Chicken Fajitas

COVID-19 Movement Control – Day 72
Lunch: Chicken Fajitas

Chicken fajitas, a classic Mexican recipe that is easy to prepare and a flavorful meal. I marinated the chicken yesterday so that the chicken is seasoned well and I could cook it fast for lunch today since it’s a working day, the usual WFH.

We ate it 3 different ways ie with quinoa, wraps and butterhead lettuce. Top it with avocado and a dollop of sour cream. So yummy and healthy.

Ingredients::

Ø  Fajita Seasoning

  • 1/2 tbsp chili powder
  • 1/2 tbsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper

Ø  Chicken Fajitas

  • 3 boneless skinless chicken breasts, halves the thickness
  • 1 onion, thinly sliced
  • 3 bell peppers , thinly sliced
  • 2 tbsp olive oil
  • 1/2 lime

Ø  For Serving

  • Tortillas
  • Butterhead lettuce
  • Sour cream
  • Pico de gallo
  • Avocado

Instructions:

  1. Add the fajitas seasoning ingredients to a small mixing bowl and stir together.

2. Season the chicken. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers press it into the chicken.

3. Cook the chicken. Heat a large skillet over medium heat and lightly coat it with a drizzle of olive oil or avocado oil. Sear the chicken breasts for about 7-8 minutes on each side.

Then remove them from the pan and let the chicken rest for a few minutes before slicing into strips.

4. Saute the bell peppers and onion. While your chicken is cooking, cut the bell peppers and onion into thin slices.

Once the chicken is removed, saute the bell peppers and onion in the same skillet over medium heat for 4-5 minutes, stirring frequently until caramelized.

5. Mix together. Add the chicken back into the skillet, add a squeeze of fresh lime juice (A must as squeeze of fresh lime adds a punch of flavor) and stir everything together.

6. Wrap it up. Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.

 

Shrimp Taco Bowl

COVID-19 Movement Control – Day 55

Lunch: Shrimp Taco Bowl

My third attempt of Poke Bowl. Butter garlic shrimp with mango salsa and cabbage salad. Recipe inspired from Downshiftology. I found her while looking for meals prep ideas and saw several interesting posts by her.

The shrimps were juicy and succulent. The mango salsa had the sweet and sour refreshing taste. The cabbage gave a crunchy healthy taste to the bowl. I had white rice at the bottom of the bowl. I love the colours of the food and I can see myself eating this often.

(A) SHRIMP

Option 1: Garlic butter shrimp

Ingredients:

  • 3 tablespoons butter, or more as desired
  • 600g large shrimp
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4-5 cloves garlic, minced
  • 1 lemon, juiced
  • Fresh parsley, chopped to garnish

Instructions:

  1. Melt the butter in a skillet over medium high heat and then stir in the garlic. Cook this for about 30 seconds.
  2. Add the shrimp to the skillet and season it with salt and pepper. Cook the shrimp for about 2-3 minutes on each side or until the shrimp begins to turn pink. Do not overcook shrimp or they will become rubbery.
  3. Take the shrimp off the heat and stir in the lemon juice. If you’d like it extra buttery, you can add more butter now as well.
  4. Garnish with freshly chopped parsley and serve.

Option 2: Fajitas shrimp

Ingredients:

  •  1 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/4 tsp Paprika
  • 1 clove minced Garlic
  • 1 tsp Kosher Salt
  • 300 g Fresh Shrimp
  • 1 tbsp Olive Oil.

Instructions:

  1. Mix together and add Shrimp. Marinate 20 minutes before grilling/frying.
  2. Add olive oil and fry Shrimp 2-3 minutes per side.

 

(B) MANGO SALSA

Mango salsa, a perfect blend of sweet and zesty taste which is good with Tortilla chips or add it to meals for boost of fresh sweetness i.e. pair with tacos, fajitas, burrito bowls, salads, etc.

Ingredients:

  • 1 ripe (1 cup) mango, peeled, pitted, and diced
  • 1/2 small (1/4 cup) red onion, diced
  • 1 medium cucumber, sliced and diced
  • 1 jalapeno, seeded and finely diced – reduce or omit to adjust spicy level
  • 1 tbsp cilantro leaves or fresh parsley, finely chopped
  • 1/2 lime, juiced
  • 1/4 teaspoon salt

Instructions:

  1. Once you have prepared all the ingredients, toss them into a bowl and stir everything together until it’s combined.
  2. Let the salsa rest for about 10 minutes for the flavors to blend together or serve right away with a side of tortilla chips.

(C) SLAW

Ingredients:

  • 2 cups chopped Red Cabbage
  • 2 cups chopped Green Cabbage
  • 1 stalk chopped Green Onion
  • 2 tbsp chopped Cilantro
  • 3 tbsp Mayonnaise
  • Juice from 1/2 Lime
  • 1 tsp Kosher Salt
  • 1 tsp Sugar

Mix together, set aside.

(D) ASSEMBLE TACO BOWL

  1. Scope rice (white, brown or quinoa rice) on serving bowl
  2. Place shrimp on top of rice
  3. Add Mango Salsa and Slaw
  4. Add fresh Avocado and cherry tomatoes to add flavor and colour to the food.

Mid-Autumn Festival with Mushroom Chicken Rice

Today is Mid-Autumn Festival. The haze situation is bad and no one in our family organised any outdoor lantern session. It rained in the evening and now the floor is wet. Not in the mood to light up any candles outside the house.

With API reading of above 200 in our area, I decided to cook and eat at home. Not going out for family dinner. I cooked simple mushroom chicken rice with spare ribs and fish balls soup for dinner.

This mushroom chicken rice recipe is from Nestle, which I obtained from their website back in Nov 2012. I’ve made some changes to it to suit my family taste. It is a simple and nutritious meal.

Ingredients:

  • 1 tablespoon cooking oil
  • 5 shallots, sliced thinly
  • 2 inch ginger, julienned
  • 500 g boneless chicken meat, fat and skin removed, cut into small pieces
  • 8 pcs (about 20g) dried shiitake mushroom, soaked and sliced thinly
  • 1/2 tablespoon sesame oil
  • 2 cups rice, washed
  • 2 1/2 cups water
  • 2 tablespoons spring onion, sliced thinly
  • 1 tablespoon salted fish, fried (optional)

Gravy Mix:

  • 1/2 teaspoon salt
  • 3 tablespoons water (I used stock from spare ribs soup that I was boiling)
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoon oyster sauce

Phototastic-28_9_2015_e21bad96-26b5-47bf-aaf0-64885af11f53  Cooking Steps:

  1. Cook rice in a rice cooker with 2 1/2 cups of water.
  2. Heat oil in a wok, then fry shallots and ginger until fragrant.
  3. Add chicken and mushrooms and fry for 5 minutes.
  4. Add sesame oil and gravy mix.
  5. Leave to simmer on medium heat for 3 minutes. Then set aside.
  6. When the rice is just cooked (grains are fluffy, about 20 minutes), add in the chicken mixture.
  7. Stir, then cover the lid of and leave to cook for another 10 minutes.
  8. Garnish with spring onions or fried salted fish (optional) and serve with thinly cut chili and garlic in soya sauce.

WP_20150927_2081I also boiled spare ribs and fish balls soup to complement the mushroom chicken rice.

WP_20150927_396 The boys enjoyed the dinner and we saved the hassle from busy restaurant on Mid-Autumn festival, a Sunday evening of haze.

WP_20150925_3349Cute biscuits from Jaden’s classmate who came over to play with him over the school holiday.

Ever since I watched the HK drama, I always love to wish this in every Mid-Autumn festival … 家好月圆, 庆中秋!