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.