Nigerian Spiced Chicken Stir-Fry with Ugwu and Bell Peppers

How to Make It

1. 1

   Marinate the Chicken

   Place the sliced chicken breast strips into a bowl. Add the minced garlic, grated ginger, minced habanero, turmeric, paprika, ground ehuru, ground uziza seeds, low-sodium soy sauce, and lemon juice. Mix thoroughly until every strip is well coated. Cover and allow to marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavour.

   Tip: The longer the marination, the more tender and flavourful the chicken will be. If marinating overnight, reduce the lemon juice slightly to prevent the chicken from becoming mealy.
2. 2

   Prepare Your Vegetables

   While the chicken marinates, prepare all your vegetables. Julienne the red, yellow, and green bell peppers into even strips. Thinly slice the red onion. Separate the white and green parts of the spring onions. Wash and shred the ugu leaves, discarding any tough stalks. Halve the cherry tomatoes. Having everything ready before you begin cooking is essential as stir-frying moves quickly.

   Tip: Cut all vegetables to a uniform size so they cook evenly. Ugu leaves wilt fast, so keep them aside until the very end of cooking.
3. 3

   Sear the Chicken

   Heat a large wok or wide non-stick skillet over high heat until very hot, about 2 minutes. Add the groundnut oil and swirl to coat the pan. Add the marinated chicken strips in a single layer — do not overcrowd. Sear without stirring for 2 to 3 minutes until golden and slightly charred at the edges, then toss and cook for another 2 minutes until cooked through. Remove the chicken from the pan and set aside on a plate.

   Tip: Cooking on very high heat is the secret to a good stir-fry. Overcrowding the pan causes steaming rather than searing. Cook in two batches if needed.
4. 4

   Stir-Fry the Aromatics and Vegetables

   In the same hot wok, add the sliced onion and the white parts of the spring onions. Stir-fry for 1 to 2 minutes until softened and fragrant. Add the julienned bell peppers and cherry tomatoes, tossing constantly over high heat for 3 to 4 minutes. The peppers should remain slightly crisp with a little char — this preserves their nutrients and gives the dish its signature texture.

   Tip: Resist the urge to reduce the heat. The char on the vegetables adds a smoky depth that beautifully complements the Nigerian spice profile.
5. 5

   Deglaze and Combine

   Pour the low-sodium chicken stock into the wok to deglaze, scraping up any caramelised bits from the bottom of the pan — this is packed with flavour. Return the seared chicken to the wok and toss everything together. Add the ground crayfish if using, and stir well. Taste the sauce and adjust seasoning, adding a small squeeze of lemon if desired. Cook together for 1 to 2 minutes.

   Tip: Avoid adding any additional salt at this stage. The crayfish, soy sauce, and stock already provide sufficient sodium, making this dish suitable for those managing hypertension.
6. 6

   Add the Ugu Leaves and Finish

   Turn off the heat and immediately fold in the shredded ugu leaves and the green parts of the spring onions. Toss gently — the residual heat of the wok is enough to wilt the leaves perfectly without destroying their vitamins and deep green colour. The dish is ready when the ugu is just wilted but still vibrant green.

   Tip: Ugu leaves are exceptionally rich in iron, folate, and vitamin C. Adding them off the heat ensures maximum nutrient retention, which is especially important for patients managing anaemia, lactation, or PCOS.
7. 7

   Plate and Garnish

   Divide the stir-fry evenly among four plates or meal-prep containers. Scatter toasted sesame seeds over the top and finish with a sprinkle of fresh coriander or flat-leaf parsley. Serve immediately as a standalone protein-forward meal, or pair with a small portion of ofada rice, boiled yam, or cauliflower rice for a lower-glycaemic complete meal.

   Tip: For diabetes management, pair with cauliflower rice or a small serving of boiled unripe plantain to keep the glycaemic load low while still enjoying a deeply satisfying Nigerian meal experience.