Many spice chicken stir-fry
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | OIL |
2 | tablespoons | DRY SHERRY |
1 | teaspoon | GINGER |
1 | teaspoon | SOY SAUCE |
1 | teaspoon | GARLIC POWDER |
¼ | teaspoon | DRY MUSTARD |
¼ | teaspoon | CHILI POWDER |
¼ | teaspoon | PEPPER |
¼ | teaspoon | OREGANO |
¼ | teaspoon | SAGE |
¼ | teaspoon | THYME LEAVES, DRIED |
¼ | teaspoon | GROUND CLOVES |
¼ | teaspoon | GROUND CINNAMON |
¼ | teaspoon | SALT |
¼ | teaspoon | SUGAR |
¼ | teaspoon | ALL-PURPOSE FLOUR |
1 | pounds | CHICKEN BREASTS, CUTUP |
3 | tablespoons | ONION, CHOPPED FINELY |
2 | eaches | MEDIUM TOMATOES, DICED |
1 | each | GREEN 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.