Heat the oil in a large, heavy-based wok or frying pan and cook the chicken over a high heat, stirring occasionally, for 5 minutes or until golden in places.
Meanwhile, mix together all the ingredients for the piri-piri sauce and add to the pan with the chicken. Stir-fry for a further 3–4 minutes, stirring occasionally, until the sauce flavours the chicken and the chicken is cooked through. Garnish with fresh thyme sprigs.
Serve hot with express rice and a crisp green salad.