Chicken okra saute
1
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Okra gives this skillet recipe a Southern vibe and with tangy tomatoes, spicy peppers, and aromatic onions, this dish is full of garden-fresh flavor. Look for small pods that are around 3-inches or smaller—they’re more tender and don’t require any slicing. But, if all you can find are larger pods, then go ahead and cut them into ½-inch-thick slices. Okra is at its peak in the summer, but you can use frozen okra or even asparagus to make this dish at any time of the year. Select a white wine that you enjoy drinking since the flavor will intensify as it cooks.
Ingredients
Uncooked skinless boneless chicken breast
12 oz
Onion
1 medium, thickly sliced
Green bell pepper
1 medium, chopped
Red bell pepper
1 medium, chopped
Table wine
¼ cup(s), white
Chicken broth
2 Tbsp
Garlic
1 clove(s), minced
Red pepper flakes
½ tsp
Okra
2 cup(s), or 10 oz package frozen (not thawed)
Black pepper
⅛ tsp, or to taste
Instructions
1
Spray a large nonstick pan with cooking spray and heat over medium heat. Cut chicken breast into 1-inch cubes.
2
Add onion, peppers, wine and broth to pan. Sauté; for 2 minutes. Add garlic, red pepper flakes and chicken; saute; for 3 to 5 minutes, until chicken is almost cooked through.
3
If using fresh okra, add to pan and continue to sauté; until chicken is cooked through and okra is cooked but still crispy, about 3 minutes. If using frozen okra, add frozen okra directly to pan, and stir to break apart and thaw. It will take 5 to 8 minutes to cook okra and chicken.
4
Add pepper to taste and serve.
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