Royco Usavi Mix Chicken and Pepper Stir Fry Recipe

3 mins read

Royco Usavi Mix Chicken and Pepper stir-fry is better than any takeaway you can find either side of the Limpopo. Made with lean chicken breast, fresh crunchy  peppers, and a few readymade sauces like soy and sherry. And, it’s ready in about 20 minutes!

PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4 people


  • 4 boneless chicken thighs
  • 1 sachet of Royco Usavi Mix
  • 3 table spoons of cooking oil
  • 1 chopped medium size onion
  • 1 thinly sliced leak
  • 4 finely chopped garlic cloves
  • 1 medium green pepper
  • 1 medium red pepper
  • 1  yellow pepper
  • 1 table spoon of ginger
  • 1 sliced medium courgette
  • 2 table spoons of sherry
  • 2 table spoons of soy sauce
  • 3 cups of bean sprouts

Cooking Instructions

0 A quick sip of the good stuff.

1 The right pan for a stir-fry is a wok. If you don’t have a wok use, a light sauté pan that you can heat on medium to high. Never use non-stick pots or heavy bottom pans. 

2 Prepare before you stir-fry. A stir-fry is a quick dish, which means you have to get all the things ready before you turn that heat on. 

3 Heat the cooking oil in a wok or sauté pan.

4 Add the crushed garlic and chopped ginger. Sauté for approximately 30 seconds.

5 Add the chicken – sauté for 2 to 3 minutes until very lightly browned.

6 Next, add the vegetables – sliced peppers, thinly cut leak, chopped courgette and bean sprouts. Sauté for 2 – 3 minutes.

7 Add the Royco Usavi Mix soy sauce and sherry.

8 Keep tossing so it all combines well in the sauce for 3 – 4 minutes.

Tips for the perfect stir fry

  • Stir-fry is quick cooking so always have all your ingredients ready before you start.
  • High heat is always recommended for stir-fry. And yet, some veggies like broccoli, carrots, and beans benefit better from medium-high with a slash of water. While mushrooms and leaves benefit from high heat to quickly evaporate the released moisture. 
  • Also, when adding any liquid turn the heat up and stir at the same time so everything is coated in the starch before the water evaporates. 
  • Take the pan off the heat when done to prevent overcooking. 
  • Sometimes it’s best to transfer the stir-fry to a serving plate to prevent veggies going mushy. 
  • Use salt sparingly because sauces used in stir-frys have salt added to them as a preservative. 
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