Many Spice Chicken Stir-frypoultry 1/4 cup oil 2 tablespoon dry sherry 1 teaspoon ginger 1 teaspoon soy sauce 1 teaspoon garlic powder 1/4 teaspoon dry mustard 1/4 teaspoon chili powder 1/4 teaspoon pepper 1/4 teaspoon oregano 1/4 teaspoon sage 1/4 teaspoon thyme leaves, dried 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon all-purpose flour 1 lb chicken breasts, cutup 3 tablespoon onion, chopped finely 2 each medium tomatoes, diced 1 each 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. |
