Pan-fried Chicken Breast

This is a home dish that most time we just put in the ingredient casually. This recipe documented the ingredients as a great guideline. 

Ingredients

Boneless skinless chicken breast - 1 to 1.25 lb (about 2 chicken breasts)
Soy sauce - 2 tsp
Oyster sauce - 2 tsp
Cooking wine - 1 TBSP
Ground black pepper - 1/4 tsp
Garlic - 1 TBSP, finely minced (or 1/2 tsp garlic powder)
Water - 2-3 TBSP
Cornstarch - 2 tsp
Oil - 2 TBSP

Steps

1. Carefully butterfly each chicken breast, and then separate the two halves. Lightly pound the chicken breast on both sides to tenderize the meat.

2. Add the chicken pieces to a bowl, along with the light soy sauce, oyster sauce, cooking wine, pepper, and garlic. Use your hands to mix well. Then, add 2 to 3 tablespoons of water. Add 1 tablespoon at a time, mixing with your hands after each addition until the chicken absorbs the liquid.

3. Set aside to marinate at room temperature for 15 - 20 minutes. Just before cooking, mix the cornstarch into the marinated chicken until evenly coated.
4. 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. Serve with rice or noodle.