Rule 1: Slice against the grain.
after each use, chicken can still be a bit slippery to slice. As with bacon or pancetta—or any other meat, really—throwing it on a plate and placing it in the freezer for about 15 minutes will help it firm up and make it easier to slice precisely.
All muscle matter has a grain to it. The muscle fibers align in the direction that they contract. The orientation of your knife to this grain will determine the length of the muscle fibers in an individual slice of meat, which in turn will haveChicken breast is a little different than most cuts of meat you'll encounter, since the grain isn't uniform across the entire chicken breast half.
If you want slivers of chicken breast to toss into a stir-fry, you cut the chicken breast as you would for slices, but then you take those same slices, stack a few at a time, and slice them lengthwise.Only stack as many slices on top of each other as you feel comfortable slicing. The goal is to produce relatively uniform matchstick-lengths of chicken breast.
Then cut each of those wider strips crosswise into cubes. If you want to cut up smaller cubes, take each of the wider strips and slice it in half lengthwise, then cut the resulting strips crosswise.The chicken is now ready to cook in any number of Chinese recipes, whether they involve
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