Title: Many spice chicken stir-fry
 Categories: Poultry
      Yield: 2 Servings
 
    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.