How to Stir-Fry Chicken

Stir-frying quickly cooks bite-size pieces of chicken over very high heat in a small amount of oil.
  1. Place uncooked boneless, skinless chicken on cutting board.

  2. Using a sharp knife, slice the chicken crosswise across the grain into 1/4-inch strips.

    Slice across the grain for tender, consistent pieces.
    Slice across the grain for tender, consistent pieces.

  3. Heat wok or large skillet over high heat. (Test hot pan by adding drop of water to pan; if water sizzles, pan is sufficiently hot.)

  4. Add about 2 tablespoons oil to hot pan, swirling to coat all sides. Heat oil until hot -- about 30 seconds.

  5. Add chicken to wok; briskly toss and stir chicken with wok utensil or wooden spoon, keeping chicken in constant motion, 3 to 5 minutes or until chicken is no longer pink in center.

    Constant motion keeps the chicken from sticking.
    Constant motion keeps the chicken from sticking.

  6. Remove chicken; set aside and continue with recipe.
Sautéing chicken is another technique that is found in many recipes. Learn how to sauté on the next page.

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