boned and skinned chicken cut into strips

Chicken breast or thigh meat stripped of bone and skin, cut into thin or thick strips for cooking. Chicken (Gallus gallus domesticus) is domesticated poultry valued for its mild flavor and versatile texture. Strips are typically cut parallel to the muscle fibers, ranging from ¼ inch to ½ inch wide and 2-4 inches long. This prepared form removes the connective tissue and skin, exposing lean muscle that cooks quickly and absorbs marinades and sauces readily. Chicken breast strips are lower in fat, while thigh strips retain more moisture and flavor due to higher intramuscular fat content.

Chicken strips are fundamental to stir-fries, where rapid high-heat cooking preserves tenderness and allows quick absorption of sauce. They are used in Asian cuisines (Thai, Chinese, Vietnamese), appearing in curries, pad thai, and soy-based preparations. In Western kitchens, strips feature in fajitas, chicken piccata, and breaded cutlets. The increased surface area relative to whole pieces allows efficient browning and seasoning penetration. Strips cook in 4-8 minutes depending on thickness, making them ideal for quick weeknight meals and composed salads.