Cutting Poultry for Stir-frying

Poultry meat is ideal for stir-frying because it cooks rapidly, quickly becomes tender and marries well with the strong flavours of Asian cooking. Skinless, boneless breast of chicken, turkey and duck are most often used, and the strips marinated to heighten flavour. For the technique of stir-frying poultry.

Trim the breasts of any fat and remove the tendons. Put the breasts between two sheets of baking parchment and pound with the flat side of a cleaver. Remove the paper and thinly slice the breasts, working diagonally across the grain of the meat (see box).