Many Spice Chicken Stir-Fry
49
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.
Ingredients
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
sherry
dry |
|
| 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
dried |
* |
| ¼ | teaspoon |
cloves
ground |
* |
| ¼ | teaspoon |
cinnamon
ground |
* |
| 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
diced |
|
| 1 | each |
green bell peppers
diced |
Directions
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.
