A guilt-free takeaway meal, combining Caribbean and Chinese flavours! Ya’ gonna love this one!

  • 500g Diced chicken breast 
  • 300g raw Jumbo prawns 
  • 1 tsp. Sea salt 
  • 1 tsp. Black pepper 
  • 1 tbsp. All purpose seasoning 
  • 1 tsp. Garlic powder 
  • 1 tsp. Jerk seasoning 
  • 2 tbsp. Reduced salt soy sauce 
  • 1 tsp. Cornflour 
  • Olive oil / Avocado oil
  • 2 Eggs 
  • 1 medium onion diced 
  • 4 spring onions diced 
  • 4 garlic cloves minced 
  • 1 tsp. Fresh ginger 
  • 1/2 scotch bonnet 
  • 1 carrot diced 
  • 100g Garden peas 
  • 300g cooked Quinoa (Cooled) 
  • 2 tbsp. Jerk BBQ sauce 
  1. Season your Chicken and prawns separately with seasonings above with cornflour then marinate for up to 2 hours.
  2. In a large wok add  Olive or Avocado oil on a medium to high heat, then add 2 beaten eggs and gently mix and fry for 2 minutes Then remove and set Aside. 
  3. Use the same wok, then add a likkle more oil if required. Cook chicken for 5 minutes and add soy sauce and jerk bbq sauce then remove.
  4. In the same wok add your prawns then cook foe a few minutes until ready then set aside. 
  5. In the same wok add onions, spring onions, garlic and scotch bonnet and cook down until soft, then add carrots then cook for a further few minute and add peas.
  6. Add your cooked Quinoa, and soy sauce, then give it a good mix. Now add your eggs, then break up and mix into the quinao. 
  7. Now add back the chicken and prawns and mix well. Add some fresh spring onions and enjoy.