Ok two quick tips on cooking that most people (at least that I have cooked for) don’t know. First a little trick I have used almost since I started cooking with chicken, and second a little trick with rice when your cooking in a wok.

Ok first nifty tip:
step 1: Take your chicken before marinating and pound the hell out of it with a mallet until you might as well just be hitting the cutting board below it. (Please don’t use that nasty salty meat tenderizer crap you don't deserve poo like that.)

Step 2: Marinade that bad boy up in a little plastic bag, how long to marinade will depend all on the type and how strong you want the flavor can't help you there.

Step 3: Turn your stove burners (or if you don’t have gas like me coils) on as hot as they get and start to heat the pan up. Cut three slits both ways in your chicken on both sides make sure these are deep slits. (Note: may not be the most pretty chicken but your guests will forgive you when they taste it.)

Step 4: Place your chicken into the pan and pour in your marinade it should cover just above the chicken if not just drizzle marinade into the slits. Flip every say 5 minutes and the chicken should cook pretty fast so check the inside regularly.

Step 5: Enjoy you have just made what should be some really really good tender chicken might take a couple tries to get the timing of everything right as the chicken cooks allot quicker than your excepting.

Tip number two this ones simple. If your cooking in a wok I am assuming you know how to use it and allot of your dishes may have rice on the side. If your trying to eat healthier when your boiling your rice grains you don’t need to add butter to have some nice flavorful rice. I typically just add the amount of water required in the rice into the woks sauce drop the rice in start cooking it before everything else and then drop the rest of my food in to cook. This will produce some rice with a hint of the sauces flavor I have only done it a couple times but it turned out good.