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Stir-Frying Poultry

Poultry Cuts

Poultry for Stir-frying:

  • Tenders
  • Boneless Breast Cutlets
  • Boneless Breasts


  • Spatula
  • Spoon
  • Platters (prep and serving)
  • Wok or skillet


Stir-frying is to quickly fry small pieces of food in a large pan over very high heat while constantly and briskly stirring the food.

  1. Chill poultry in the freezer for an hour, until very firm and slightly icy. This will allow the meat to be sliced thin. Using a sharp knife, cut across the grain, making slices at a slight angle- about 1/4-inch thick, or ask your Winn-Dixie butcher to prepare it for you.
  2. Use a wok or a large deep bowl made of thin metal with gentle curved sides. The heat concentrates at the bottom of the pan and the curved sides allow you to push the ingredients to cooler areas. You can use a typical frying pan, but it won’t cook as fast, thus keeping your vegetables as crisp as desired.
  3. Heat small amount of oil in wok or heavy nonstick skillet medium-high heat until hot. Tilt pan to distribute oil evenly.
  4. Stir-fry poultry in half-pound batches (do not overcrowd), continue turning with a scooping motion. Add additional oil for each batch if necessary.
  5. Other than a few specific ingredients, you can use whatever you have on hand to make a stir-fry. It’s a great way to clean out the vegetable drawer. Because you’ll be cooking at very high heat, you want to use high smoking point oil like peanut, safflower, corn or canola.
  6. Some of the specialty ingredients that you should be able to find at your neighborhood Winn-Dixie are soy sauce, hoisin sauce, and chili sauce. Short or medium grained rice is best for accompanying your stir-fry.


  • Cook poultry and vegetables separately, then combine and heat. The cooking liquid may be thickened with cornstarch dissolved in water, if desired.
  • For the most basic of stir-fry sauces, combine 2 tbsp. soy sauce, 2 tbsp. water or broth, 1 tbsp. plain or rice vinegar, 1 tbsp. Chinese rice cooking wine or dry sherry, a pinch of sugar, and 1 to 2 tsp. of Asian chili garlic sauce (or a few dashes of Tabasco). Whisk in 1 tsp. cornstarch as a thickener.
  • Be sure to carefully clean everything the raw poultry touches to avoid contamination.