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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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A fusion of the deep south and asia! I do not remember where I got it from but the taste works well (at least for me). My japanese mom-in-law loves it! Ingredients:
1/2 lb boneless chicken, cut into cubes |
1/2 red bell pepper, cut into cubes |
1/2 green bell pepper, cut into cubes |
soy sauce, as needed |
minced ginger, as needed |
balsamic vinegar (a splash) |
1 lb fresh okra pods |
curry powder, to taste |
Directions:
1. Marinate the chicken and peppers in the soy sauce, minced ginger, and balsamic vinegar.
2. Cut the heads and tails off the okra and cut into 1/4 inch rounds.
3. Dump them in a bowl and don't season them!
4. Stir-fry the chicken until about 2/3 done, pull chicken out and set aside.
5. Add oil, then the okra.
6. Stir like crazy.
7. Your goal is little green things that look like they are trying to be a nice golden brown.
8. If you cook the okra just right, it is great. Under or over-cook it, it is great.
9. Throw the chicken back in and stir.
10. Add the peppers.
11. Toss in about a teaspoon of curry powder for fun.
12. Serve over rice or with mashed potatoes.
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