2 tablespoons vegetable oil
2 pounds boneless, skinless chicken breast halves
1 (3 ounce) jar marinade
1 cup cold water
3 tablespoons brown sugar
1/2 teaspoon dried thyme
1 teaspoon fresh lemon juice
1 teaspoon dried basil
3 cloves garlic, minced
1 tablespoon dried parsley
1 tablespoon dried oregano
Heat oil in a large, heavy skillet over medium high heat. Add chicken and stir-fry until well browned. Stir in marinade and water; mix together. Add brown sugar, thyme, lemon juice, basil, garlic, parsley and oregano. Continue to cook about 5 minutes, stirring occasionally, until chicken is no longer pink and juices run clear. Transfer chicken to the skillet and cook, turning once, about 5 minutes. Serve immediately.