RE: Chicken breast-as dry as leather..how do u eat it?
reasons why chinese chicken is juicier:
1. direction in which its sliced - if you slice it across the grain it will become drier and stringier. try slicing it on a diagonal.
2. the marinade - as well as the usual (garlic, ginger, soya sauce, oyster sauce, salt, rice wine etc) we usually add some cornstarch to the marinade. when the chicken is thrown into a hot wok the cornstarch seals immediately, retaining the moisture in the chicken.
3. vegs are precooked - usually, they're tossed in a wok but i lightly steam mine (exceptions being very quick cooking veg like beansprouts, bok choi etc). if you add raw veg to the wok with your almost cooked chicken the meat will be overcooked by the time your veggies are ready.
4. sauce - usually a little cornstarch is dissolved in water and added right at the end to lubricate everything. in my opinion its not necessary if follow the first 3 points and season with a little oyster sauce.
you could always try grilling your chicken boobs with the skin on the retain moisture then remove it before eating.