Many Spice Chicken Stir-Fry

• 1/4 cup vegetable oil
• 2 tablespoons sherry dry
• 1 teaspoon ginger
• 1 teaspoon soy sauce, tamari
• 1 teaspoon garlic powder
• 1/4 teaspoon dry mustard
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon oregano
• 1/4 teaspoon sage
• 1/4 teaspoon thyme dried
• 1/4 teaspoon cloves ground
• 1/4 teaspoon cinnamon ground
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon flour, all-purpose
• 1 pound chicken breasts cut up
• 3 tablespoons onions finely chopped
• 2 medium tomatoes diced
• 1 each green bell peppers diced

1. In a small bowl, stir together 2 tablespoons oil, sherry, and all the spices.
2. Set aside.
3. Place the stir fry pan over high heat and add 1 tablespoon of oil.
4. Stir fry onion and peppers until soft.
5. Remove vegetables from pan.
6. Add remaining oil, add chicken and stir-fry until no longer pink.
7. Cut to test, about 3 minutes.
8. When chicken is done add spice mixture and tomato and stir constantly until mixture boils and thickens, about 1 minute.
9. Add vegetables back into pan and stir fry for 1 or 2 minutes or until vegetables are heated through.

vegetable oil, sherry dry, ginger, soy sauce, garlic, dry mustard, chili powder, black pepper, oregano, sage, thyme, cloves ground, cinnamon ground, salt, sugar, flour, chicken breasts, onions, tomatoes, green bell peppers

Taken from recipeland.com/recipe/v/many-spice-chicken-stir-fry-40899 (may not work)