doesn’t take time to cook, anywhere between 30-45 minutes should be fine. Make sure to taste and adjust any seasoning, I also like to drizzle a little bit of soy sauce in mine some minutes before I take it off the fire. Once its off the fire, add in the scallions to give it a nice fresh aroma!

You can serve this as a side dish or just have it as it is! I served mine with some garlic buns from the 

grocery store. You can also be versatile and add in any vegetable of your choice and make the soup your own😉 I really hope you give this recipe a try and enjoy☺️.

Spicy chinese chicken stir fry with tagliatelle .

Hello everyone and welcome back to my blog! I know I have not been blogging as much as I used to, with school and everything else going on, lets just say life has taken over😄. This blog is a special one though because it’s going to be my blog anniversary on tuesday, it has been two years already! I know I still have a very long way to go but I am glad and proud of how far I have come. I also want to say a very big thank you to anyone that has supported me by sharing my links, retweeting, commenting and offering words of support, I really really appreciate and God bless 🙏🏾. So, let’s get into the main thing for today, spicy chinese chicken stir fry with tagliatelle!

You will need the following ingredients:

• 500g of boneless chicken thighs or breasts (should be enough for about three servings)
• One medium size onion (chopped)
• Two red chilli peppers (sliced)
• Two green chilli peppers (sliced)
• Three cloves of garlic (minced)
• One tablespoon of minced fresh ginger
• One tablespoon of dried chilli flakes
• Two egg whites
• One cup of corn flour and half a cup of regular flour
• One chicken bouillon (optional)
• Three tablespoons of soy sauce
• Two tablespoons of oyster sauce
• One tablespoon of honey
• One tablespoon of rice vinegar 
• Half a cup of water
• one teaspoon of corn flour

STEPS

First of all, wash you chicken and slice them into bits. You can also marinate your chicken with a little bit of lemon juice for 10-15 minutes and rinse it afterwards to avoid that chicken smell . Once that is done, drizzle in about a tablespoon of soy sauce, oyster sauce and add in half of the minced ginger to the chicken and let it marinate for at least 30 minutes. Once the chicken is done marinating, add in the egg whites, corn flour and regular flour, mix everything together till you have something like this,

Once that is done, in a separate bowl, add in the three tablespoons of soy sauce, two tablespoons of oyster sauce, one tablespoon of rice vinegar, one tablespoon of honey, half a cup of water, one teaspoon of cornstarch and mix all together, like so,

Now set that aside and let’s get back to the chicken again!

Heat up your pan with about a cup of vegetable oil, once it’s hot, start adding your chicken bit by bit, they might stick together so use your spatula to separate them and fry until golden brown. So we are going to double fry this chicken, after frying them the first time around, you will fry them again a second time just to make them extra crispy, like so,

Once this is done also set it aside and let’s proceed to making the spicy sauce it will go into!

Heat up your pan or wok with about three tablespoons of vegetable oil, add in the dry chilli flakes to infuse the oil first and give it that Smokey chilli flavor and then add in the rest of the chopped veggies and stir fry. After this you can add in the chicken bouillon if you wish and then finally add in your soy sauce mixture! Let the sauce thicken up a bit before adding in your chicken and then stir fry till everything is well coated and voila! You are done!

You can serve this with some delicious pasta, rice or noodles! I served mine with some lovely tagliatelle and it was absolutely delicious!

I really do hope you give this recipe a try and enjoy!☺️

Crispy chicken meatballs on skewers.

Hello everyone! It has really been a while, school and life in general just took over but hope we are all doing great! I am here again to share another simple and yet delicious recipe, crispy chicken meatballs on skewers! You can have this recipe as an appetizer, a side dish or you can even chop it up and add it in a salad, depending on what you want😉.

