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.


Sweet + Spicy Nuts

These sweet and spicy nuts are a great little snack, a perfect addition to a cookie box, or a holiday hostess present. Any way you choose to use them they will be a hit!


Well it’s Monday, 2 weeks until Christmas Eve, and 4 days until we head back home for Christmas. As much as i’m loving the weather here in LA and will probably complain about how cold it is within a day of being home, I still am excited to get back.

We went to the Grove last night which, if you have never been, I highly recommend. They have so many pretty lights on the trees, a band paying Christmas music, and cute little train you can ride around on. Later in the evening they also have snow flying off of the rooftops! It was so much fun to hear the excitement of everyone around us when it started and it made me wonder how many of them have never had a white Christmas. They do a really great job of making it feel very magical and festive!

So since were now officially in Christmas crunch time I need to get busy getting everything ready. I may be the only person that is transporting all of their holiday goodies from LA to Calgary, but hey, whatever works right?

I always like to give something homemade as a gift and I feel like it’s nice to have an assortment of sweet and salty offerings. These nuts are a perfect addition, not only because they taste so good, but also because nuts are a holiday staple - these ones just don’t require that pesky nutcracker!


prep time 10 minutes

cook time 30 hour

total time 40 minutes

servings 16 - 1/2 cup servings


4 tbsp butter

2 tsp chili powder

2 tbsp maple syrup

3 tsp salt

8 cups mixed nuts


Preheat oven to 300 degrees. In a large bowl pour your 8 cups of nuts and set aside (I used mixed nuts but you can use any type that you like). In a small saucepan melt butter then add in chili powder, maple syrup + salt.

Pour butter mixture over nuts and stir well until fully coated. Spread in a single layer on 2 baking sheets and bake for 15 min. Remove from oven, stir well and then return to oven and bake another 15 min. Allow to cool completely before putting in jars or bags.