Every time I make a stir fry, without fail, I always manage to make the chicken greasy. I use a wok...I heat the oil until it pops if I put a drop of water in, I throw the chicken in...and by the time it's cooked it's gross.
What am I doing wrong??
I thought about using a non-stick pan so I wouldn't have to use too much oil (maybe I'm using too much oil? But if I don't use a bit it sticks!), but the non-stick can' take very high heat for too long.
I want to make one tonight from Mark Bittman's new book...and I want it to be edible!