So let’s get to it and start with the ingredients needed:

• 500g of minced chicken (depending on the amount and size you want to make)
• Two eggs
• One small onion (finely chopped)
• Two cloves of garlic (finely chopped)
• One red chilli or scotch bonnet (finely chopped)
• One smoked chicken sausage (optional)
• A spoonful of diced fresh parsley    
• One chicken bouillon 
• Half a teaspoon of salt
• A spoonful of mixed spice (curry, thyme, powdered coriander, chilli flakes, turmeric, black pepper and paprika )
• Corn flour or regular flour 
• Bread crumbs 

STEPS

So in your bowl with the minced chicken, add in your spices, seasonings, chopped veggies, chopped smoked chicken sausage, one egg yolk ( I discovered that adding a full egg made the mixture more loose and just the egg yolk did a better job), one tablespoon of bread crumbs (just to firm it up more) and mix everything together! You will have something like this;

Now you can use an ice cream scoop or a spoon to scoop up the desired amount and mold it into a ball. I also noticed that wetting your fingers with a little bit of water helped the molding  process and reduced sticking. Make sure all the balls are similar in size so they cook at the same time.

 

Now that you are done molding, in separate little plates, pour some corn flour or regular flour in one plate, in another pour some bread crumbs and then beat an egg in a little bowl. You can add some spices to your bread crumbs just to give it some extra kick. Next up, heat up your oil! For this recipe I preferred a deep fry to a shallow fry so I used a small deep pot instead of a pan, or you can use a deep fryer if you have one. 

Now roll your ball in the corn flour, then roll it in the egg, then roll it in the bread crumbs and then drop it in the oil on low heat. Fry till it’s golden brown, but just before you take it out, increase the heat just to make the coating more crispy, be careful not to burn it though!😄. It should take about two minutes on each side ( four to five minutes total). The cooking time also depends on the size of the meatballs, smaller meatballs take less time while bigger ones take more time.

And that’s it for this recipe! I garnished mine with some pickles and carrot roses/rolls. Don’t t forget you can be versatile with it and make it your own! I hope you give this recipe a try and enjoy! 

Asian style chicken stir fry with veggies.

Hello everyone and welcome back to my blog! Hope we all had a wonderful weekend. I want to share another yummy and easy recipe, Asian style chicken stir fry with veggies!

 So lets get into it and start with the ingredients needed:

•  500g boneless chicken thighs (you can use chicken breast instead)
• One medium size carrot
• One small bell pepper
• Two jalapeno pepper
• One medium size onion
• Four cloves of garlic
• Baby corns 
• Green onions
• Three tablespoons of light soy sauce
• Three tablespoons of dark soy sauce
• Two tablespoons of rice wine vinegar
• Two tablespoon of cornstarch
• Half a teaspoon of ginger powder
• One teaspoon of honey or half a teaspoon of sugar
• One tablespoon of chilli powder (optional)
• Sunflower seeds or cashew nuts (optional)

STEPS

First, wash your chicken and cut them into the desired shape and size. I will advice that whatever shape and size you cut your chicken, you should do the same with your veggies as well, e.g if you cut the chicken into strips, cut your veggies into strips as well, e.t.c. After that, marinate the chicken with a drizzle of soy sauce, rice wine vinegar and two tablespoons of cornstarch, let it sit for about 15-20 minutes.

Next up, heat up your wok or frying pan with about two tablespoons of vegetable oil, add in just the chicken and stir fry till it's golden brown and then take it off the heat. Clean your wok/pan and drizzle in some vegetable oil, add in the onions and garlic first, stir fry for a few seconds and then add in the peppers and carrots, stir fry for about a minute, then add in the baby corns, and then the chicken. Fry them all together for about a minute and then add in your three tablespoons of dark and light soy sauce, ginger powder, dry chilli powder, one teaspoon of honey and mix. Fry all together for a minute or two and then add in half a cup of water(depending on how saucy you want it to be)

If the sauce is too watery for you, you can mix a little bit of cornstarch with water and then add it to the sauce to thicken it up some more, but the cornstarch on the chicken should thicken it enough.

 At this point you can add in the green onions and sunflower seeds, let it simmer for 3-5 minutes, check and see if any additional seasoning is needed, if not, your stir fry is ready!

You can serve this with some fluffy white rice or noodles. This recipe is really quick and easy, I do hope you give it a try and enjoy!

Chilli con carne.

