Quick Soy-Garlic Chicken

A few days ago, I wanted to make sandwiches for dinner. As far as sandwiches go, the outcomes are usually predictable, and boring. Then again, a sandwich can be such a versatile container for textures and flavours.

Why then do we almost always stick to the tried and tested? If you experiment with sandwiches, do leave a comment with an example of your work – I’d love to know!

So, I thought I’d make a filling that was different from what we were used to.


  • Chicken breast, boneless, 500gm, cut into strips
  • Dark soy sauce, 1 tbsp
  • Light soy sauce, 1 tbsp
  • Fish sauce, 2 tsp (optional)
  • Onions, 2 medium, sliced
  • Garlic, 10 cloves, finely chopped
  • Sesame seeds, white, 1 tsp
  • Black pepper, freshly ground, to taste
  • Salt, to taste
  • Vinegar, 2 tsp
  • Oil, 2 tbsp


  1. Heat oil, fry onions and garlic till the onions are translucent, but not browned
  2. Add the rest of the ingredients, except sesame seeds. Mix well.
  3. Simmer till the chicken is cooked.
  4. Add sesame seeds

We stuffed this chicken into our sandwiches and they turned out great. The chicken added elements of juiciness, texture and flavour, and we loved our dinner that night!


Phat Green Mama

Yesterday I went to a shopping complex and remembered we didn’t have any vegetables at home. There was a shop in the complex, and I went there, and left in perhaps 5 seconds. Nearly every vegetable there was not only high priced, but wilted and quite sad. You see, theĀ mandi tends to spoil us and that’s where I headed to next. When there, nearly every stall had crisp, fresh greens discarded alongside that apparently no one wanted to pay for or eat. The healthy cheapskate in me took over and I asked for them and every vendor happily stuffed my bag, no questions asked. Now greens tend to wilt and go yellow and other such undesirable colours quite quickly and so we made a lunch almost entirely out of them. I call it, the Phat Green Mama. These are the type of meal changes that have helped me and my clients lose oodles of weight, feel better and ultimately, live better.

Phat Green Mama tastes cool, refreshing, crunchy, very green and is almost entirely guilt free. There’s crunch coming from the fresh greens, warm comfort from the eggs and the not-totally-dry yolks, the mushrooms have their own lovely flavour enhanced by butter and garlic and no carbs. When you’re done eating, you’ll feel fulfilled, satisfied and not at all heavy.


  • 6 – 7 Beetroot greens, washed
  • 2 – 3 Radish greens, washed
  • 1 packet Mushrooms, washed and trimmed
  • 2 tbsp Garlic, chopped
  • 1 medium Onion, sliced
  • 1 medium Tomato, quartered
  • 400gm Yogurt
  • 2 tbsp Olive oil
  • 1 tbsp Butter
  • 1 tbsp Black peppercorns, freshly ground
  • 2 Eggs, boiled
  • Half a lemon, quartered


  1. Beetroot greens: Separate leaves and stalks, chop stalks, chiffonade leaves, except for four large ones.
  2. Radish greens: Separate leaves and stalks, chop stalks, tear leaves
  3. Mix the olive oil black pepper and salt to taste into the yogurt


  1. Melt butter
  2. Add garlic, brown slightly
  3. Add onions, keep till transparent/pinkish
  4. Add mushrooms, cook for 3 minutes on gentle heat or until cooked
  5. Add salt, mix well.
  6. Take off the heat and add all the chopped stalks.
  7. Set aside.


  1. Place two large beetroot leaves in every bowl
  2. Add beetroot leaves (chiffonade) at their base, to one side
  3. Place mushrooms alongside
  4. Add tomatoes, radish leaves, eggs and lemon as you see fit.
  5. Top with or serve accompanied by the cool yogurt sauce.