Title: Many Spice Chicken Stir-Fry
Categories: Poultry
Yield: 2 Servings
| 1/4 | c | OIL |
| 2 | tb | DRY SHERRY |
| 1 | ts | GINGER |
| 1 | ts | SOY SAUCE |
| 1 | ts | GARLIC POWDER |
| 1/4 | ts | DRY MUSTARD |
| 1/4 | ts | CHILI POWDER |
| 1/4 | ts | PEPPER |
| 1/4 | ts | OREGANO |
| 1/4 | ts | SAGE |
| 1/4 | ts | THYME LEAVES, DRIED |
| 1/4 | ts | GROUND CLOVES |
| 1/4 | ts | GROUND CINNAMON |
| 1/4 | ts | SALT |
| 1/4 | ts | SUGAR |
| 1/4 | ts | ALL-PURPOSE FLOUR |
| 1 | lb | CHICKEN BREASTS, CUTUP |
| 3 | tb | ONION, CHOPPED FINELY |
| 2 | | MEDIUM TOMATOES, DICED |
| 1 | | GREEN PEPPER, DICED |
IN A SMALL BOWL, STIR TOGETHER 2 TBSP. OIL, SHERRY, AND ALL THE SPICES. SET
ASIDE. PLACE THE STIR FRY PAN OVER HIGH HEAT AND ADD 1 TABLESPOON OF OIL.
STIR FRY ONION AND PEPPERS UNTIL SOFT. REMOVE VEGETABLES FROM PAN. ADD
REMAINING OIL, ADD CHICKEN AND STIR-FRY UNTIL NO LONGER PINK. CUT TO TEST,
ABOUT 3 MINUTES. WHEN CHICKEN IS DONE ADD SPICE MIXTURE AND TOMATO AND STIR
CONSTANTLY UNTIL MIXTURE BOILS AND THICKENS, ABOUT 1 MINUTE. ADD VEGETABLES
BACK INTO PAN AND STIR FRY FOR 1 OR 2 MINUTES OR UNTIL VEGETABLES ARE
HEATED THROUGH. MAKES TWO SERVINGS.