My Japanese friend suggested I post my dilemmas to your board to get some tips from all you stir frying experts! I made a chicken sweet-sour stir fry last night and it was just so blah. I find that I overcook the meat every time. I used organic chicken breasts, cut into cubes, cooked them in olive oil with onions until the meat was no longer pink, then threw in some veggies and sauce. Brought to a boil, lowered to simmer and cooked another 10-15 minutes. Veggies were cooked a little past crisp, but the meat was dry and tough. Not tasty. Thought it would go easier if I used thawed frozen Asian veggie mix from Bird's Eye, since using fresh veggies seems to take forever, like 20 minutes of constant frying, to get the veggies cooked through. Especially carrots - don't want hard, crunchy carrots taking over the stir fry! I'm using a Calphalon non stick wok on my induction stove.
Any suggestions for more juicy & tender meat, and fully cooked veggies would be appreciated!