In a small bowl, stir together 2 t oil, sherry, and all the spices.
Set aside. Place the stir fry pan over high heat and add 1 tb 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.
