Brine:

1. In a 6 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved.
2. Add chicken breast to the brine, cover, and refrigerate for 6-8 hours.
3. After brining period, remove breast from the brine and pat dry with a paper towel to remove excess moisture.
4. Reserve brined chicken for preparation in the refrigerator.

Seasoning & Cooking:

1. In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
2. Cut chicken into 1-inch cubes and season generously with spice mixture.
3. In a wok, heat vegetable oil until it begins to smoke. Add chicken to wok and stir fry for 3-4 minutes, or until golden brown and cooked through.