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Stir-frying, like sautéing, is a cooking method that quickly cooks the chicken in a little oil, using high heat. The difference between the two methods is that sautéing cooks serving size pieces of meat and stir-frying involves cooking smaller size pieces that have been cut into strips, cubes or diced pieces all similar in size.

Braising and stewing are very similar methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to produce tender, moist meat.