Simple Kung Pao Chicken

Happy Wednesday guys! Today’s recipe is Simple Kung Pao Chicken – super quick and easy to make and so much better than your takeaway, I promise!

Simple Kung Pao Chicken

Ok, so let’s be honest, I’ve been quite behind for the last couple of weeks. I’ve barely completed my weekly tasks (I’ve got quite a few of them, as we all do) and on top of that I feel so tired. Was it the half-term? Not sure. Luckily I’m starting to pick my tasks and feel a bit more energised so should be back to normal soon. This was me complaining. Better get back to the recipe cause I’ll completely lose the focus of this post. 😃

Simple Kung Pao Chicken

I’ve been really into Chinese recently. We’ve had a few lazy nights when we ordered from our local Chinese shop(which by the way is delicious) and I was all about making Chinese at home. One of the recipes I recreated at home was this Simple Kung Pao Chicken. I also love the sticky Chinese ribs which I’m hoping to share with you next week.

Simple Kung Pao Chicken

The whole family loved the kung pao chicken. I served it with rice and some veggies. However, I usually have to make two separate pots – one for grown-ups and the other one for the kiddos. They have tasted some slightly spiced stuff but this chicken was too much for them. It was on fire!🔥 I loved it though. It really warmed me up.

Simple Kung Pao Chicken

All you need is chicken, peanuts (although i used cashews ), fresh chillies, soy sauce, sesame oil, honey, garlic & ginger – really simple but so tasty. You can also serve it with noodles.

Simple Kung Pao Chicken

Here’s how to make the Simple Kung Pao Chicken

Simple Kung Pao Chicken

Simple Kung Pao Chicken


  • 400g chicken, cut in chunks
  • 100g peanuts
  • 2 chillies, deseeded and chopped
  • 2 spring onion, chopped
  • For the marinade:
  • 100ml dark soy sauce
  • 2tbsp rice vinegar
  • 2tbsp honey
  • 3 garlic cloves, crushed
  • 1tbsp ginger
  • salt to taste
  • toasted sesame oil for frying
  • rice for serving


  1. Marinade the chicken and leave in the fridge for at least 30 minutes.
  2. Heat a pan with the sesame oil and start cooking the chicken. Leave for about 15 minutes, stirring occasionally.
  3. Add the peanuts, chilles & spring onion. Mix well and cook for anther 10 minutes.
  4. Serve with some rice and fresh lime wedges.
  5. Enjoy!
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Simple Kung Pao Chicken

I hope you guys like this recipe. Stay tuned for more tasty recipes coming very soon. Meanwhile, stay warm and well nourished. 😘 xx

Baked Tuna Meatballs

Happy weekend all! Here’s the Saturday recipe of the day – Baked Tuna Meatballs – yes, baked not fried, but still juicy, amazingly delicious and super simple to make!

Baked Tuna Meatballs

OK, so this was the first time I made meatballs from tinned tuna. I saw a few photos of tuna meatballs on the web and I thought that they looked quite delicious. So, I got all my ingredients and started cooking.

I chose to bake these simply because I’m not really keen in frying. Don’t get me wrong I love fried food too, it’s just the process I dislike. 🙂 I honestly fry food very rarely and almost every time regret it. 🙂 So I try to find alternatives(meaning cooking in the oven). 🙂

Baked Tuna Meatballs

But as I mentioned, the meatballs were so succulent and juicy, you’d probably thought they were fried. Well, I guess that’s because of the tinned tuna and also I didn’t completely drain it, I saved just a tiny bit from the sunflower oil. Yes, probably that kept the meatballs moist and so appetizing.

Baked Tuna Meatballs

Here’s how to make the Baked Tuna Meatballs.

Baked Tuna Meatballs
Prep time:
Cook time:
Total time:
Serves: 25
  • 3 tins of tuna in sunflower oil, drained, with a bit of sunflower oil left
  • 2tbsp breadcrumbs
  • 1/2 onion, chopped
  • 1 garlic clove, crushed
  • 1 egg
  • 100g Parmesan cheese, grated
  • fresh parsley, chipped
  • salt and pepper
  1. Preheat the oven to 200°C.
  2. In a bowl, combine the tuna, egg, onion, garlic and breadcrumbs. Season with salt and pepper and mix well.
  3. Add the Parmesan cheese and parsley, mix and make small meatballs.
  4. In a greased baking tray arrange the tuna meatballs and cook in the oven for about 20 minutes or until ready.