Hello everyone, welcome back to my blog. Hope we all had a wonderful weekend. So, today's recipe is going to be an easy yummy stew called, chilli con carne!
I was introduced to this lovely dish in my first year in uni by my very good friend and then roommate Stephanie (shalla to dilichukwu :D). She used to always make it back then and it was soo good, I had to learn the recipe!

So lets start with the ingredients needed:

• 450 g of minced beef
• One large onion (chopped)
• One bell pepper (chopped)
• One red chilli (chopped)
• Three cloves of garlic (chopped)
• Two tomatoes (chopped)
• Two tablespoons of tomato puree
• One can of kidney beans
• Two bars of dark chocolate (optional)
• One tablespoon of dry chilli powder (optional)
• One teaspoon of smoked paprika
• One teaspoon of cumin
• One teaspoon of dry coriander
• Two beef bouillon
• One teaspoon of salt
• A dash of dry thyme

STEPS

Heat up your sauce pan or pot with a little drizzle of vegetable oil, add in your minced beef and stir till it's all brown. Then add in your onions and garlic, stir fry all together till the onions turns translucent, then add in the chopped chilli and bell pepper, stir fry for a minute or two and then add in the two tablespoons of tomato puree, also stir fry for a few minutes, then add in your chopped tomatoes, stir and mix well, then add in about 2 - 3 cups of water or if you have meat stock, you can use that instead.

After adding the stock or water, add in all your dry ingredients (salt, dry thyme, dry coriander, cumin, smoked paprika, dry chilli powder, beef bouillon). Stir and mix everything, then let it simmer for about 30 minutes. Taste and check for additional seasoning, if its ok, go ahead and add in your kidney beans, then let it simmer for another 15 minutes. Finally, add in the two bars of dark chocolate if you wish, stir and let it simmer for another 5 minutes atleast and your sauce is ready!

This recipe should be enough for about 4 servings.You can serve this with some white rice, pasta or any side of your choice. I served mine with some fluffy white rice :)

I really hope you give this recipe a try and enjoy :)

P.S. I have made this with and without the dark chocolate, and they are both amazing! But if you like a little bit of sweetness, definitely add in the dark chocolate :)

Buffalo chicken wings with veggie sides.

Hello everyone, hope we all had a lovely weekend. I want to share my take on buffalo chicken wings and I hope you enjoy my recipe :)

So lets get right into it and start with the ingredients needed:

• Ten pieces of wings (cut into flats and drumettes)
• Roasted vegetable puree (two tomatoes, two red chilli peppers, one onion and three cloves of garlic)
• One tablespoon of honey
• One tablespoon of rice wine vinegar
• One tablespoon of soy sauce
• One chicken bouillon
• One tablespoon of dry cayenne pepper
• A dash of salt
• A dash of dry thyme
• Vegetable oil
• Veggie sides (cucumber and corn)
• Sesame seeds

STEPS

Firstly, wash your wings, cut them into flats and drumettes, season your wings with salt ( or a seasoning of your choice) and deep fry them or boil them a little and then deep fry them. Add your veggies in a roast pan and drizzle a little vegetable oil on them, sprinkle some salt and black pepper, then cover with a foil and roast them in the oven for about 10 -15 minutes, like so

I roasted the veggies a little to bring out their lovely flavours. Now add the roasted veggies in a blender,  add the one tablespoon of dry cayenne pepper to it and blend till it is silky smooth, like so

Heat up your wok or pan, drizzle about two tablespoons of vegetable oil and then add in the vegetable puree, let it fry for about 5 minutes while constantly stirring it. Add in the chicken bouillon and soy sauce, a dash of dry thyme, stir a little and then add in the honey, stir again and then add in the rice wine vinegar. Keep stirring till the sauce reduces by a quarter at least, taste for seasoning and then add in the deep fried chicken. Mix and make sure everything is well incorporated and then let it cook in the sauce for about 3 - 5 minutes and your wings are done!! 

You can serve this with fries or any sides of your choice, I served mine with fresh cucumbers and boiled corn. And don't forget to garnish with sesame seeds when serving ;)

I really hope you give this recipe a try and enjoy!