I think my stir-fry woes are not so much with the technique, but with chicken. Last night I took a teriyaki chicken recipe that had not been successful, and took only the parts of the recipe that had to do with the sauce. I cut up some pork loin chops, and marinated them in the sauce. After letting them sit for a bit, I stir-fried the pork, and set it aside. Then I threw some sugar snap peas into my pan, stir fried those for a few minutes, and added some sliced baby-bella mushrooms. I whisked a little bit of cornstarch into what remained of the marinade, added that to the veggies, and let it thicken. Then I added the pork back in, and heated it through. My roommate (who is a dedicated pigivore) declared it delicious.
Next time I do chicken, I'm going to try to think of it enough ahead of time that I can let it soak in the marinade for a while.
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