Tag Archives: chicken

Warm Udon Noodle Soup

The mercury in our thermometer is dropping, so we are now collecting the best soup recipes to make for the cold winter nights. Next time you are home late from work – because the roads were so bad, of course – whip up a steaming bowl of warm udon noodle soup. You can omit the chicken and use vegetable stock for a vegetarian-friendly family, or swap in beef with beef stock for a slightly different flavour. We made this after a long day, and it was just what we needed!

1) Slice raw chicken breast, season with salt and pepper and cook until done.

cooking chicken

2) In a separate pot, stirfry mixed vegetables, and once soft, add stock of your choice. Bring heat up until soup boils.

vegetables in broth

3) Once the soup is boiling, add liquid sauce of your choice to chicken. We used hoisin sauce, soy sauce and hot sauce.

cooking chicken and vegetables for soup

4) Combine chicken in its sauce to soup and stir together. Before serving, separate and add udon noodles. Stir until noodles soften.

soup and noodles all mixed

5) Serve and enjoy!

noodle soup

Easy Chicken & Veggie Stirfry with Quinoa

This dish is incredibly easy, and quick to whip up! It is also very filling and HEALTHY! If you are watching your sodium, just be sure to accordingly adjust the amount of soy sauce/teriyaki sauce/hoisin sauce. We pre-made the quinoa and marinated the chicken earlier in the day, but this can all be done in less than an hour at dinnertime.

Delicious chicken stirfry with vegetables and quinoa

Start with two chicken breasts, sliced into strips. Put into a Ziploc bag, and add garlic, ginger powder, soy sauce and hoisin sauce. Close Ziploc bag and mix around, making sure to coat each piece evenly with the marinade. Leave to marinate for up to 12 hours in the fridge, or while you prepare the quinoa and vegetables.

Prepare quinoa according to box directions if you’re making the whole amount (you will have leftovers, but you can keep the cooked quinoa in the fridge for a few days and add to salads, substitute for rice, etc.) If you choose not to make the whole box, the quinoa to water ratio is 1:2; in other words, use 2 cups of water for every cup of quinoa.

Cooked Quinoa in a pot

While the quinoa is cooking, rinse and chop the broccoli into small pieces, wipe down the mushrooms with a damp cloth and chop, and chop up cabbage (or, simply used pre-chopped cabbage from a coleslaw mix).

Vegetables in a Skillet


In one pot, we cooked the chicken until done, and in another, we cooked the veggies until slightly softened. We added the chicken to the vegetables, and stirfried with a small amount of hot sauce, teriyaki sauce, and a dash more soy sauce.

Cooking with Kitchen Charm

Stirfry made in Kitchen Charm cookware


Once the chicken and veggies were well coated, we added 3 large scoops of quinoa, and tossed everything together before serving. (The picture below is post-serving). Enjoy!



2 chicken breasts, sliced
1 tbsp chopped garlic
1 tsp ground ginger
2 tsp (+1 tsp) soy sauce
1 tbsp hoisin sauce
1 box Black & Gold quinoa (or less, your choice)
1 cup chopped broccoli
1 cup chopped mushrooms
1 cup chopped cabbage
2 tsp hot sauce
2 tbsp teriyaki sauce

Serves 3. Everything cooked in Kitchen Charm cookware.

Chef Warren’s Chicken Curry

The seasons are changing, and now it’s time to switch from the barbecue to the stove. Try whipping up something warm and comforting tonight – try Chef Warren’s delicious and easy chicken curry recipe.


1 package chicken thighs, boneless skinless
4 cardamom seeds
2 tbsp fresh garlic
4 tbsp fresh ginger
1 tbsp sesame oil
cracked black pepper and salt
4 tbsp curry powder
1/2 tbsp dried basil
1 white onion, chopped
1/4 green cabbage, chopped
2 stems of celery, chopped
2 large carrots, peeled and chopped
1 white potato,  roughly chopped
1 cup mushrooms, sliced in half
1/2 tin coconut water, with pulp
1 container chick broth
Corn flour + water, for thickening


Preheat pot at medium heat until water beads.

Mix chicken thighs with cardamom seeds, garlic, ginger, sesame oil, cracked black pepper and salt. Put the chicken into the pot without oil, searing on one side for 8-10 minutes with the lid ajar.

Flip the chicken after 10 minutes, keeping pot on medium heat. After flipping chicken, add in the curry powder, dried basil, and then the vegetables, excluding the mushrooms. Put the lid on, wait for moisture to come out of the vent as vegetables will start to sweat. Mix together.

Add coconut water and cover the mix with chicken broth. Once bubbling rapidly, add mushrooms and allow to cook for 10 minutes on medium high heat with the lid ajar.

After another 10 minutes, add corn flour slurry to thicken.

Pull up heat a bit and cook for 12-15 mins.

Readjust seasonings if necessary.

– Chef Warren at chefwarren.ca