SPRINKLE CHICKEN PIECES (TENDERLOINS OR BONELESS BREASTS CUT INTO STRIPS) LIBERALLY WITH ALBERT AGNOR’S MEAT SEASONING. PLACE CHICKEN IN MARINATING PAN, PREFERABLY WITH TIGHT-FITTING LID. COMBINE REMAINING INGREDIENTS. POUR OVER CHICKEN. REFRIGERATE SEVERAL HOURS OR OVERNIGHT. TURN MARINADE PAN SEVERAL TIMES TO COAT CHICKEN WELL.
STIR-FRY CHICKEN IN SMALL AMOUNT OF OLIVE OIL WITH ½ T MINCED GARLIC, OR GRILL IN GRILLING PAN OVER HOT COALS.
SERVE WITH STIR-FRIED VEGETABLES OF YOUR CHOICE, SUCH AS STRIPS OF ONION, GREEN AND YELLOW BELL PEPPER, BANANA PEPPERS, HALVED CHERRY TOMATOES.