Many spice chicken stir-fry

2 servings

Ingredients

QuantityIngredient
¼cupOIL
2tablespoonsDRY SHERRY
1teaspoonGINGER
1teaspoonSOY SAUCE
1teaspoonGARLIC POWDER
¼teaspoonDRY MUSTARD
¼teaspoonCHILI POWDER
¼teaspoonPEPPER
¼teaspoonOREGANO
¼teaspoonSAGE
¼teaspoonTHYME LEAVES, DRIED
¼teaspoonGROUND CLOVES
¼teaspoonGROUND CINNAMON
¼teaspoonSALT
¼teaspoonSUGAR
¼teaspoonALL-PURPOSE FLOUR
1poundsCHICKEN BREASTS, CUTUP
3tablespoonsONION, CHOPPED FINELY
2eachesMEDIUM TOMATOES, DICED
1eachGREEN PEPPER, DICED

Directions

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.