Cup of Yum
1. Slice chicken breast across the grain into 1 1/2 to 2-inch pieces, about ¼-inch thick.
2. 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.
3. Add the oil and cornstarch, mixing again until everything is thoroughly coated. Let the chicken marinate for 10-15 minutes.

Oil Method

1. 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.
2. Avoid overcooking it during the velveting process, you will be cooking the chicken again in your stir-fry.

Water (Blanch) Method

1. 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.
2. Avoid overcooking it during the velveting process, you will be cooking the chicken again in your stir-fry.