Chicken Stir Fry

Chicken stir-fry is one of those easy go-to dishes that I like to make a LOT. It is incredibly easy to prepare, takes under half an hour (with practice!) and is also a great way to get your daily dose of veggies.

The below recipe can be varied and is a great ‘base recipe’ to start off with . Depending on the veggies you have at hand, you can omit or add any combination of vegetable depending on personal tastes!

Chicken Stir Fry (approx 4 servings)

  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • A pinch of salt
  • 1 pound boneless, skinless chicken breasts or thighs, cut into small pieces (I find that thighs have more flavour)
  • 1 red bell pepper
  • 2-3 small heads of broccoli
  • 2 medium garlic cloves, finely chopped
  • 1 large onion, diced
  • 1 medium courgette (zucchini for Americans)
  • 1 medium carrot
  • 1 tablespoon vegetable oil or coconut oil (I prefer coconut oil)
  • Steamed white rice, for serving
  1. Place the diced chicken in a medium bowl and mix in the oyster sauce and soy sauce so that the meat can marinate. Set aside for approximately 10-15 minutes at room temperature whilst you prepare the vegetables.

  2. Prepare the vegetables as follows:
    - Remove the seeds from the bell pepper and cut into small 1/2 inch slices.

    - For the broccoli, cut the florets into 1/2 inch pieces and the stem into slightly smaller 1/4 inch slices.

    - Cut the ends off the courgette and quarter it lengthwise. Slice it across the quarters to create 1/4 inch thick triangular slices.

    - For the carrots, it is very important that your slices are not too thick or it will not have time to cook through when you stir fry them. Aim to keep your slices no more than a 1/4 inch thick. Cut into discs or smaller quarters.

  3. When the chicken has marinated for around 15 minutes, heat a medium sized wok or large frying pan over high heat and add the chicken with the marinade to the pan. Distribute the chicken evenly. You don't need oil at this point because the marinade is a sufficient amount of liquid. Stir fry the chicken until cooked through (usually 5-6 minutes), stirring frequently to prevent the chicken sticking to the pan. Once cooked through, set aside.

  4. Whilst the chicken is cooking, I usually prepare the veggies simultaneously. Heat up the olive oil (or coconut oil) in a large skillet or wok. Using a spatula, add the carrots, bell peppers, garlic, onion and broccoli and sauté the vegetables for about 4 minutes, or until they start to soften. Add the sliced courgette last and stir fry for an additional 3 minutes or until soft. Keep an eye on the carrots in particular as these take the longest to cook through.

  5. Add the cooked chicken with marinade to the vegetables and mix well. Add a pinch of salt, to taste. Cook a further 2-3 minutes until the sauce thickens slightly and has fully covered the vegetables.  Serve immediately with steamed rice.

Healthy Gluten-Free Banana Protein Oat Cookies

Did I really just write ‘Healthy’ cookies? Yep. I think I did! These cookies are packed with protein, vegan, gluten-free (depending on the protein powder of course) and quite frankly, probably the healthiest a cookie is going to get aside from eating no cookie at all that is.

Before I was introduced to these particular cookies, I was making cookies practically every week for quite a few months (at the request of my siblings of course) and not the healthy cookies named after this post, but the type of full-fat gooey chocolate chip cookies that silenced you as you enjoyed them. In fact, I was making that type of cookie so often that my boyfriend felt that an intervention was needed because their deliciousness was starting to have an impact on his waistline!

Being ever the champ, Brian decided to search for healthier alternatives to getting a sugar fix and we adapted the below from a recipe we found on Reddit. They take only 15 minutes to prepare (another 15 mins to bake) and they are delicious! Sometimes we like to stuff them in our faces for breakfast. 


