Stir Fry

Ingredients:
1 lb chicken cubed
oil or spray for cooking
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup ketchup
1 tsp ground ginger
1 tsp 5-spice powder
minced garlic or garlic powder to taste
sesame oil (optional)
1 bag frozen veggies thawed

Directions:
Heat oil in a wok or skillet over high heat, add chicken and cook until no longer pink.

Meanwhile, combine the rest of the ingredients (except for sesame oil) in a small bowl. (I actually sprinkled the 5-spice powder over the chicken as it was cooking to give the meat flavor)

Add the veggies and sauce to the cooked chicken and heat through (I used a "steam-in-the-bag" medley of broccoli, carrots and edamame that I cooked in the microwave before adding to the chicken and sauce).

Just before serving add your sesame oil if using (I added 1 tsp or so).

Serve over rice.

The original recipe was a slow cooker recipe using pork chops. We liked the sauce so much that I decided to try it in a wok with chicken and added the veggies and it turned out great - it's our new go-to stir fry sauce. In both cases we made a yummy fried rice with the left-overs.