When I try to make chicken cheesesteaks, this is what I do:
- thinly slice some chicken breasts
- saute some chopped onions and green peppers
- put the meat in a frying pan with some olive oil
- add some salt, pepper, and dried Italian herbs
- chop the meat some more and cook it thoroughly
- add in the chopped onions and green peppers
- put slices of cheese on top of the meat/veggies and allow it to melt
The meat always turns out dry.
Then I read that chicken thighs are juicier and don't dry out like chicken breasts do (especially if you cook them longer and at a higher temperature, up to 195 degrees), so I tried doing the same thing except with thinly sliced chicken thighs. I monitored the temperature with an infrared thermometer and the temperature didn't get higher than 195 degrees. The meat still ended up tasting kind of dry. Also, a lot of liquid came out of the meat during cooking, before I added the veggies.
How do I make a chicken cheesesteak that isn't dry?