The chicken in your run of the mill moo goo gai pan is processed in what fashion?

Probably just a sharp knife used to slice it thin.

it’s actually a process called “velveting” the meat
the meat is sliced thin and then coated in a cornstarch mixture, then poached in oil until it’s just done.
(sometimes the coating mixture contains oil and the chicken is gently steamed till just turning white)

it’s done for a few reasons, it makes the meat tender, keeps the moisture in and also cooked meat ‘holds’ for a longer period of time than raw does.

Well, for starters, it began it’s life as a cat . . .

You slice it and pressure cook it.