
This spicy okra and chicken stir-fry is quick, savory, and packed with bold wok-fried flavor. Tender marinated chicken, crisp-tender okra, garlic, and long hot peppers come together in a fast weeknight dish that pairs perfectly with steamed rice.
In a medium bowl, combine the chicken thighs, water, light soy sauce, cornstarch, 1 teaspoon of the Shaoxing wine, sesame oil, and white pepper. Mix well until the chicken is evenly coated and has absorbed the marinade. Let it stand for 15 to 20 minutes while you prepare the remaining ingredients.
Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons of neutral oil and swirl to coat. Add the chicken in a single layer and let it sear for about 30 seconds without moving it. Stir-fry for 1 minute more, just until the outside is lightly browned. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon neutral oil. Stir in the spicy bean sauce and cook for about 1 minute, stirring constantly, until the oil turns red and fragrant. Do not let the sauce burn.
Add the garlic and sliced long hot peppers, and stir-fry for 1 minute until aromatic. Increase the heat to high, add the okra, and toss for another minute so it starts to blister but stays bright and crisp-tender.
Pour the remaining 1 teaspoon Shaoxing wine around the edge of the wok. Return the chicken to the pan and stir-fry for 2 to 3 minutes, until the chicken is cooked through and the okra is tender-crisp. Taste and season with salt only if needed, then serve immediately.
Pat the okra dry before cooking to reduce sliminess, and keep the wok very hot for the best texture. If you cannot find long hot peppers, use mild red chilies or bell peppers for a less spicy version. Leftovers keep well in an airtight container in the refrigerator for up to 2 days.




