If you insist on using breast meat, brine it. Dissolve 1/4 cup of salt in a quart of water, let the chicken sit in it for 30 minutes, rinse it off, pat dry, then use normally.
Me too. I saw the subject line and came in to say, use thighs. They have flavor.
If your looking for the soft slightly rubbery texture you sometimes get at Asian restaurants. Velvet the breast by slicing it thin and coating it in a tablespoon of baking soda for around 30 minutes. Be sure to rinse the meat thoroughly (I make up a batch in a colander and rinse using water, vinegar, then water). It won’t add any flavor but it will get you that soft, cuts with a fork, not grainy texture you get in a lot of heavily sauced Asian foods.
Just another +1 on thighs came to mind before even reading the thread.
If you are going to use breast make the chunks big, marinate them in seasonings, sear them very quickly, and only simmer slowly for just long enough to cook through.
Sorry, TriPolar…
Size matters, How big are your “chunks”? The interior may be the “dull and tasteless” part. Julienne or mince the meat before browning it. The seasoned/browned meat surface to sauce ratio may need fixing.
Same principle applies, especially if it’s something you use more often. If you’re going to the trouble to make a batch of say, espresso chili cumin rub ( I use it on steaks), make a triple batch and put the rest in air tight jars. 2% more work overall and you have it as a quick gift or fast meal starter.
I use this bad boy:
Punch a bunch of holes in it before marinating in whichever of the possibilities mentioned.
I don’t much care for thigh meat, so I cook a lot of breasts. I also like this method of baking them:
I’m surprised no one mentioned using thighs yet. 
Much more forgiving in terms of overcooking. Breasts have to be done just so, and they have less flavor, too. Either way, salt and pepper before cooking and let sit for at least 10 minutes. Or brine, as noted earlier.
Kenji @ Serious Eats seems to prefer dry brining (salting and keeping cold for a while) over a brine soak.
Thighs have bones that have to be removed at some point. That moves this out of the quick-and-convenient category, and I’ll just use canned chicken, or chop suey beef chunks instead. Or go downstairs to the Indian restaurant.
What size? “Cubes,” roughly 3 cm on a side. I want them to have some Maillard browning, but not to turn tough before putting the sauce in. I also want the sauce to flavor the chicken, not just be gravy on top. Perhaps I’ll try marinating the chunks for a few hours in a half cup of the jarred simmer sauce, which seems mildly acidic. On further review, I see that was indeed **Tabby Cat’**s suggestion.
Thanks for all the suggestions. Well, except the one suggesting I eat tofu instead.
Buy boneless thighs, that’s what I do. I mean, chicken breast has the same issue, so buy boneless chicken breast. And they’re usually cheaper! ($1.79/lb today at my local supermarket.)
Whoops, on re-read, this is somewhat ambiguous. I’m saying boneless thighs are usually cheaper than boneless chicken breasts. From what you’re saying, it seems like where you shop they typically don’t sell boneless thighs? I find that somewhat unusual, as all the regular places I shop at have boneless thighs.
You’re cutting them up anyway, how much harder does a single bone make things?
People after my own heart. The OP is basically a more sophisticated version of my patented Bachelor Chow. It’s been a slow evolution from straight up Hamburger Helper to just some sort of meat, some sort of pasta and some sort of sauce, to what passes for decent chicken vindaloo (out of a jar).
I go with thighs as well. I cube them, sort of, stir fry size chunks. Then I season them with black pepper, ground ginger, some taragon, paprika and, most importantly, Sriracha. If I have the time I’ll let them marinate for a while but either way, I brown them just as they are - no oil or butter. Then I have this technique that I don’t know if I’m throwing a lot of flavor away, but it works for me. I brown the chicken over med-high heat and the Sriracha and chicken juice all sort of pools up in the pan. I drain that away and then return it to the heat, turning it it up a bit so I can get a decent little char on most of my chunks.
Then I pop the lid on the vindaloo sauce and go from there. But that’s my chicken browning regimen.
It means I have to touch them a lot more than I’d like to. The tenderloins just require a crosswise swipe of six at a time with a santoku, and then into the skillet.
I’ll keep an eye out for boneless thighs.
Hey, I don’t knock people that don’t want to debone thighs, there’s some work there. But just buy boneless thighs, that’s fine.
I’ve made a very good chicken curry with bone-in thighs (or bone-in thighs and drumsticks). This recipe has the chicken simmering for long enough that the meat is fairly loose and can be removed from the bone with just a spoon (although if I’m alone, I’ll just pick up the leg and eat it). I think cooking meat with the bone still attached is supposed to result in better flavor.
If you’re browning the cubes in oil, toast some spices in the oil first, to make that browning more flavourful than just Maillard reaction products.
I used up the rest of the breast tenderloins tonight in a Thai red curry, from paste I’d bought in Bangkok last year. Being a paste, I couldn’t marinate in it—plus, I procrastinated until dinner time. I pondered the various seasonings recommended upthread, but didn’t want to wander very far from whatever flavor the paste would give. I browned the cubes a bit more, and sprinkled them lightly with Lotta Zing® (mostly MSG) before adding the red curry paste and coconut milk (my first time cooking with either compound).
The results were excellent! The chicken chunks may not actually have been much different from last week’s Tandoori curry, but the tout ensemble was very pleasing. Now I’m sorry I only brought back one packet of the paste.
This is the best advice you can get for Indian cooking. Marinate that meat.
Damn, Now I want butter chicken.