Citrus Spice Stir Fry

Sauce:
1 tsp rice vinegar
2 cloves garlic, minced
2 tsp Chinese five-spice powder*
1/2 tsp crushed red pepper flakes (optional**)
1 cup orange juice
6 Tbsp coconut aminos (or soy sauce to taste***)

In a small bowl mix the vinegar, garlic, five-spice powder, and red pepper flakes with a fork. Stirring continuously with the fork, pour in the orange juice, then add the coconut aminos.

Stir Fry:
Assortment of veggies of your choice (broccoli, pea pods, onions, mushrooms, carrots, etc.)

Heat up a skillet or wok with a little oil (I use coconut), then add a pound of diced chicken and cook, splashing with a little of the sauce to keep it moist. Remove the chicken and set aside, then add chopped veggies to the skillet along with the rest of the sauce and cook until finished. Add the chicken back in and heat. Serve on top of rice.

* Chinese five-spice powder has a distinct clove flavor, so use less if you think your kids might not be into it!

** The only thing that makes this spicy is the red pepper flakes. The Chinese five-spice power is not "hot" spicy - it's more of a clove/cinnamon spice flavor.

*** Using coconut aminos makes this Whole 30 or paleo approved, but if you don't have any on hand (and don't care about that) you could probably use soy sauce. Soy sauce is more salty than coconut aminos, so I would add a little at a time until you reach the flavor you want - it might not take as much.

Serves 4-6 depending on how many veggies you use.