1/4 c OIL
2 tb DRY SHERRY
1 t GINGER
1 t SOY SAUCE
1 t 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.