Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c OIL
2 tb DRY SHERRY
1 ts GINGER
1 ts SOY SAUCE
1 ts 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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