1 (4 ounce) can chicken bouillon
1 cup dry onion soup mix
1 cup crushed cornflakes cereal
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried crushed red pepper flakes
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon Worcestershire sauce
Place bouillon cubes in the bottom of a large metal bowl. Mix together soup mix, cornflakes cereal, oregano, basil, crushed red pepper flakes, and salt. Pour mixture over chicken and vegetables.
Heat oil in large skillet or wok over medium heat. Fry chicken and vegetables until golden brown; remove from skillet. Stir in Worcestershire sauce. Bring to a boil; cook, stirring, for 5 minutes or until chicken is cooked through topping is no longer moist.