Lavender Chicken Stir Fry

1/2 cup lavender/rosemary oil (see below) 4 boneless chicken breasts, cubed or cut in strips 5 cups chunked summer vegetables (squash, sweet onion, red peppers, small red potatoes, mushroom caps) Oil: make a day ahead by placing 1/2 cup canola or vegetable oil in a saucepan. Add 2 tablespoons dried crushed culinary grade lavender flowers, 5 large garlic cloves, crushed and 5 sprigs of rosemary.

• Warm for 10 minutes and steep for 6 hours. Strain and store in an airtight container.
• Marinate chicken for 3 hours in 1/4 cup lemon juice and 1/4 cup orange juice mixed with 2 tablespoons honey, and 3 tablespoons of the lavender/rosemary oil.
• Place chicken in a saucepan with marinade and cook until browned, stirring constantly.
• Add vegetables and cook until just tender.