Chicken breast pieces - What do I need to do differently next time?

[Anonymous]

Anonymous wrote:

Anonymous wrote:You're probably overcooking it. Cook just until it's not pink on the inside, or use a meat thermometer if you have one.

If you're willing to use thighs instead of breast meat, it's more forgiving.

I did only cook until it’s not pink inside! I had to cut the thickest pieces in half and then keep cooking them because they were pink. But everything came out dry. We don’t want thighs.

You can try brining, or velveting (baking soda). But you might just need better quality chicken. It's hard to find. I get ours at Mom's Organic Market, Sprouts, or a farmers market. South Mountain Creamery also has good chicken.

[Anonymous]

Anonymous wrote:Are you using oil?

Yes, avocado oil.

[Anonymous]

I would poach them, make whatever else you’re stir frying, and then sauté the poached chicken breasts in the sauce for a minute or so to meld the flavors.

I also make a lot of curries in coconut milk - once you’ve quickly seared the outside, you let it simmer in liquid until everything is cooked through.

[Anonymous]

I always brine chicken breast. Almost impossible to make them dry that way.

You can also flavor the brine and it helps the chicken overall taste better regardless of what you're cooking.

[Anonymous]

Anonymous wrote:I take a chicken breast, cut it into bite sized pieces, season, and then want to cook it in a pan on the stove. I do this, and it comes out dry. What is going wrong? What do I need to differently? Do I need to cover the pan? Something else? I want it to come out moist, not dry.

When your pieces are done, deglaze your pan with a splash of wine or broth, stir to coat the pieces, then cover it and let the meat rest for a couple minutes.

[Anonymous]

I have found the more expensive chicken (organic/higher end brands) are the only ones I can buy now to avoid the woody problem. it’s so bad and it will ruin a dinner. And as another poster said-I do find the thin cuts to not have the problem as often. I always marinate my chicken (so many good marinades if you google) For about 2 hours before cooking. Then I cook in a hot pan searing on both sides until no longer pink inside. then I let it rest on a serving dish covered in foil for a few minutes. Always juicy and delicious.

[Anonymous]

get a meat thermometer. you are overcooking.

[Anonymous]

re: woody breasts.

you can see this in the store before you buy. dn't buy the woody ones.

[Anonymous]

Anonymous wrote:re: woody breasts.

you can see this in the store before you buy. dn't buy the woody ones.

do tell

[Anonymous]

I always use a wooden mallet to paillard the chicken breast, poke some holes with a fork. Then without cutting the meat into pieces, use some salt, pepper, seasoning and a small amount of pureed raw papaya and refrigerate for 30 minutes or longer. Shake off the raw papaya and cook. I usually lightly brown both sides and then remove and let it rest. The cutting into pieces happen just before serving. Both the tenderizing processes (pounding with a meat mallet and using raw papaya) will make the chicken juicy and soft.

Yes, do not overcook.
Do not chop up before cooking.

[Anonymous]

Anonymous wrote:Chicken breasts are woody now. Hard to find good ones.

Yep. I hate chicken. I inspect each package at Whole Foods and pick the one with the least amount of white lines. Those white lines indicate woodyness. For the best chicken, I go to a specialty seller. Not in DMV.

[Anonymous]

Marinate the chicken in 1 tablespoon of cornstarch mixed with alittle water to disolve. Mix with chicken. put in fridge for about 30 minutes or more. Chinese restaurants do this it's called velveting. You are not frying the chicken. The cornstarch tenderizes it.

[Anonymous]

Marinate. I often use yogurt and honey. But yes, chicken breast is generally very drym

[Anonymous]

Anonymous wrote:

Anonymous wrote:You're probably overcooking it. Cook just until it's not pink on the inside, or use a meat thermometer if you have one.

If you're willing to use thighs instead of breast meat, it's more forgiving.

I did only cook until it’s not pink inside! I had to cut the thickest pieces in half and then keep cooking them because they were pink. But everything came out dry. We don’t want thighs.

Get tenderloins and cook it approximately 3-4 minutes per side.

[Anonymous]

Anonymous wrote:Buy chicken thighs.

+1