Stir-Fried Chicken Breast
Okra
A fantastic, texture-rich home-style stir-fry featuring tender marinated chicken breast and crisp-tender green okra tossed in a savory savory sauce.
Combining tender lean chicken breast with vibrant green okra creates a delightful contrast of textures that pairs exceptionally well with a warm bowl of white rice. This quick stir-fry relies on a brief blanching technique to lock in the okras bright color and crisp crunch before it meets the savory, aromatic pan sauce.
Ingredients
- 2 chicken breasts
- 10-12 okra
- 3 cloves garlic
- 2 small chili peppers
- 1 tbsp cooking wine
- 1 tbsp light soy sauce
- 0.5 tbsp dark soy sauce
- 1 tsp black pepper powder
- 1 tbsp starch
- 1 circle oyster sauce
- 1 tsp salt
- to taste cooking oil
Instructions
- 1Dice the chicken breast
Place the raw chicken breast on a wooden cutting board and use a sharp knife to dice it into uniform pieces.
Tip: Cut the chicken into evenly sized pieces so they cook at the same rate. - 2Season the diced chicken
Transfer the diced raw chicken into a black bowl and add a spoon of cooking wine, light soy sauce, dark soy sauce, and black pepper powder.
Tip: Adding both light and dark soy sauce balances the color and savory depth of the marinade. - 3Marinate the chicken
Thoroughly mix the raw chicken and marinade ingredients together by hand in the black bowl, then let it marinate for 15 minutes.
Tip: Ensure every piece of chicken is coated evenly with the marinade before resting. - 4Slice garlic and chilies
Prepare the aromatics by slicing fresh garlic cloves and chopping small red chilies into sections on the wooden cutting board.
Tip: Slice the garlic thinly so it releases its aroma quickly when heated in oil. - 5Blanch the okra
Boil water in a pan and submerge the whole green okra, blanching them for 1 minute before draining.
Tip: Blanching okra helps retain its vibrant green color and crisp-tender texture. - 6Cut the blanched okra
Drain the blanched okra and cut them into diagonal slices on the wooden cutting board to set aside for stir-frying.
Tip: Cutting the okra diagonally increases the surface area to absorb flavors better during the stir-fry. - 7Fry garlic and chilies
Heat oil in the pan, then add the sliced garlic and small chili sections. Stir-fry them until aromatic and fragrant.
Tip: Keep the heat at medium so the garlic infuses the oil without burning too quickly. - 8Stir-fry the chicken breast
Pour the marinated diced chicken breast into the pan with the aromatics. Stir-fry until the water in the chicken evaporates and its surface changes color and appears browned.
Tip: Ensure the chicken pieces are spread evenly in the pan for an even sear. - 9Add sliced okra
Next, pour in the prepared diagonal slices of blanched okra. Mix them thoroughly with the cooked chicken in the pan.
Tip: Since the okra was previously blanched, it only needs a brief toss with the chicken. - 10Season with oyster sauce and salt
If the mixture feels too dry after stir-frying for two minutes, add a little water. Squeeze in a circle of oyster sauce, add a spoonful of salt, and continue to stir-fry.
Tip: Adding water helps prevent sticking and helps distribute the seasonings evenly. - 11Final stir-fry and serve
Stir-fry the mixture for another 3 minutes until it looks a bit dry and the flavors are fully absorbed. The okra will remain crispy and paired with the tender chicken breast, ready to be served.
Tip: Do not overcook the okra to preserve its crisp texture.
