Ingredients
- 2 tomatoes
- 1 green pepper
- 1 lb chicken breasts
- 1/4 c oil
- 2 tb dry sherry
- 3 tb onion
- 1 t soy sauce
- 1 t ginger
- 1 t garlic powder
- 1/4 ts dry mustard
- 1/4 ts chili powder
- 1/4 ts pepper
- 1/4 ts thyme leaves
- 1/4 ts cinnamon (ground)
- 1/4 ts salt
- 1/4 ts sugar
- 1/4 ts all purpose flour
- 1/4 ts oregano
- 1/4 ts sage
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.
