I marinated sliced chunks of chicken in extra-virgin olive oil, lemon pepper (no salt), a few dashes of soy sauce, kosher salt, granulated garlic, granulated onion, and Hungarian paprika for a couple of hours. When slicing the chicken, I made sure I sliced against the grain. Slicing this way makes the muscle fibers shorter, making you chicken more tender. Cooked in my vintage Lodge cast iron wok.
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