Q&A for How to Cut Chicken Breast Into Strips

Use a sharp knife and place the chicken breast on a cutting board. If the chicken is on the bone, use your knife to trim around the ribs and breastbone and remove the breast meat. Slice against the grain by locating the tiny white muscle fibers and cutting across them instead of parallel. Continue cutting the rest of the breast into even strips. Try to cut through the meat in 1 clean slice to avoid shredding the meat.

The best way to slice chicken is to cut against the grain, which gives you shorter muscle fibers, making the meat more tender. Find the grain by locating the tiny white muscle fibers that run in 1 direction. Use your knife to cut across them in 1 clean slice so the meat doesn't shred. This produces shorter strips, but makes the meat juicier and easier to chew when it's cooked.

A chicken breast is the meat attached to the chicken's ribs. The tenderloin is a strip of breast meat disconnected from the bone. They're much more slender than the breast, making them quicker and easier to cook. So, it depends on what you plan to do with the meat. If you want quick, grilled meat, the tenderloin is the way to go. But if you want to roast the chicken, the chicken breast is the better option.

Cut the chicken into strips, and then cut those strips into cube-shaped sections.

If you aren't in a rush, place the chicken, still in a sealed container, in the refrigerator or on the counter. (Once thawed, put it in the refrigerator until ready for use). If you need it thawed quickly, fill a large bowl with hot water and place the chicken (still in a sealed container) into it.

Yes, but keep in mind that larger pieces will likely require more time to cook.