Many spice chicken stir-fry

Yield: 2 servings

Measure 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

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.

Similar recipes