How do I properly cut a chicken breast into strips or chunks? I often cut fresh chicken breasts into strips for stir-fry or similar uses. What type of knife should I use and how should I cut it? I'm not trying to debone as I buy boneless cuts already.  I'm most interested in the techniques associated with efficiency and safety.

Some related questions that don't address my question specifically:


How do I cut out the vein/tendon from a chicken breast tendorloin?
Is it generally better to cut chicken breast with or against the grain?
Use a non serrated sharp knife. 

I prefer using a chef knife, about 10in long.

Cut the breast length wise to make slices, and after that, cut each slice into strips.

If wanting to make "chunks", then cut each strip into cubes.

Depending on the recipe, you can vary the thickness of each slice/strip/cube.