How long do you cook bitesize cubes of chicken breast in a sauce on the stove top?

Question

It is so hard to know when it is cooked. How many minutes is perfect? Any tricks to be able to know when you turn off the heat so they don't turn out rubbery?

Answer 1

bite sized should cook very quickly. I would cook the chicken in a skillet or a stir-fry pan and also cook the sauce separately - then mix them, until they are hot enough for your taste.

(that is: hot as with fire, not hot as with pepper, unless you have made a peppered sauce - which you should also make hot enough to suit your taste)

Answer 2

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I like to throw a can of petite-diced tomatoes, finely chopped yellow onion, one crushed clove of garlic, freshly chopped basil and oregano to your liking, 1 tsp. salt, couple of shakes of Cayenne pepper into a pan....you can cook the chicken first, or cook the chicken in the pan with all the ingredients. It makes a great, flavorful mouthful, and you can pour it over pasta or rice if you wish if you are looking for a quick and easy way to make a meal larger. You can also add a tsp. of chicken boullion. Later, you can thicken the entire meal by taking a cup with about 1/8 to 1/4 cup of water, mixed with cornstarch.....mix that with COLD water...then, when everything is cooked, turn the heat up to a good med.-high and slowly add, as you stir your pan, the cornstarch combo. Cook 'til you get the thickness you desire. The cornstarch will thicken the sauce without adding flavor, color, or cloudiness.

Answer 3

By Prepping the meat first....Either blenching w/ boiling water (approx. 25 sec. per single portion,) or saute the meat on high flame till light brown. I usually saute w/ garlic and little butter when I prep; and Ginger when cooking Asian dishes. DO NOT OVER PREP, remove from heat after prepping.

Heat up the sauce and throw the meat, stir and cover. Simmer on low-medium flame for about 15/20 mins.( depend on the portion size...)
The meat is cook and the sauce also taste better - Not so bland. Try it.
BTW- Chicken breast doesn't carry alot of fat and can easily turn cardboard when overcooked...this can be avoided by cutting sizes. ; }

Answer 4

I usually roast them in the pan before adding the sauce. But chicken usually cooks very quick, not more than a couple of minutes, I'd say,

Answer 5

Try steaming them. When done, coat them with fresh marinade. It is very important that the marinade be fresh to avoid bacteria from the old marinade! Frankly I am a big fan of poaching chicken breasts particularly in the summer. You can get lots of flavor and eat them cold with a sauce based on mayo or yogurt or sour cream.

Answer 6

depends on size of cubes and temp. on average over medium/high heat if the cubes are about 1/2" about 5 minutes they will shrink a bit and turn white. if in doubt just cut into 1 to see if it is white all the way through.

Answer 7

I love chicken, my trick. shhh, here it is first brown the chic on all sides, not long or cooked through, just brown on the edge. when that is done add chic broth about a half an inch. "Oh my god" When the juice cooks down that will be the juicyist breast you (chicken breast) you ever had!

Answer 8

MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

Answer 9

Cook 10-15 minutes. It is like flash cooking or stir fry

Answer 10

don't cook it too long especially when it's bitesized. i'd say anywhere near 5-10minutes on medium heat. try to poke through with a fork to check if chicken meat is tender.