When cooking small pieces of boneless chicken, I use a large pan over medium-high heat. I use very little oil, just enough to put a shine on the cooking surface. I place some of the chicken into the pan, making sure not to crowd the pieces too tightly and let cook for about a minute. I then start stirring every minute or so until the chicken has a very lightly browned surface. I then remove the chicken from the pan to a bowl and cook another batch the same way. The chicken is moist and tender, not overcooked, and never undercooked. I don't need to feel it, cut it, or stick a thermometer into it. I know it's done by the color of the meat. (Yep, I'm agreeing with Andy again. We must share minds across the distance or something. We think an awful lot alike
For larger pieces, you can't do this. But with chicken cut into the size of throwing dice, it works great. It will also work for chicken that is torn into similar sized pieces, and it really doesn't matter if you are stir-frying white or dark meat.
When you've been cooking for a while, you learn to almost sense things. Really, you are noticing appearances, the feel of the food (texture), through the spatula, spoon, or whatever you use to move it around with, smell. You also develop and internal clock, or timer that you don't even realize you have. Don't ask me to explain how that works, but the body really does have a timing mechanism built in. There is scientific evidence and the mechanism has been explained. I read the article, or saw the show on the learning channel, or something
. Anyway, you get a "feel" if you will, for when it's done. And it will come.
Seeeeeya; Goodweed of the North