stir fry until brown and sticky on all sides...

[houseoflego]

Is it just me? I have a wok, I let the oil get smokey, buy good quality chicken, but when I stir fry in hot oil so much water comes out of the meat I end up sort of boiling it in horrible milky liquid..

Any tips?

Where are you getting the good quality chicken? If it's anywhere but Waitrose it's probably still been plumped up with water.

Put less in the wok at a time.

Chicken for 2 adults and 2 kids (2-3 breasts, depending on size), and DH will split the batch.

Alpaca, it's waitrose chicken..

OK, so smaller batches is better. I am probably a bit of a one to chuck it all in..

do you coat the chicken in flour first? I find it gets a better flavour and texture if you do

Ooh, powerhoop, I can try that, but won't it soak up much more oil?

I'm using groundnut oil for stir fries, never sure whether more or less oil is better.

Very simply the chicken isn't good quality and, I'm sorry, but Waitrose are well-known in retail circles as being corner-cutters on quality in order to work big margins.

Cogito I was afraid that was the case. I've been buying essential thighs and they are nice grilled. Is the waitrose stuff on the counter exactly the same? I suppose it is time to do as Nigel says and get me to a butcher

we use supermarket chicken (free range though) and dont have this issue. You could be overloading the pan though.

Try Sainsbury before you go for a butcher. Converse to Waitrose, JS known in retail circles as actually having higher standards... and butchers are a very mixed bag

I use basic sainsburys chicken and dont have this issue. I do only use frylight when cooking though