1. In a large bowl, combine the chicken strips with low-sodium soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook the potatoes.

2. Parboil the potatoes in boiling salted water for 8 minutes to reduce skillet cooking time and achieve a golden crust.

3. In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add drained potatoes. Cook for about 4 minutes, stir, and cook an additional 4–5 minutes until golden and fork-tender. Transfer to a plate and set aside.

4. In the same skillet over medium heat, add remaining 2 tablespoons butter. Add the chicken strips in a single layer, along with garlic and optional red chili flakes. Cook chicken for 1 minute per side or until nicely browned.

5. Pour in reserved marinade and cook with chicken until heated through. Stir in fresh herbs.

6. Add the sautéed potatoes back to the pan and toss to combine and heat through. Adjust seasoning with salt and pepper.

7. Remove from heat and serve immediately, garnished with extra herbs, chili flakes, and parmesan if desired.