stir-fry chicken


The curry rice and stir-fry chicken were cooked separately.

For stir-frying the pan needs to be hot enough to immediately evaporate any liquid that comes out of the meat. Stir frequently to prevent burning. 

If you cannot prevent the liquid from pooling, either the pan wasn't hot enough to start with, or too much meat was added and the pan couldn't maintain the necessary heat for stir-frying. Work in several smaller batches instead of tossing the meat  in all at once.

I don't buy chicken breasts for stir-frying. I either buy chicken legs in 10-lb. bags or whole fryers. I do occasionally cut up chicken legs or leftovers for stews or stir-fries.


This is what you need for # servings:

  • 1 lb. chicken meat, diced
    here leg meat
  • paprika powder
  • olive oil
  • S&P
  • curry rice
  • broccoli
Pic1: stir-fry chicken, curried rice, broccoli


Pic2: curry rice with broccoli
Pic3: stir-fried chicken