I agree with what GB said - I only just recently learned this myself. I always thought "searing" meant to "cook briefly", and I guess, in a way it does.
I have a Calphalon Everyday Pan that I use for almost everything. While watching America's Test Kitchen, I learned that things like beef (not ground), pork and chicken will stick UNTIL they've achieved the perfect sear on the outside, at which point they can be moved easily without leaving half of themselves on the bottom of the pan.
I used cheap nonstick for years because, like you, I'd have little bits of chicken stuck to the bottom of my pans. I was always afraid to "just leave it alone", for fear I would burn it. You won't, believe it or not!
I have tried this and it really does work. Sometimes I still get a little impatient and move things early, but for the most part it works well. I even got brave and tried veal scallopini last weekend, which was very thin and I only wanted about a 30-second sear - sure enough, that was about all it took until I could move the cutlets.
Another thing GB said that is backed up by something I've read recently - make sure your fat is hot enough. I read that Americans are afraid to cook over high heat because it smokes and splatters - but for some things you really do need that high heat for a good sear without cooking the meat all the way through. I'm guilty of that myself - I HATE grease everywhere, but it does make a difference if you have your fat hot enough before you begin cooking. It's especially easy to tell in stainless - the oil will shimmer and you will begin to see just slight whisps of smoke. I always go by the shimmering myself.
Hope I've helped a little. Oh - and one more thing, especially when cooking "chunks" of food, like chicken for a stir-fry, don't overcrowd or you will not achieve a sear - the food will steam and the juices will be released, resulting in tough food (especially chicken). Read that in the same place I read the other, and I know from personal experience about the juice thing.
Anyway, you will grow to love your SS. Like I said, I use my Calphalon 12" everyday for EVERYTHING (almost). Cheers - Beth