3 tablespoons vegetable oil
2 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 cup water
1 teaspoon salt
Combine the oil, water and salt with fingers and lightly press into the chicken breasts. Cook, stirring after 3 to 4 minutes. Pour the chicken broth into a large pot or saucepan and add enough water to cover loosely. Bring to a boil over high heat. Boil until thickened, stirring occasionally. Remove from heat and stir in the chicken.
Return the chicken to the pot over high heat. Add water and salt before simmering, stirring occasionally. Return the chicken breasts to the pot and let stand for 10 to 15 minutes. They should be slightly flattened.
Remove the cooked chicken breasts from their marinade and place on plates. Cover tightly with aluminum foil. Cool for at least 15 minutes and remove foil. Discard marinade. Discard chicken breasts.
Sterilize a large skillet or wok by placing in a shallow dish in a large bowl. Remove lid of pan and placing pan in a deep skillet. Spray with non-stick cooking spray or place on a baking sheet. Cover the pan with foil. Cook chicken in the oil, water and salt, stirring occasionally, until chicken is no longer pink and juices run clear, about 2 minutes. Serve with the caramelized onions, dill pickle relish, jalapenos and other ingredients.
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