Nigerian Peppered Chicken Stir-Fry with Ugu and Sweet Peppers

How to Make It

1. 1

   Marinate the Chicken

   Place the chicken strips in a bowl. Add the grated ginger, minced garlic, ground turmeric, curry powder, ground black pepper, coconut aminos (or low-sodium soy sauce), and lemon juice. Mix well to coat every strip evenly. Cover and marinate for at least 15 minutes at room temperature, or up to 4 hours in the fridge for deeper flavour.

   Tip: Slicing chicken against the grain keeps it tender even over high heat. For meal prep, marinate overnight in the fridge.
2. 2

   Prepare the Pepper Base

   In a small bowl, combine the chopped plum tomatoes, minced scotch bonnet, and tomato paste. Stir together and set aside. This fresh pepper base gives the dish its signature Nigerian red sauce character without the long cooking time of a traditional stew.

   Tip: Blend the tomatoes briefly with a hand blender if you prefer a smoother sauce — do not cook it separately beforehand.
3. 3

   Sear the Chicken

   Heat a large wide-based pan, cast iron skillet, or wok over high heat until very hot. Add 10 ml of the groundnut oil and swirl to coat. Working in two batches to avoid crowding, add the chicken strips in a single layer. Sear undisturbed for 2 minutes, then toss and cook for a further 1–2 minutes until golden and just cooked through. Remove and set aside on a clean plate.

   Tip: Do not stir too early — letting the chicken sit builds a good sear and locks in juices. Crowding the pan causes steaming instead of searing.
4. 4

   Stir-Fry the Aromatics and Hard Vegetables

   Return the pan to high heat and add the remaining 10 ml of oil. Add the sliced red onion and stir-fry for 90 seconds until softened and slightly charred at the edges. Add the julienned carrots and broccoli florets. Toss continuously for 2 minutes. Add the ground crayfish and ehuru (calabash nutmeg) and stir for 30 seconds to bloom the spices.

   Tip: Keep the vegetables moving at all times over high heat to preserve their colour, texture, and nutrients.
5. 5

   Build the Nigerian Pepper Sauce

   Push the vegetables to the sides of the pan and pour the tomato-pepper base into the centre. Let it sizzle and reduce for 2 minutes, stirring it into the vegetables gradually. Pour in the low-sodium chicken stock and stir everything together. Simmer for 2 minutes until the sauce thickens slightly and coats the vegetables.

   Tip: If the sauce reduces too fast, add a splash more stock — the goal is a light glaze, not a thick stew sauce.
6. 6

   Add Bell Peppers and Return the Chicken

   Add all three julienned bell peppers (red, yellow, green) to the pan. Toss to combine with the sauce. Return the seared chicken strips and any resting juices to the pan. Stir-fry together for 2–3 minutes until the peppers are just tender but still have a slight crunch and the chicken is heated through.

   Tip: Bell peppers should retain their crunch — overcooked peppers lose both texture and vitamin C content.
7. 7

   Finish with Leafy Greens

   Reduce the heat to medium. Add the shredded ugu leaves and uziza leaves. Toss gently through the stir-fry for 1–2 minutes until just wilted but still vivid green. Taste and adjust seasoning with the remaining salt if needed. Finish with a squeeze of fresh lemon juice to brighten all the flavours.

   Tip: Ugu wilts rapidly — add it last and remove the pan from heat as soon as it is just tender to preserve its iron, folate, and vitamin A content.
8. 8

   Serve and Garnish

   Transfer the stir-fry to a warm serving platter or individual plates. Scatter diagonally sliced spring onions generously over the top. Serve immediately as a standalone high-protein meal, or alongside a small portion of ofada brown rice, boiled unripe plantain, or cauliflower rice for lower-carb needs.

   Tip: For diabetes management, pair with cauliflower rice or a half portion of boiled unripe plantain to keep the glycaemic load low while adding satisfying bulk.