Mediterranean Chicken and Cherry Pepper Stir-Fry

1.Thaw the frozen grilled chicken strips completely and pat dry with paper towels.

2.Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.

3.Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, taking care not to burn it.

4.Add the sliced cherry peppers and sun-dried tomatoes to the skillet. Stir-fry for 3-4 minutes until the peppers begin to soften and the tomatoes release their flavor.

5.Add the thawed grilled chicken strips to the skillet, stirring to combine with the vegetables. Cook for 3-4 minutes until the chicken is heated through and slightly browned.

6.Sprinkle the dried oregano, thyme, and basil evenly over the chicken and vegetables. Stir well to incorporate the herbs.

7.Pour in the chicken stock and heavy cream, stirring to combine. Allow the mixture to simmer gently for 3-5 minutes until the sauce thickens slightly and coats the ingredients.

8.Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.

9.Remove the skillet from heat and sprinkle the crumbled feta cheese over the stir-fry, allowing it to soften slightly from the residual heat.

10.Garnish with freshly chopped parsley before serving.

11.Serve immediately, ideally with a side of warm crusty bread or over a bed of steamed rice or couscous for a complete Mediterranean-inspired meal.