How to stir-fry chicken without it becoming dry?

Question

Stir-frying chicken? Learn how to keep it juicy and tender with the right slicing, marinating, and heat control.

Answer 1

To prevent stir-fried chicken from becoming dry, cut it into uniform, bite-sized pieces, marinate it briefly, and cook it quickly in small batches over high heat.

Detailed Explanation:

Dry chicken in a stir-fry is a common disappointment, but it's totally avoidable! Here's how to keep your chicken tender and juicy:

1. Uniform Pieces: Cut your chicken (breast or thigh) into uniform, bite-sized pieces or thin strips. This ensures everything cooks at the same rate.
2. The 'Velveting' Marinade: This is a game-changer! Even a quick 15-30 minute marinade makes a huge difference. A basic velveting marinade includes:
   • 1 tablespoon soy sauce (or light soy sauce)
   • 1 teaspoon cornstarch (this creates a protective coating and helps tenderize)
   • 1 teaspoon oil (like sesame or cooking oil)
   • A pinch of baking soda (optional, but a tiny amount really tenderizes)
   Toss the chicken well to coat every piece.
3. Hot Wok, Hot Oil: Ensure your wok or pan is smoking hot before adding oil, and then heat the oil until it shimmers. High heat sears the chicken quickly, locking in juices.
4. Cook in Batches: This is critical! Overcrowding the pan lowers the temperature, causing the chicken to steam rather than sear, leading to a tough, dry texture. Cook only enough chicken to form a single layer at the bottom of the wok, then remove it once cooked and proceed with the next batch.
5. Cook Quickly: Chicken pieces only need 2-4 minutes to cook through. Don't overcook them; they will continue to cook slightly when tossed back in with the vegetables and sauce.

Pro Tip:

Always remove the cooked chicken from the wok after searing and set it aside. Add it back in only at the very end of the stir-fry, just long enough to warm through with the sauce, to prevent overcooking.