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Dredge chicken in cornstarch before stir-frying

by Tony Rosenfeld

fromFine Cooking
Issue 76

For the best texture in chicken stir-fries, toss your chunks of chicken with enough cornstarch to coat them lightly. Shake off the excess before adding the chicken to the pan. The cornstarch helps the chicken brown easily on the outside and stay juicy inside, plus it helps thicken the stir-fry sauce.

Photo: Scott Phillips

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