Suya and Thai Stir Fry

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That moment when your six year old hijacks your laptop and you really have to write your chicken suya stir fry recipe. I finally got it back this morning :). This recipe was something I really had not planned. I had seen a bowl prepared by 9jafoodie since joining her #Lin (lose it Nigerian) movement; and I knew I wanted to make some, but I put it on back burner as I have had a full plate recently. Anyway, I had gotten a good deal on peppers at the farmers market the week before and I didn’t want them to go bad, so I started making all kinds of things with the peppers. You could even dry the peppers out in the sun, but that’s another post all together 🙂

I remember the day I made this, my Ajebutter1 was home ill and for some reason this stir fry cured her of her illness. It was filled with chicken, peppers and bursting with flavors kai!

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It’s one of those meals that feels like a hug as you eat. I don’t know why Nigerian restaurants don’t have this as a regular on their menu.

Where does the Thai part come from? I added sesame seed oil; which is totally optional. I like the smokiness of the oil and how it combined so well with the chicken and the suya powder. Sesame oil is absolutely one of my favorite oils and I love it not only as a condiment, but as a main ingredient. It’s so nutty and so rich in flavor and it’s a must have for every cook and every home. Ehen nau it’s by force teehee 🙂

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I do have an allergy to peanuts, but it isn’t always so bad. No, I don’t have an Epipen :), but I have a certain way I make my suya spice; which works okay for me. I would share the recipe when I can.

As for this suya stir fry, you go love. I make it for my nut free ajebutter, but without the suya spice. So you see, this recipe is quite versatile. You could even go vegetarian with it gan. Eureka!

5.0 from 1 reviews
Suya and Thai Stir fry
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 sliced skinless chicken thighs(any part of the soft chicken works)
  • 1tsp black pepper
  • ½ tsp garlic powder
  • bouillon
  • 3tbsps suya spice
  • 1tsp paprika
  • 3 large bell peppers(any color. thinly sliced)
  • 3 whole thai peppers(optional)
  • one small sweet onion(chopped into chunks)
  • 1 minced large garlic
  • 3 tbsps.meat stock(This helps the spice to stick to the chicken)
  • 1-2 tsps coconut oil(regular oil works)
  • 3tsps vinegar(optional)
  • 2tsps sesame oil(optional)
  • salt to taste
Instructions
  1. Wash and pat chicken dry. Season with salt, pepper garlic powder and the vinegar. Let it marinate for 1-12 hours.
  2. Meanwhile mix the suya spice with the meat stock to make a slurry if using.
  3. Heat the coconut oil add the chicken and sauté until it's brown and cooked through. add the onion and the garlic and sauté until fragrant. Then add all the vegetables and peppers and the suya spice.
  4. Stir fry and add bouillon or salt to taste until well combined. Add the sesame seed oil and serve with any side of your choice.
Notes
You could go vegan with this recipe should you choose to; just omit the meat.

 

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