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.