Herbed Chicken and Vegetable Stir-Fry

Instructions

1. 1

   Slice the boneless chicken breast into thin strips.

2. 2

   Peel and slice the onion. Mince the garlic. Peel and cut the carrots into thin matchsticks. Slice the sweet peppers and pimentos.

3. 3

   In a large skillet or wok, melt the butter over medium-high heat.

4. 4

   Add the sliced chicken breast to the skillet and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Remove the chicken from the skillet and set aside.

5. 5

   In the same skillet, add the onion and garlic. Sauté for 2 minutes until fragrant and slightly softened.

6. 6

   Add the carrots, sweet peppers, and pimentos to the skillet. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.

7. 7

   Sprinkle the dried basil, dried thyme, flour, Maggie all-purpose seasoning, salt, and sugar over the vegetables. Stir well to combine.

8. 8

   Return the cooked chicken to the skillet. Toss everything together and stir-fry for another 2 minutes, ensuring the chicken and vegetables are evenly coated with the herbs and seasoning.

9. 9

   Taste and adjust seasoning if needed. Serve hot.