Ingredients
- 2 tomatoes
- 1 green pepper
- 270 gr chicken breasts
- 60 ml oil
- 30 ml dry sherry
- 22 gr onion
- 5 ml soy sauce
- 5 gr ginger
- 3 gr garlic powder
- 1 ml dry mustard
- 1 gr chili powder
- 1 gr pepper
- 1 gr thyme leaves
- 1 gr cinnamon (ground)
- 1 gr salt
- 1 gr sugar
- 1 gr all purpose flour
- 1 gr oregano
- 1 gr 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.
