Sweet + Spicy Chilli Chicken with Crunchy Cucumbers

This sweet + spicy chilli chicken has everything that you love about takeout without all of the calories. Perfect served over rice or on its own!


I don’t know about you guys, but I love chicken when it's sweet, sticky, + spicy. Most of the time at restaurants it’s deep-fried which is super yummy, but let’s be honest, not something that we want to eat all of the time.

So this recipe is a great alternative when you want that traditional take-out taste but without the calories. I also think that the cucumber is a great addition to freshen it up and add a crunchy freshness that is perfect for this dish.

This Chilli Chicken is perfect as a main dish served over rice, or, if you're like me, on its own as your full meal! I hope you enjoy this as much as I do!


prep time 20 minutes + 1 hour brining

cook time 10 minutes

total time 1 hour 30 minutes

servings 4


1.5 lbs chicken breast

2 cups pickle juice

2 tbsp oil

6 cloves garlic

1 tsp red chilli flakes

3 tbsp white sesame seeds + more to garnish

1 tsp vinegar

1 tsp soya sauce

2 tbsp ketchup

1 1/2 tbsp honey

1 tsp sambal

1 long English cucumber cut into 1 inch pieces

2 green onions


Cut chicken into 1-inch pieces and place in a ziplock bag. Pour pickle juice over chicken and allow to brine for 1 hour.

To make the glaze in a small bowl combine oil, garlic, chilli flakes, sesame seeds, vinegar, soya sauce, ketchup, honey and samba. Whisk until combined then set aside.

Drain chicken and pat dry using a paper towel. Using a wok or large frying pan cook chicken over medium heat for 5-8 minutes or until chicken is fully cooked and golden brown. Pour glaze over the cooked chicken and stir 1 - 2 minutes or until coated. Remove from heat, add in cucumbers and toss to coat. Garnish with green onions and sesame seeds - serve immediately.


Vietnamese Subs

Vietnamese subs aka Banh Mi. One of the best sandwiches you can get - that is if you love cilantro!


Ok so do you guys love Vietnamese subs aka Banh Mi as much as I do? I think they are one of the best sandwiches you can get - probably because of all of the cilantro. Now I know cilantro is controversial, but if you ask me if you don’t like cilantro don’t even bother making this. Kidding, but seriously, cilantro makes this recipe and I have never tried it without!

This sandwich is really easy to throw together and in my opinion just as good as you can get at any sub shop or restaurant. It also makes 8 subs so it’s a great way to feed a crowd or pre your lunches for the week. Since you don’t have any “saucy” vegetables on this sub - ie tomatoes - you can get away with making this a bit in advance which is always a win-win!

The other great thing is that if you don’t want to make this with pork you can easily sub chicken, steak or even tofu so you can customize it to your preferences.


prep time 45 minutes + 8 hours marinating

cook time 20 minutes

total time 1 hour 5 minutes

servings 8


For the marinade

2 lbs pork roast or pork tenderloin

6 cloves garlic

1 tbsp grated ginger

1 shallot

4 tbsp soya sauce

1/4 cup honey

3 tbsp oil

1 tsp black pepper

1 tbsp sesame oil

For the quick pickled carrots

1 large carrot

1 cup water

1/3 cup vinegar

1/3 cup white sugar

2 tsp salt

For the Sandwich

8 sub rolls

1/2 cup mayo

1/2 cucumber

1/2 jalapeno

1 large bunch cilantro


In a large ziplock bag combine finely chopped garlic, shallot, grated ginger, soya sauce, honey, oil, pepper and sesame oil. Add in very thinly sliced pork roast and allow to marinade a minimum of 8 hours.

In a small saucepan combine water, vinegar, sugar and salt. Stir until sugar and salt are dissolved. Meanwhile julienne your carrots and place them in a mason jar then pour your pickling liquid over. Allow to sit in the refrigerator a minimum of 1 hour.

In a large frying pan sear marinaded pork over medium heat being sure not to overcrowd the pan (this will take 4-5 batches depending on the size of your frying pan).

To assemble

Slice each roll in half and broil 2-3 minutes or until lightly golden. Evenly divide mayo over each roll then layer with thinly sliced cucumber, pork, pickled carrots, thinly sliced jalapeño and a big bunch of cilantro. Serve immediatly.


Cucumber Ginger Gin Fizz

This Cucumber Ginger Gin Fizz is the perfect healthy-ish cocktail. With a full blended cucumber and some spicy ginger, it’s like having your green juice and cocktail too!


So apparently today is Blue Monday - the most depressing day of the year, so I say you should definitely do something extra fun today to combat those winter blues. I would highly recommend making up a batch of cocktails and watching an old classic on Netflix.

The best thing about this drink is that since your using a full cucumber, so if eating healthy was one of your New Years resolutions this drink is the perfect option. By blending the cucumber you get a bit of foam on the top which I personally love, but that’s not your thing you could certainly strain your drink and it is still just as awesome.

This also makes a really great mocktail, so if you are in the middle of a dry January no fear, this is almost as good without the gin.


prep time 10 minutes

cook time 5 minutes

total time 15minutes

servings 4


1 long english cucumber

1 inch piece of ginger peeled

2 lemons

4 oz gin

1 cup sugar

1 cup cold water

soda water



To make your simple syrup combine sugar and water in a small saucepan and bring to a low simmer. Stir constantly until sugar is fully dissolved - allow to cool.

In a food processor place your cucumber that has been cut into 1-inch slices and your peeled ginger. Blend until cucumber is fully pureed and no chunks are remaining.

Pour your cucumber ginger mixture into a cocktail shaker along with the juice of 2 lemons, 4 oz of gin and 4 oz of simple syrup. Top with ice and shake until well combined. Divide between 4 glasses and top with soda water.

*If you don’t use all of your cucumber ginger puree store in a sealed container in the refrigerator for 2-3 days.