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Made by friends and family. Enjoy. Bring it to a boil then add the chicken … March 22, 2020 March 23, 2020 David Lee. https://www.zimbokitchen.com/okra-stir-fry-with-chicken-breasts-and-peppers Throw the chicken back in and stir… Add the okra to the same pan, fry for about 3 minutes, stirring occasionally. This can also be done on the same cutting board as the garlic and ginger. Add 2 tablespoons of olive oil to the pan and swirl to coat the bottom. Kusina Master Recipes™ is a collection of delicious and easy to prepare Filipino recipes compiled from various sources around the web. This is why even cheap Chinese take-out stir fry is better than most of us can do at home. Copyright © 2012 - 2019 ZimboKitchen Foods P/L. Then stir the dish around a little bit to incorporate some of the goo into the dish. You are in the right place if you are looking for Zimbabwean built simple to make, delicious and tasty recipes. Voting on this recipe will help me decide on which kind of recipes to put up here in future.

The cornstarch should just barely dissolve into the water. Stir and allow to cook for about 2 minutes. Peel and mince 3 cloves of garlic. She said they stew the okra whilst it’s whole and enjoy it with one’s preferred starch. Your email address will not be published. This video is unavailable.

Your vote is important to me and only takes a few seconds to complete. If you find you would like the dish to have more sauce, you can add a little chicken stock to the vegetables while they are cooking. How to make Mahewu (Finger Millet Malt Drink), 1/2 large green pepper, cut into julienne strips, 1/2 large red pepper, cut into julienne strips, 1/2 large yellow pepper, cut into julienne strips, Get all your ingredients ready. Add oil, then the okra. Watch Queue Queue It will have a stronger deeper flavor. 4oz boneless chicken cut into bite sized pieces, 3 Thai chilis or 1/2 teaspoon chili flakes, 1-2 tablespoon coconut aminos or soy sauce. Looking for more Zimbabwean recipes? I made Gumbo with it at the first of the week and tonight I made Chicken Okra Stir Fry.

Your goal is little green things that look like they are trying to be a nice golden brown. Cornstarch Slurry: In a small bowl mix 1 tablespoon of cornstarch (I recommend using a brand that is organic and non-GMO) with 1 tablespoon cold water. Hopefully those who don’t like the traditional okra version will like this one. Add the white wine vinegar and give a quick stir. For those who are not corn sensitive, you have the option to thicken the liquid into a sauce with an cornstarch slurry. Slice in half lengthwise. Or you can take the pan off the heat and let it sit for a few minutes. These are 3/4 punnet okra; 400g chicken breast, cut into strips; 1/2 large green pepper, cut into julienne strips; 1/2 large red pepper, cut into julienne strips; 1/2 large yellow pepper, cut into julienne strips; 4 cloves garlic, chopped; 1 tbsp fresh parsley, chopped; 3 tbsp granulated brown sugar; 3/4 tsp salt, In a medium bowl, combine together the garlic, parsley, brown sugar, salt, ground black pepper and paprika. You are then ready to serve. Toss in about a tsp of curry powder. From there you can change the vegetable, the protein, and even the sauce. For both, the sticky mucilaginous strands from the okra should start to stick to the bottom of the pan. For fresh okra, the okra should just start to get tender. Throw in the chicken, stir. Add the 4oz of chicken and stir constantly until the chicken had cooked through. “Stir Fried” Okra with Chicken. While stirring, the additional heat should thicken the sauce a little more. Stir – fry the chicken until about 2/3 done, pull and save. Welcome to ZimboKitchen. If using fresh okra, wash 1 pound of okra. Your email address will not be published. Usually this will only take a minute or two. Required fields are marked *. After 30 minutes, heat oil in pan and fry the chicken breasts. Cut off the top of each pod and discard. For frozen okra, until the middles of the large pieces feel hot. Most people don’t have a pan/wok large enough and a stove hot enough to do a true stir fry. Okra and Chicken Stir Fry Method: Put a wok on a stove set on medium-high heat; and add the vinegar, water, chilli flakes and powder and salt. Go ahead and try it out, let me know how you find it! Add the onions and peppers. Wash 3 Thai chilis. I love to have you stop by.

So this recipe takes the flavors of a stir fry and makes due with what is simple to do at home.

Serve over rice or with mashed potatoes.

