1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves
1 tablespoon Worcestershire sauce
1/2 teaspoon onion powder
1 clove garlic, minced
1 tablespoon distilled white vinegar
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon red pepper flakes
2 tablespoons cornstarch
Place oil in a large saucepan over medium heat so that the oil does not burn. Add chicken, scrape sides of pan to get rid of grits, and cook for 8 to 10 minutes, until internal temperature reaches 180 degrees F (80 degrees C).
Remove chicken from pan and place in a large bowl; drain excess fat. Add Worcestershire sauce, onion powder, garlic, vinegar, ginger, oregano, basil, rosemary, sage, thyme, red pepper flakes and cornstarch. Mix well and pour over chicken. Serve immediately.