Okra-homa Stir-fry Recipe

1/2 pound boneless chicken, quarter-inch cubes.
Half of a red pepper, quarter-inch cube. (holds its color)
Half of a bell pepper, quarter-inch cube. (holds its color)
Marinate the above in your choice, soy sauce, minced ginger, a splash of balsamic vinegar.
One pound of fresh okra pods, cut heads and tails off, cut into 1/4 inch rounds.
Dump them in a bowl and don't season them!
Stir-fry the chicken until about 2/3 done, pull and save.
Add oil, then the okra.
The battle is on. Stir like crazy.
Your goal is little green things that look like they are trying to be a nice golden brown.
If you cook the okra just right, it is great. Under or over-cook it, it is great.
Throw in the chicken, stir like crazy.
Toss in about a teaspoon of curry powder for fun.  Serve over rice or with mashed potatoes.