Baked Tuna Meatballs

I served the meatballs with quinoa with peas and corn. My kids really enjoy quinoa and have it quite often. I often add some veggies inside like carrots, peas, small broccoli, etc..

The tuna meatballs work well with lots of stuff, like you can have them with veggies, rice, pasta, whatever you fancy really. Or simply by themselves, with some kind of sauce probably.

Baked Tuna Meatballs

I think they would taste amazing in a creamy tomato sauce with some pasta so next time I might actually make this.

Oh, and they also make a great party food/canapes. Make them even smaller, prick them with cocktails stick and serve them to your guests. I’m pretty sure they would love them. 🙂

Baked Tuna Meatballs

Did I say that the kids love them too? It’s really one of the few things they genuinely like and I was so surprised they actually licked their plates and asked for more.:-) That was a huge success. So looks like from now on I’ll be making these quite often. And another plus is, you probably got all the ingredients in your kitchen cupboard/fridge. I mean, I always stock up on tinned tuna. It’s great for quick and easy meals and I use it a lot – in sandwiches, pasta, wraps, salads and whatnot.

Tip: Why not try adding a splash of hot sauce in the tuna mixture for some extra heat. 🙂

10 Simple & Healthy Salad Recipes

Happy Friday Guys! So today’s post is a round-up of the 10 Simple & Healthy Salad Recipes I love.

To be honest, they’re much more than that, but these are the ones I picked for you.

I do make and consume lots of salads so for me it’s important to make them different and tasty every time. I often add fruit, cheese, seafood, meat and seeds. And some of them get so filling that they can easily pass as a main. 🙂 I’ve got some really skinny ones but most of them are packed with goodies.

Here we go…

MeatlessMonday: Pumpkin & Black Quinoa Salad with Tahini Dressing

So this beauty is made of black quinoa, roasted pumpkin and creamy tahini dressing. Oh, there’s a handful of sunflower seeds for that extra crunch. It’s perfect for the cold days, especially during the pumpkin season. 🙂 It’s super filling and amazingly tasty. Definitely one of my fav!

Pumpkin & Black Quinoa Salad

Meatless Monday: Raspberry Rocket Salad with Cottage Cheese & Avocado

This one is a typical salad I eat during a hot summer day. It’s very light and refreshing but at the same time it’s very nutritious. It’s packed with vitamins and minerals so it’s really good for you. And of course, it tastes delicious! The combination of cottage cheese and fresh ripe raspberries is divine. 🙂

Raspberry & Cottage Cheese Salad

Loaded Shrimp Salad

Well, let me see, this one is a bit on the naughty side, but I every bite of it is pure happiness. 🙂 It’s more of a taco bowl/salad, inspired by my love of Tex/Mex food. What’s not to love about it – succulent shrimp, ripe avocado, crunchy tortilla chips, pinto beans, Mozzarella cheese and a generous serving of sour cream – all in one comforting bowl. 🙂

Loaded Shrimp Salad

Kale, Blueberries & Blue Cheese Grilled Chicken Salad

I’ve been having lots of kale salads recently(recent years I think) so I really tried to mix things ups and make them tasty and pretty. 🙂 This is definitely the one I like most from the kale variety. The blueberries and blue cheese work so well together and the grilled chicken add some extra deliciousness. It’s all taste crunchy, juicy and fresh. 🙂

Kale, Blueberry & Grilled Chicken Salad

Leftover Beef & Pear Rocket Salad

This one I actually made from leftovers. I used some lean beef, ripe pears, rocket and raisins. It turned out the combination was really satisfying and quite filling. You can easily use it as a main dish, plus you get your five a day. 🙂

Beef & Pear Salad

MeatlessMonday: Kale & Orange Quinoa Salad

Simple, but very refreshing salad, ready in just a few minutes. The orange got this salad to a whole different level. 🙂

Kale & Orange Quinoa Salad

MeatlessMonday: Black Quinoa, Farro & Rice salad with Radishes

Next one – earthy and nutty flavour and packed with goodness. This grain salad will keep you full for a long, long time and will give you the energy you need for the busy day ahead.

