Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c OIL 1/4 ts THYME LEAVES, DRIED
2 tb DRY SHERRY 1/4 ts GROUND CLOVES
1 ts GINGER 1/4 ts GROUND CINNAMON
1 ts SOY SAUCE 1/4 ts SALT
1 ts GARLIC POWDER 1/4 ts SUGAR
1/4 ts DRY MUSTARD 1/4 ts ALL-PURPOSE FLOUR
1/4 ts CHILI POWDER 1 lb CHICKEN BREASTS, CUTUP
1/4 ts PEPPER 3 tb ONION, CHOPPED FINELY
1/4 ts OREGANO 2 ea MEDIUM TOMATOES, DICED
1/4 ts SAGE 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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