2 tablespoons butter
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon chopped fresh oregano
2 tablespoons minced fresh ginger root
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried thyme
1 1/2 tablespoons dried sage
1 1/2 teaspoons dried onion
1 1/2 teaspoons dried thyme
1/2 teaspoon dried red pepper flakes
2 tablespoons olive oil
1 (8 ounce) package dry braised or boiled chicken or vegetable, cut into 1/4 inch strips
Melt butter in a large skillet over medium heat. Place garlic, salt, and oregano in pan. Stir-fry over low heat for 3 to 2 minutes or until garlic is golden brown. Stir ginger, sage, basil, parsley, thyme, sage, onion, thyme, red pepper flakes, and olive oil into skillet. Sprinkle chicken strips on bottom of skillet. Place skillet on medium heat and add enough olive oil to lightly coat.
Bake, uncovered, at 350 degrees for 45 minutes. Turn chicken strips and bake for 20 minutes or until chicken strips are easily flaked with a fork.
Stir-fry cooked chicken in oil mixture for 4 minutes on each side or until lightly browned.