Stir-Fried Chicken with Okra
A Healthy, Flavor-Packed Skillet Dish
Stir-fried chicken with okra is a delicious fusion of tender chicken, crisp-tender okra, and a light soy-garlic sauce. This dish is not only easy to make but also rich in fiber, protein, and essential nutrients. Okra’s slightly slimy texture disappears when stir-fried over high heat—leaving behind a satisfying crunch. Whether you’re seeking a low-carb meal or just a quick stir-fry dinner, this recipe delivers bold flavor with minimal effort.
Prep Time:
- 15 minutes
Cook Time:
- 12–15 minutes
Total Time:
- 30 minutes
Ingredients:
For the chicken marinade:
300g (about 2 small) boneless chicken breasts or thighs, thinly sliced
1 tbsp soy sauce
1 tsp cornstarch
1/2 tsp black pepper
1/2 tsp ginger garlic paste
For the stir-fry:
200g okra (bhindi), trimmed and cut into 1-inch pieces
2 tbsp oil (vegetable or sesame)
1 small onion, sliced
1 tsp garlic, minced
1/2 tsp ginger, minced
2 green chilies, sliced (optional for heat)
2 tbsp soy sauce
1 tbsp oyster sauce (optional but adds richness)
1/2 tsp chili flakes or paprika
Salt to taste
1 tsp lemon juice or rice vinegar
Fresh coriander or spring onion for garnish
Instructions:
1. Marinate the Chicken (Optional but recommended)
In a bowl, mix sliced chicken with soy sauce, cornstarch, black pepper, and ginger-garlic paste.
Let it marinate for at least 15 minutes while you prep other ingredients.
2. Prep the Okra
Rinse the okra and pat it dry completely with a towel. This step is key to reducing sliminess during cooking.
Trim the ends and cut into 1-inch diagonal pieces.
3. Stir-Fry the Okra
Heat 1 tablespoon oil in a wok or pan over medium-high heat.
Add the okra and stir-fry for 4–5 minutes until it’s lightly browned and no longer slimy.
Remove and set aside.
4. Cook the Chicken
In the same pan, add another tablespoon of oil.
Add marinated chicken and stir-fry on high heat for 4–5 minutes until cooked and slightly golden.
Remove and set aside with the okra.
5. Sauté Aromatics
In the same pan, add sliced onion, garlic, ginger, and green chilies.
Stir-fry for 1–2 minutes until fragrant and onions soften slightly.
6. Combine & Season
Return the chicken and okra to the pan.
Add soy sauce, oyster sauce (if using), chili flakes, and salt.
Toss everything on high heat for another 2–3 minutes until well-coated and heated through.
Finish with a splash of lemon juice or vinegar for brightness.
7. Garnish & Serve
Sprinkle with fresh coriander or sliced spring onions.
Serve hot with steamed jasmine rice, garlic fried rice, or paratha.
Optional Add-ins:
Diced bell peppers or mushrooms
A dash of sesame oil for aroma
Crushed peanuts for crunch