This recipe is courtesy of Fresh Attitude.

1. Combine garlic, olive oil, lemon juice, lemon zest, beef broth, thyme, parsley, cinnamon, and nutmeg in a large bowl. Pat chicken strips dry with a paper towel and combine with marinade. Set aside to marinate for 5 minutes.
2. Heat a drizzle of olive oil in a wok set over medium-high heat. Remove chicken strips from marinade. Add to wok and fry for 2 to 3 minutes per side, or until cooked through and golden on all sides. Season with salt and pepper to taste.
3. Add vegetable stir-fry mix. Fry for 3 to 4 more minutes, stirring frequently.
4. At the end of cooking, add contents from sauce pouch and cook for 15 to 20 seconds, stirring to coat all ingredients.
5. Serve warm with rice noodles.