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Cooking a chicken breast? |
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#1 |
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Forum Member
Join Date: Dec 2005
Posts: 277
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Cooking a chicken breast?
my apologies in advance for my simple questions but having never really cooked before i'm just starting to find the basics in cooking so need your help.
having never cooked chicken before(besides a whole one in the oven) how long should it take me to fry and cook diced chicken breast in a pan? do i need any oil or does it produce its own juice?do i use a high heat or medium(or even quite low?) before i go one more thing.... if i marinade the chicken pieces before hand will this change the cooking method in any way(as in a lower heat needed or cooking time? thank you for your help |
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#2 |
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Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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Put a little oil in your frying pan, and then chuck in the chicken. I would do it over a low to medium heat (if high the outside will brown and the inside will be raw) for about 15-20 mins. Its not an exact science. You will see it going golden brown, so thats your cue. Wait till the chicken is golden in colour all over. You might want to turn stir the cubes so the heat penetrates evenly every few mins.
If you are then adding a sauce to the chicken. Tip it over when cooked, and allow to simmer for about 5-10 mins. Marinading the chicken wont affect the cooking time. |
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#3 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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Use a non stick frying pan and pour in a small glug of olive oil. Tip your chicken in and stir regularly over medium heat. Chicken breast is low fat and thus will not provide and juices. Keep stiring. After about 7 mins it should be cooked.
Take a piece out and cut through the middle - if it is pink in any way reuturn it to the pan for a bit longer. Marinaded chick will be much tastier than plain chicken of course. |
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#4 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Diced chicken cooks very quickly. Does the recipe say brown your chicken and then add the sauce? If it does then don't bother browning the chicken, heat the sauce, and when boiling throw in the diced chicken raw, bring back to the boil, simmer for 1 minute, turn the heat off and put a lid on the pan then just leave it for 10 minutes. Done.
For anyone worried about this, i've used this technique with stovetop jarred sauces for years and i'm still here!
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#5 |
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Forum Member
Join Date: May 2003
Location: Derby, UK
Posts: 23,456
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steam it, if you havent an electric one or bamboo one, put it in a covered colander over some boiling water
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