Black Quinoa, Farro & Rice Salad with Radishes

Grilled Halloumi & Sweet Baby Peppers Quinoa Salad with Raisins

Grilled Halloumi Cheese? Yes, please. Grilled Baby Peppers & Rocket to go with it? Perfect. It’s more of a cheese with salad this one, but as I love Halloumi it’s perfect for me. Well, may be a few pieces less next time. 🙂

Grilled Halloumi & Baby Peppers Salad

MeatlessMonday: Zucchini Spaghetti & Kale Salad with Radishes

For all of you who are on a raw vegan diet, this is delicious, absolutely lovely salad to make in the summer days, either to accompany your mains or as a side. You might’ve noticed, I do like radishes. 🙂

Zucchini Spaghetti & Kale Salad with Radishes

Pomegranate & Feta Cheese Quinoa Salad

I remember I made this pomegranates during the festive period last year and they got really popular amongst my friends and family. Not only they look pretty but they’re also very yummy, with my favourite feta cheese and quinoa – simple but tasty.

Stuffed Pomegranate with Quinoa & Feta Cheese Salad

Shredded Goose & Shrimp Sandwich

Happy Wednesday guys! The recipe of the day is Shredded Goose & Shrimp Sandwich!

Shredded Goose & Shrimp Sandwich

Let me tell you, these sandwiches are absolutely amazing, not really on the healthy side, but definitely worth every single bite. They’re in my top 10 comfort food list. I just love sandwiches like these – loaded with lots of cheese, fresh and crunchy salad, shrimp and tasty goose!

I would’ve probably used the goose only but then I found some shrimp hidden in my fridge and really felt like having shrimp. So I decided to combine goose and shrimp in this succulent sandwich. What a great idea it was! 🙂 I buttered the bread and made it nice and crunchy. All the ingredients though are quite filling so a half of these was more than enough for me. Well, I saved my other half for the next day. 🙂 And of course I ate these beauties with lots of hot sauce. For some reason, I always use hot sauce on shrimp and meat. It jus goes perfect – spicy and simply delicious!

Shredded Goose & Shrimp Sandwich

I rarely make roasted goose but it’s definitely one of my favourite food to roast. 🙂 I mean, it’s so juicy and scrumptious and just irresistible. I used lots and lots of spices and some clementines that I used to stuff it and it turned so aromatic and bursting with flavour. The meat is soft and quite fatty, but that makes it super yummy. Oh, and a quick tip – save the goose fat! It makes wonders when added in your recipes. Try some roast pots with goose fat and you’ll know what I mean.

My point was, I actually used leftovers from the goose I had made. I also use these in pasta, wraps and salads. Goose is absolutely lovely! 🙂

Shredded Goose & Shrimp Sandwich

Well, after that feast, you’ll probably need a good workout but it is all worth it! And I’d like to think this way – I’m actually burning calories while cooking so a delicious meal is well deserved. 🙂 Especially after a long and exhausting week! So why not make these like your perfect weekend treat! We all deserve it. 🙂 After all, you need some energy for the busy week ahead. 🙂

Shredded Goose & Shrimp Sandwich

Here’s how to make the Shredded Goose & Shrimp Sandwiches.

Shredded Goose & Shrimp Sandwich
Prep time:
Cook time:
Total time:
Serves: 15
  • 150g shrimp, cooked
  • 100g goose, cooked and shredded
  • 150g Mozzarella cheese, grated
  • 100g Mild Cheddar cheese, grated
  • 4 bread slices
  • fresh salad leaves
  • 2tbsp garlic sauce/mayo
  • 1tbsp butter
  1. In a heated pan with butter, place the bread slices and cook for a minute or two on each side until golden and crispy.
  2. Add a bit of garlic sauce or mayo on each slice and then add the shredded goose and shrimp, dividing it equally between the two slices of the slices. Add the grated cheese and place in the oven or microwave to melt the cheese(I used the microwave and it worked fine).
  3. Arrange some salad leaves on top and close the sandwich with another slice of bread. Cut in half and serve with some hot sauce.!


Shredded Goose & Shrimp Sandwich