Recipe of the week: Singapore Five-Spice Stir Fry

Needed a quick and easy dinner (as usual). I had purchased Chinese Five Spice for another recipe that I never made, so decided to search for a stir fry recipe using it. I found Singapore Five-Spice Stir Fry on the web.  Here is my version of their stir-fry.



Sauce:
1/2 cup Orange Juice
1 tablespoon flour
3/4 teaspoon Chinese Five spice powder
1/4 teaspoon  crushed red pepper flakes
2 tablespoons soy sauce
1 1/2 teaspoons honey

Stir Fry:
2 cloves garlic
2 chicken breasts (bite size pieces)
1 bag frozen stir fry veggies (I used thai style for this recipe)
1 tablespoon olive oil
1 cup uncooked rice

Directions:
1. Cook the rice as directed and keep warm.
2. In small bowl, combine all sauce ingredients and mix until blended. Set aside.
3. In large skillet or wok, heat olive oil, add chicken and garlic, and cook over medium high heat until no longer pink.
4. Add Veggies and cook until tender (4-5 minutes)
5. Add sauce, cook and stir 2-3 minutes until bubbly and thickened.
6. Serve over rice.  (or pasta if desired)

I have tried several recipes for stir fry sauce, and this one was my husbands favorite.  Although, it didn't taste much like orange juice, for some reason little 'ol pregnant me could not get over the orange juice smell, and it was a bit spicy. But overall pretty good and really easy to make! Check out the actual recipe for an alternative to the frozen veggies! 

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