Instructions:

• Start by prepping all your ingredients. Chop the chicken thighs into bite-sized pieces, slice the red onion, and chop the carrots, bell pepper, broccoli, and zucchini. Make sure to peel the fresh ginger and then finely grate it or chop it into small pieces.
• In a bowl, combine the orange juice, liquid aminos (or coconut aminos), coconut milk, fish sauce (if using), red curry paste (if using), and sea salt. Whisk until well mixed. Set aside.
• In a large skillet or wok, heat the avocado oil over medium-high heat. Once hot, add the chopped chicken thighs. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
• Once the chicken is cooked, add the sliced red onion, chopped carrots, and bell pepper to the skillet. Stir-fry for about 3-4 minutes until they begin to soften.
• Next, add the chopped broccoli and zucchini. Stir-fry for another 3-5 minutes until all the vegetables are tender but still crisp.
• Pour the prepared sauce into the skillet, adding the grated ginger. Stir well to combine all the ingredients and let the sauce simmer for an additional 2-3 minutes, allowing it to thicken slightly.
• Once everything is well combined and heated through, remove the skillet from the heat. Serve your Orange Ginger Chicken Stir Fry over a bed of rice or quinoa if desired. Enjoy the vibrant flavors and textures!