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| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry, Stir-fry] -> [Many spice chicken stir-fry Recipe] |
Many spice chicken stir-fry
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry, Stir-fry |
Rating: |
0 |
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Ingredients:
| 1/4
| cup | OIL | | 2
| tbsp | DRY SHERRY | | 1
| tsp | GINGER | | 1
| tsp | SOY SAUCE | | 1
| tsp | GARLIC POWDER | | 1/4
| tsp | DRY MUSTARD | | 1/4
| tsp | CHILI POWDER | | 1/4
| tsp | PEPPER | | 1/4
| tsp | OREGANO | | 1/4
| tsp | SAGE | | 1/4
| tsp | THYME LEAVES, DRIED | | 1/4
| tsp | GROUND CLOVES | | 1/4
| tsp | GROUND CINNAMON | | 1/4
| tsp | SALT | | 1/4
| tsp | SUGAR | | 1/4
| tsp | ALL-PURPOSE FLOUR | | 1
| lbs | CHICKEN BREASTS, CUTUP | | 3
| tbsp | ONION, CHOPPED FINELY | | 2
| each | MEDIUM TOMATOES, DICED | | 1
| each | GREEN PEPPER, DICED |
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Procedures:
| 1 | In a small bowl, stir together 2 tbsp. 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. | | 10 | Makes two servings. |
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