Spiced Ginger-Turmeric Chicken Stir with Ugu and Bell Peppers

How to Make It

1. 1

   Marinate the Chicken

   Place the chicken strips in a bowl. Add the grated ginger, minced garlic, turmeric, curry powder, dried thyme, uziza or black pepper, lemon juice, and half of the iru paste or soy sauce. Mix thoroughly to coat every strip. Cover and allow to marinate for at least 10 minutes — or up to 30 minutes in the refrigerator for deeper flavour.

   Tip: The longer the chicken marinates, the more the anti-inflammatory compounds from ginger and turmeric penetrate the meat. If managing diabetes, this marinade also helps lower the glycaemic impact of the overall meal.
2. 2

   Prepare All Vegetables

   While the chicken marinates, julienne all three bell peppers and slice the red onion thinly. Wash the ugu leaves well under cold running water and shred them roughly, discarding thick stems. Set everything aside in separate piles so you can add them in order during cooking.

   Tip: Ugu is one of Nigeria's most nutritious leafy greens — rich in iron, folate, and fibre. Do not overcook it; you want it wilted but still bright green to preserve its nutrients.
3. 3

   Sear the Chicken

   Heat 1 tablespoon of groundnut oil in a large wide pan or wok over medium-high heat. Once the oil is hot, add the marinated chicken strips in a single layer. Do not stir immediately — allow them to sear for 2 to 3 minutes per side until golden and just cooked through. Remove the chicken and set aside on a plate.

   Tip: Avoid overcrowding the pan. If your pan is small, cook the chicken in two batches. Overcrowding causes steaming rather than searing, which affects both texture and flavour.
4. 4

   Sauté the Aromatics and Vegetables

   In the same pan, add the remaining tablespoon of oil. Add the sliced onion and stir-fry for 2 minutes until softened. Add the garlic and ginger (any left from marinade) and stir for 30 seconds. Add the julienned bell peppers and toss on high heat for 3 to 4 minutes — they should remain slightly crisp for maximum fibre and vitamin content.

   Tip: Keeping the bell peppers slightly crunchy preserves their vitamin C content, which supports immune health and iron absorption from the ugu leaves.
5. 5

   Build the Sauce and Combine

   Push the vegetables to the sides of the pan. Add the tomato paste and remaining iru paste or soy sauce to the centre of the pan and allow them to cook and caramelise for about 1 minute, stirring constantly. Pour in the chicken stock or water to loosen the sauce. Return the seared chicken to the pan and toss everything together over medium heat for 2 to 3 minutes until the sauce coats all ingredients evenly.

   Tip: Iru (locust bean) is the Nigerian equivalent of miso — it is fermented, deeply savoury, gut-friendly, and lower in sodium than soy sauce. It is the ideal clinical swap for this recipe.
6. 6

   Finish with Ugu and Serve

   Reduce the heat to low. Add the shredded ugu leaves to the pan and fold them gently into the stir. Cover with a lid for 1 minute to allow the leaves to wilt in the steam. Taste and adjust seasoning with a very small pinch of salt if needed. Serve immediately, garnished with sliced spring onions. Pair with a small portion of ofada brown rice, boiled yam, or cauliflower rice for a diabetes-friendly complete meal.

   Tip: For weight management or strict blood sugar control, serve this stir over cauliflower rice or alongside a warm bowl of ofe akwu (light palm nut broth) to keep total carbohydrates low while staying fully satisfied.