Marinating stir-fry chicken with teriyaki sauce, garlic powder and a drop or two of white wine. When cooking the chicken on the skillet, do I throw out the marinade or dump it all together on the skillet? This is not a recipe, this is just something I want to try on my own. I just don't know whether or not to cook the marinade with the chicken or to throw it out. If to throw it away, I just cook the chicken on the skillet with some olive oil, right?
2007-03-07 10:12:14 · 7 answers · asked by Soldier'sWife 3 in Food & Drink ➔ Cooking & Recipes
I would not use the marinade at first, because the liquid will not allow you to actually "fry" your meat. It would stew it, and that you don't want.
Also, in my opinion, after you marinated your raw meat in it I would never use the marinade for cooking, particular if it was marinating a chicken.
I would re-season my meat...and if you need a little liquid I would use chicken stock, or soy sauce. At least you wouldn't cross contaminate whatever you are cooking.
2007-03-07 10:46:41 · answer #1 · answered by Sabine5 3 · 1⤊ 0⤋
I would set some of the marinade to the side and then Marinate the chicken. While cooking the chicken; after it's almost done I'd add some of the marinade from the chicken and cook that with the chicken. Then I'd cook up some rice to serve the stir fry over. and with the marinade you set aside Pour the rest of that over the top of the chicken and rice!
GOOD LUCK!!! Hope this was helpful
2007-03-07 19:00:23 · answer #2 · answered by ♥xvioletx1882♥ 4 · 0⤊ 0⤋
If you add the marinade to the skillet you will not be stir frying but stewing the chicken.
If you want to use the marinade as a sauce cook it thoroughly, to avoid cross contamination, otherwise throw it out.
2007-03-07 18:28:43 · answer #3 · answered by Murray H 6 · 1⤊ 0⤋
Depends on your preference.
Adding marinade to skillet will make chicken taste stronger of the marinade. You need to skim off the white stuff or light brown color stuff that floats to the top when it is boiling. (Bad part of marinade)
As a general rule for restaurants whenever we are using raw chicken in marinade we discard after use. Lessons the chance of giving customers salmonella poisioning.
If you decide to use it just remember bring marinade to a rolling boil then skim off top crud.
2007-03-07 18:21:16 · answer #4 · answered by Tyson boy's dad 5 · 0⤊ 0⤋
Its pretty much up to you. If you cook the meat in the marinade it will create a sauce for the dish if not it will just be flavored meat.
2007-03-07 18:18:24 · answer #5 · answered by N323 4 · 0⤊ 0⤋
well keep the chicken inside the marinade for 24hours so that its more flavoured, and by that time it should be gone, or well very little left over after taking the chicken oout
2007-03-07 18:18:35 · answer #6 · answered by wintermag52 5 · 0⤊ 0⤋
I say throw it in the skillet.
2007-03-07 18:28:18 · answer #7 · answered by Anonymous · 0⤊ 0⤋