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Piri Piri Spiced Chicken Stir-fry

  • Author: Michelle Burns
  • Total Time: 0 hours
  • Yield: 2 servings (876 g/serving) 1x


The spice originates from Portugal and Montenegro but is excellent as a stir-fry spice as well. It has some heat but isn't overwhelming.

We use a dry Piri Piri Mixture from Savory Spice Company but you can also buy the spice as a sauce




  • 2 tsps sesame oil
  • 2 tbs avocado oil
  • 1 tsp grated garlic (or use garlic oil)
  • 2 tsp soy sauce
  • 2 tbs Rice vinegar
  • 1/2 tsp lemon peel
  • 2 tbs dried piri piri pepper spice
  • 3 chicken thighs, boneless and skinless, cut into bite size cubes


  • 1/2 red or yellow bell pepper, cut into 1 inch pieces
  • 1 medium carrot, sliced on diagonal
  • 1/2 medium onion, cut into 1 inch pieces
  • 1/2 cup shiitake mushrooms, sliced
  • 1 head baby bok choy, sliced




  • Mix all ingredients except chicken together and whisk to blend well
  • Set aside 1/2 of the marinade.
  • In a non-reactive container, add chicken and 1/2 of the marinade.
  • Make sure chicken is completely coated.
  • Refrigerate for at least 2 hours to allow chicken to absorb the marinade


  • In wok or deep sided skillet, heat 1 tbs of avocado or coconut oil until rippling over high heat
  • Using tongs, remove the chicken from the marinade and add carefully to the oil (it may spatter)
  • Cook over high heat until the chicken has lost its pink color and may be starting to slightly brown. Add the onions to the chicken and continue to cook until the onions begin to soften and clear.
  • Remove the chicken and some of the onions from the pan and set aside. Add oil if necessary and again bring to rippling.
  • Add the mushrooms and carrots to the pan and the remainder of the marinade previously set aside.
  • Cook until the carrots are crisp-tender and the mushrooms have released their liquid.
  • Add the bok choy and cook until just tender.
  • Add back in the chicken and heat until chicken is warm.
  • Serve over rice, noodles, or mashed potatoes


Source:  Michelle Burns

  • Prep Time: 10 minutes + 2 hours marinade
  • Cook Time: 20 minutes


  • Serving Size: 1 chicken thigh
  • Calories: 923
  • Fat: 68.62 g
  • Carbohydrates: 22.44 g
  • Protein: 56.35 g
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