At this point there will probably be a layer of brown stuck to the bottom of the pan. Add the okra and stir immediately to coat the okra with the now flavored oil and to keep the garlic from burning. By continuing to use this site without changing your settings, you consent to our use of cookies. Add the peppers. Chinese restaurants have huge woks over “volcanos” that can blast five to ten times as much heat as the hottest home range. This week I tried Okra for the first time. You then have two serving options. Put the chicken breast in the bowl with the marinade and refrigerate for 30 minutes to allow the flavours to sip into the meat. Other vegetables tend to give off a bunch of liquid during cooking. You can serve this with rice or mashed potatoes. Let’s get to it. The mince does not need to be uniform. Under or over-cook it, it is great. Cut the pod into approximately 3/4” long pieces. It is really really hard to get a true stir fry at home. Set aside. AMAZING! The simplest way to prepare the grated ginger is to peel whole fresh ginger root with the edge of a spoon and then freeze it. Fry until chicken breasts begin to brown and remove from heat, put in a separate bowl and set aside. This recipe can be done with any kind of vegetable, but okra is particularly forgiving because when cooked it is a little goopy instead of being watery. Add the garlic, ginger, and Thai chilis (one swipe of the knife if they are all on the same cutting board) to the oil and immediately stir for 10-15 seconds. Save my name, email, and website in this browser for the next time I comment. To be honest this recipe isn’t a true stir fry. If you have a powerful gas stove, you might be able to get passable results by cooking in very small batches and reheating your wok each time. It is really really hard to get a true stir fry at home. Instead of stewing the okra, I stir-fried it with some vegetables and chicken breast. If you cook the okra just right, it is great. Come along on my mailing list and get all new recipe alerts…sign-up here. https://www.kusinamasterrecipes.com/stir-fried-chicken-and-okra-recipe The basics of the recipe are the garlic, ginger, Thai chilis, and oil. To be honest this recipe isn’t a true stir fry. The moisture from the okra will seep into the brown goo on the bottom and free it up a little. Combine everything gently and your meal is ready. Cut off and discard the tops. While at it, never miss anymore of my recipes if you sign-up to get email updates as I publish fresh recipes. I found the recipe in a magazine, but since I did not have half the ingredients I made up my own stir fry, and it turned out great! Install Our Free Android App. You can serve the dish immediately by dishing out the okra and chicken while leaving the brown on the bottom of the pan. Like I said above, okra is particularly forgiving because of the goo, but you can use other vegetables instead. Just add water to the pan when it is empty and the brown goo will clean up easily. Cook, stirring every minute or so, until almost done. Chicken and vegetable stir-fry is also the home-cooked dish that I like, best to serve with steamed rice, but is also delightful to be a stand-alone meal or to serve with noodles. My friend from Tanzania told me of how they prepare their okra there, well at least one of the ways they do so. The dish can be served by itself, over rice, or even over quinoa. Take set aside cooked chicken breast and add this to the pan. Stir-fry the chicken until about 2/3 done, pull chicken out and set aside. Cut the heads and tails off the okra and cut into ¼ inch rounds. Chicken and vegetable stir-fry is an excellent dish in many ways. This combination allows you to coat the vegetables with an aromatic and flavorful base. Stir like crazy. Frozen ginger is very easy to grate with a cheese/box grater or a microplane. That might be worth the time and effort if I am making a stir fry for a special occasion or trying to impress someone, but for day to day cooking I don’t have that much time. When the slurry is ready tip the pan towards you to have the liquid gather at one edge, and the add a little of the slurry to the liquid and stir. It was fab!! Marinated the chicken and peppers in the soy sauce, minced ginger, and balsamic vinegar. This is of course optional. I decided to try it out with my little twist on it, giving it a rustic feel/touch. This extreme heat combined with oil allows ingredients to fry so fast that they don’t release their water content. Most people don’t have a pan/wok large enough and a stove hot enough to do a true stir fry. I can't believe I had never had it before! Add enough slurry to tighten the sauce to just slightly thinner than you would like it to be, and then put the pan back on the burner and stir the sauce into the vegetables. This additional liquid can be thickened with the slurry to make a vegetable dish with a glistening sauce. Dump them in a bowl and don’t season them. Add 1-2 tablespoons of coconut aminos (or soy sauce) and stir to get uniform color throughout the okra. You will notice the liquid in the pan will thicken. It is quick to prepare, rich in vitamins and minerals with a balanced proportion of protein, carbohydrates, and fibers. If you want to avoid spicy surprises, pick the six Thai chili halves out of the dish. If it doesn’t fully dissolve add a touch more water. We use cookies on this site to provide functionality, and for analytical and advertising purposes. Just cook the vegetables to almost done then add in the sauce and bite sized protein. The liquid will be flavorful and you can eat it as it is. All Rights Reserved. This can be done on the same cutting board as the garlic. Add oil, then the okra.

Mince or grate 1” of peeled ginger root. It is really more of a saute/steam combination than a stir fry, but I can do it every night without pulling my hair out. Warm Tofu (W/ Garlic Sauce and Sesame) Recipe. You can use fresh (cut into 3/4” pieces) or frozen (right out of the freezer) okra.

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