Reply #17: The Chinese themselves use a technique called "velveting" [View All]

[Warpy]

wherein chicken is tossed with an egg white, cornstarch and wine marinade and deep fried for a few seconds to precook it before it goes into a stir fry. It's mostly a restaurant technique since folks at home don't have the wherewithal to have a separate wok for pre frying. This technique really does change the texture of chicken in a stir fry. It also keeps it from welding to the sides of the wok. I use it when I'm cooking for a crowd.

Baked chicken isn't the best thing to use in a stir fry, but it's far from the worst. I just use a light chicken stock at the end when I thicken the sauce. It's just a way to use up all the bits and pieces that are too small for sandwiches and when I've gotten sick of chicken salads.

Freezing does work. Just wrap it very tightly in foil and stick it in an air tight freezer bag with as much air pushed out of it as possible.