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

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: