Meet #TKeveryday Blogger @OneSmileyMonkey! Vote for Your Favourite Recipe and You Could Win

For the second year in a row, Thai Kitchen is on the hunt for the best recipe in its Thai Kitchen Recipe Challenge. Five bloggers, moms like you and me, are competing to become the next Thai Kitchen Brand Ambassador.

I recently had the pleasure of interviewing one of the popular mom bloggers participating in the Thai Kitchen Recipe Challenge. Meet Angela van Tijn, mom of two adorable little boys and the blogger behind! She’s from my hometown of Vancouver which is super cool, and she has been making some drool worthy recipes in this challenge.

Angela van Tijn #TKeveryday contestant

  1. Tell us a little bit about you and your blog.

    I am a Vancouver mom (originally from Colombia), living in the city with my husband and two happy little boys. I am the creator and writer behind, where I feature family friendly products and services along with parenting tips, travel tips, recipes, reader giveaways and more. I am passionate about writing, photography and spending time with my family.
  2. What do you love about Thai food? What ingredients could you not live without?

    I love the way Thai food usually has a strong aromatic component and a nice spicy edge. The spice with the citrus and savory salty flavors all mixed together make for a harmonious and delicious meal. I am a big fan of coconut milk and curry.
  3. With two busy boys at home, what does dinner time look like in your house?

    I like preparing meals in advance and cooking more than one meal’s worth of portions so that we can get a few meals out of one preparation. I often cook in the morning when my eldest is at school and I have more time to cook without lots of interruptions, it means dinnertime is more relaxed and I get to enjoy my two boys together.
  4. All your #TKeveryday recipes look so delicious! What was the inspiration behind your Braised Chicken with Squash recipe?

    Thank you! I really focused on healthy, easy to make dishes that didn’t have a lot of ingredients. Something that moms could put together quickly and the whole family would enjoy. Braised chicken is easy to cook yet delicious and the squash is rich in nutritional benefits that make this a wonderful dish for little ones to eat!
  5. What would it mean to you to be crowned Thai Kitchen’s Brand Ambassador for 2015?

    It would definitely be an honour to win the competition, especially since I’ve been competing against a wonderful and amazing group of bloggers. There are so many delicious recipes, I am really excited to see which recipe will be picked by Canadians during the national vote. Good luck to all!

Canada Votes… and Wins!

Now here’s where you come in. Your votes will decide which recipe wins the Thai Kitchen Recipe Challenge! This third and final round of voting is open from February 18 to March 18, 2015, and the winner will be announced on March 30.


And when you vote, you will immediately become eligible to win one of the the following Canada Votes prizes. Winners will be randomly selected through the custom voting app on Thai Kitchen Canada’s website.

Braised Chicken with Squash and Mushrooms

Angela’s feature recipe is this amazing braised chicken with squash and mushrooms. I love how simple and quick this is to make! We’re big fans of squash in my house, and Thai chili is delicious on anything. Thai Kitchen Premium Fish Sauce is the secret umami ingredient!

Braised Chicken with Squash and Mushrooms

Braised Chicken with Squash and Mushrooms

Angela van Tijn - original recipe at One Smiley Monkey
This comforting dish is always a crowd pleaser, including the kids. The spicy chili marinated strips of chicken pair beautifully with the buttery shiitake mushrooms and squash. The fish sauce helps pull the flavours together and makes the dish pop.
Prep Time 10 mins
Cook Time 20 mins
Servings 4



  • Cut each chicken breast into 6 diagonal slices (with the grain). Put into a bowl with the Spicy Thai chili sauce and marinate for at least 1 hour and up to 24.
  • Heat the oil in a frying pan and add the chicken slices, stir-frying them for two minutes. Add the garlic and shallot slices and stir-fry for 1 or 2 minutes more.
  • Add the chicken or vegetable stock and bring the mixture to a boil. Cook for 10 minutes.
  • Stir in the diced squash and quartered mushrooms, cover the pan, and continue cooking for 5 minutes at a gentle simmer.
  • Remove the pan from the heat and uncover. Add the fish sauce, adding more if seasoning requires adjusting. Garnish with fresh cilantro, lime and serve with jasmine rice.
  • Enjoy!
Disclosure: This is a sponsored conversation. All opinions expressed are completely honest and my own. Your experience may differ.

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