• Slice chicken breast across the grain into 1 1/2 to 2-inch pieces, about ¼-inch thick.
• In a medium bowl add the water and soy sauce to the chicken, mixing until the chicken is well-coated. Set aside for 5 minutes for most of the liquid to absorb into the chicken.
• Add the oil and cornstarch, mixing again until everything is thoroughly coated. Let the chicken marinate for 10-15 minutes.

Oil Method

• Heat your wok over high heat. When it starts to smoke lightly, add 2 tablespoons of vegetable oil to coat the surface of the wok, swirl around to coat. Add the chicken pieces in one layer, and sear for 20 seconds. Stir-fry quickly until the chicken turns opaque, and remove from the wok. Set aside on paper towel lined plate.
• Avoid overcooking it during the velveting process, you will be cooking the chicken again in your stir-fry.

Water (Blanch) Method

• To blanch, add the chicken to a wok filled with boiling water, gently stir so it doesn’t clump together. When chicken turns opaque, cook for an additional 10 seconds and remove from wok.
• Avoid overcooking it during the velveting process, you will be cooking the chicken again in your stir-fry.