Stir Frying Chicken, Correct Amount for 1 Pan
Goal
Cook small strips of chicken for a stir fry, to be added to vegetables and rice later on.
Background
The grocery store likes to sell packs of chicken breast that have about 2 pounds of chicken, consisting of 3 medium sized breasts (some of the weight is probably water). I prefer to use all of this chicken at once, and I like cooking roughly this amount because I want to avoid cooking frequently. I have a stainless steel and a nonstick pan, both with diameters of about 10 inches at the bottom (on the inside).
Whenever I cut this quantity of chicken into pieces that look like the right size for a stir fry, they will more than cover the bottom of the pan. The result is that there is a layer of boiling/bubbling water the entire time during the cooking process. Nonetheless, the chicken eventually cooks, and I remove it when the inside of some of the larger pieces is 165 according to a thermometer. Then I remove the meat and cook the vegetables separately, adding the meat back at the end.
Question
My question has two parts. First, although taste is subjective, is it generally considered better to avoid the situation described above. If so, what is the best way to do this? Or does it not really matter?
I imagine that I could buy a larger pan, but I can only increase the size by a little before my electric stove will no longer heat the entire pan. Also, I could buy less chicken, but then I would have to spend more time cooking. I suppose that I could also use multiple pans to cook at the same time. I think that because of how popular these packages of chicken are at the grocery store, someone must know how to cook all of this chicken at once!
Best Answer
Cook the meat in batches, 2, 3 batches so that the pan will stay at an appropriate temperature.
When you add too much ingredients, meat, vegetables..., in a pan, the temperature will drop and instead of pan frying you will be pan boiling.
I would do the following :
- Cut and marinate the meat.
- Cut all your vegetables.
- Portion the meat to have 2, 3 batches (or more or less depending on the quantity
- Cook the meat; put cooked meat in a bowl.
- Cook the vegetables.
- Add meat back to the pan to finish the dish.
Pictures about "Stir Frying Chicken, Correct Amount for 1 Pan"
How much oil do you need in the pan when frying chicken *?
Pour oil into a 10"\u201312" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350\xb0.How do you cook chicken breast in a pan for stir-fry?
How much oil should you use when stir frying?
Put a small amount of oil (1-2 tablespoons) in your wok. You won't typically need much oil - you're stir frying, not deep frying. At this point, you'll also want to add any seasoning and/or spices you're using in your dish.How much oil is needed to cook the chicken in the wok?
Heat 1 tablespoon of oil over high heat in wok or large stainless steel skillet. Add chicken and cook stirring several times until the chicken is done; 3-4 minutes. Cook in small batches removing the cooked chicken to a plate.Simple One-Pan Chicken Stir Fry by Masterchef｜這是蔥薑雞肉最好吃的做法，滑嫩鮮香 • Taste Show
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Images: Andrea Piacquadio, Gary Barnes, Gary Barnes, Lisa Fotios