How to Slice Chicken Thinly for Stir-Fry

To slice chicken thinly, firm it in the freezer for 15-20 minutes so it isn’t squishy, then cut across the grain into thin strips with a sharp knife. Cutting against the muscle fibres shortens them, which is what makes the chicken tender instead of chewy in a fast stir-fry.

Thin, even strips cook in a minute over high heat, so the wok stays hot and the chicken stays juicy. Thick uneven pieces either dry out or stay pink in the middle.

Step by step

1. Firm it up. Pop the chicken in the freezer for 15-20 minutes until just firm at the edges. Far easier to cut thin.
2. Find the grain. Look at the lines of muscle fibre running along the breast or thigh.
3. Cut across the grain. Slice perpendicular to those lines into thin strips, around 5mm.
4. Use a sharp knife. A keen edge glides; a blunt one tears and squashes.
5. Velvet it (optional). Toss the strips with a little cornstarch, soy sauce and a touch of oil, rest 15 minutes for silky, restaurant-style chicken.
6. Stir-fry hot and fast. Cook in a hot wok in batches so it sears, not steams.

Common mistakes

• Cutting with the grain, which leaves long stringy fibres and chewy meat.
• Slicing room-temperature chicken, which slips and slides under the knife.
• Crowding the pan, so the chicken stews in its own liquid.
• Skipping the wash-up: always use a separate board for raw meat and clean it well after.

What is velveting?

Velveting is a Chinese restaurant trick where you coat the sliced chicken in cornstarch (and often soy and oil) before cooking. It forms a light shield that locks in moisture, giving that silky, tender bite you get in zi char and stir-fry stalls.

▶ Watch: How to Slice Chicken for Stir-Fry

With your chicken prepped, tell OneToCook what’s in your fridge for a fast meal. See the technique glossary for more, and learn the claw grip and how to sear meat next.