1 – 1 1/4 pounds boneless skinless chicken breast (about 2 chicken breasts)
2 teaspoons light soy sauce
2 teaspoons oyster sauce
1 tablespoon Shaoxing wine
1/4 teaspoon ground black pepper (or white pepper)
1 tablespoon garlic (finely minced; or substitute 1/2 teaspoon garlic powder)
2-3 tablespoon water
2 teaspoons cornstarch
2 tablespoons oil (any neutral oil)
Carefully butterfly each chicken breast, and then separate the two halves, so that you have 4 pieces that are about half the thickness of the 2 original chicken breasts.
Use the back of your knife to lightly pound the chicken breast on both sides, paying special attention to the thicker areas. This tenderizes the meat and also makes the thickness more even across each piece.
Add the chicken breast pieces to a bowl, along with the light soy sauce, oyster sauce, Shaoxing wine, pepper, and garlic. Use your hands to mix well. Then, add 2 to 3 tablespoons of water (2 tablespoons for 1 pound of chicken, or up to 3 tablespoons for 11/4 pounds), 1 tablespoon at a time, mixing with your hands after each addition until the chicken absorbs the liquid.
Set aside to marinate at room temperature for 15 – 20 minutes. Just before cooking, mix the cornstarch into the marinated chicken until evenly coated.
Heat oil in a nonstick or cast iron pan over medium-high heat. Arrange the chicken breast in the pan in a single layer. Pan-fry for a total of 8-10 minutes flipping them every 2 minutes or so for even cooking.