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Many Spice Chicken Stir-Fry
1/4 c OIL 2 tb DRY SHERRY 1 t GINGER 1 t SOY SAUCE 1 t 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 ea MEDIUM TOMATOES, DICED 1 ea 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. |
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