Wash vegetables and on a clean cutting board, chop broccoli, garlic, onion and clean thyme sprigs. Wash and pat dry the chicken. Lay the breasts on a large section of wax paper (enough to cover the chicken) sprinkle half of the amount of recommended spices, including the thyme sprigs, oregano, red pepper flakes with salt and pepper onto chicken chicken breasts and press firmly for 30 seconds with wax paper to instill the spices in the meat. Remove wax paper/discard and using a separate cutting board, slice chicken into 1/4 inch wide strips.
Squirt olive oil in pan over medium heat and when hot, place seasoned chicken strips with the chopped garlic and onion in a large saute pan turning chicken pieces several times while cooking to acquire a brown coating on chicken. After @ 5 minutes or when chicken is no longer pink, add broccoli and remaining thyme, oregano and red pepper flakes to the pan and continue to cook over medium heat for 5 minutes. Season with dash of salt and pepper.
When broccoli is al dente or cooked to your preference, mix in the soy sauce, stir well and saute for another 3-5 minutes. Remove from stove and serve alone or with your favorite cooked rice, potatoes or pasta.
Fresh snow peas, String beans, Brussel sprouts, Cherry tomatoes and other green vegetables may be used in this recipe. You may need to adjust sauté time for desired tenderness of the vegetables.