Piri-Piri Stir-Fry

cook 10 mins
  • 2 tablespoons olive oil
  • 500 g (1 lb) chicken mini-fillets
  • thyme sprigs, to garnish
  • 1 teaspoon minced red chilli
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 teaspoon paprika
  • 2 tablespoons red wine vinegar
  • express rice
  • green salad
  • 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.
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