Cooking and Baking

Dry Chicken

Hi all,

This week I made for dinner a kind of stir fry with chicken breast, bell peppers, onions, and garlic. The chicken came out a bit dry for my taste, not terrible, and because the pieces were pretty small that helped a bit. I've made it before with varying results, but I'm not doing anything different. Any ideas on how to avoid this in the future?

TIA


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