Suya and Thai Stir fry
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  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.
You could go vegan with this recipe should you choose to; just omit the meat.
Recipe by Nigerian Lazy Chef at