Healthy Banana Protein Oat Cookies (approximately 8 cookies)

  • 2 ripe bananas
  • 1 cup (90g) of oatmeal/porridge oats
  • 1 scoop of 100% Whey protein powder (We use gluten free chocolate flavour protein) **
  • 1/2 cup (70g) of raisins (or walnuts, whichever you prefer)
  • 1/4 cup (23g) shredded coconut
  • 1 tsp. vanilla extract
  1. Preheat the oven to 350 F (180 C).
  2. In a large bowl, mash up the bananas with a fork and add in the oats, coconut, protein and vanilla. Mix well and then add the raisins (or walnuts) last. The mixture should be sticky!
  3. Scoop the dough into cookie shapes and place on a lightly greased baking tray or grease-proof cookie sheet. Please note that the cookies generally keep their shape once baked and don't really expand so make them the size/shape you would want to eat!
  4. Bake for 15-20 minutes.
  5. Allow to cool for 10 minutes and enjoy! Store any leftovers in the fridge for later. 

**Protein powder usually comes with a scoop in the container but if you don’t have one it is approx. 30g in weight.

Turkish Poached Eggs with Yogurt (Cilbir aka Sultan food)

The first time I heard about Turkish eggs, I was reading a yelp review raving about how delicious it is and although I was intrigued I was definitely quite iffy on the idea. The thought of dipping my toast in a bowl of Greek yoghurt, poached eggs and melted chili butter sounded too strange. But there I was looking at the reviews for great brunch restaurants like Kopapa and Providores and there was rave after rave about Turkish eggs.

I pulled the trigger. Brian and I went to Providores for brunch and I decided to see what all the fuss was about. On their own these ingredients are fine, but together? What could turkish eggs possibly achieve that good old egg n soldiers could not? But oh my god, together! I took one bite of toast dipped in eggy, buttery, yoghurty goodness...


I think it's safe to say that Turkish eggs have forever changed my view on Greek yoghurt. I will never again set eyes on a pot of Greek yoghurt without thinking of whether I have some eggs, butter, spices and toast to accompany it. Since that fateful day sometime in June 2014, I have never bought Greek yoghurt for any other reason.

So here. I ask, no wait, I implore you, to give it a go. Together, let's increase sales of Greek Yoghurt 500%.

Turkish Eggs (2 servings)

  • 300g (1.2 cup approx) of plain Greek Yoghurt
  • 50g (4 tablespoon) unsalted butter 
  • 1/2 teaspoon paprika 
  • 1/2 teaspoon cayenne pepper
  • A pinch of salt and ground black pepper, to taste
  • Half a teaspoon of chilli flakes (optional)
  • 1 garlic clove, mashed into a paste (optional)
  • 4 eggs
  • 5-6 tablespoons of (1/2 cup) vinegar (optional) 
  • 4 slices of toast (to serve)
  1. Mix the yoghurt and garlic together. Make sure the garlic is finely crushed as large chunks can be a little overpowering when eaten! I've also used half a teaspoon of powdered garlic in the past and it just as great. Season with salt and pepper, to taste. Split the yoghurt mixture between two bowls and set aside until ready to serve. 
  2. In a small pan, melt the butter, paprika and cayenne pepper. Do not burn/brown the butter but once the mixture has reached a very light sizzle, turn the heat off and add the chilli flakes. Set aside.
  3. To poach the eggs, heat a large pan with a few inches of water. Adding 5-6 tablespoons of vinegar to the water is down to personal preference. Vinegar will help the eggs coagulate (set) but the vinegar can impart a subtle taste on the eggs. I prefer to skip the vinegar for that very reason but if you don't poach eggs very often you may find this is the trick that will give you those perfectly shaped poached eggs. When the water is at a rapid simmer, crack one of your eggs into a cup and gentle slide it into the water. Repeat with the remainder of the eggs. For a soft runny poached egg, 2-3 minutes should be ideal. Using a slotted spoon carefully scoop out the eggs (allow them to drain) and then place 2 eggs in each of the yoghurt filled bowls.
  4. Drizzle the melted chilli butter over the yoghurt and eggs. Serve with a couple of slices of freshly toasted warm country bread on the side. Serve immediately and ENJOY! 

P.S. I hear this is what Ottoman sultans used to eat! :)