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Many Spice Chicken Stir-Fry


I hope I added all of spices. Incredible company for chicken which makes it tasteful and aromatic. Thanks, it was exciting to make this dish.













Trans-fat Free, Good source of fiber


¼ cup vegetable oil
2 tablespoons sherry
1 teaspoon ginger
1 teaspoon soy sauce, tamari
1 teaspoon garlic powder
¼ teaspoon dry mustard
¼ teaspoon chili powder
¼ teaspoon black pepper
¼ teaspoon oregano
¼ teaspoon sage
¼ teaspoon thyme
¼ teaspoon cloves
¼ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon all-purpose flour
1 pound chicken breasts
cut up
3 tablespoons onions
finely chopped
2 medium tomatoes
1 each green bell peppers


In a small bowl, stir together 2 tablespoons 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 473g (16.7 oz)
Amount per Serving
Calories 67248% of calories from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 712mg 30%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 146g
Vitamin A 28% Vitamin C 109%
Calcium 7% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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