In a large bowl, combine chicken strips with soy sauce, 1.5 Tb canola oil, pepper, and hot sauce. Set aside to marinate.

Parboil potatoes in boiling salted water for 8 minutes.

In a large skillet over medium-high heat, mix 1.5 Tb canola oil and 1.5 Tb butter.

When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.

Keep skillet over medium heat. Add remaining 1.5 Tb butter, garlic, red chili pepper flakes, and fresh herbs. Lay chicken strips in one layer. Cook on each side for 2-3 minutes, until browned.

Add potatoes to pan and heat through. Pour marinade over potatoes and stir in with chicken.

Remove from heat and serve.