Instructions

• Make the orange ginger sauce: add 1/2 cup orange juice, 1/4 cup liquid aminos or coconut aminos, 3 Tbsp avocado oil, 1/4 cup full-fat canned coconut milk, the 12-inch nub fresh ginger (peeled), 1 Tbsp fish sauce, 1 Tbsp red curry paste (optional), and 1/2 tsp sea salt (or to taste) to a blender and blend until smooth. If you don’t have a blender, combine these ingredients in a jar or bowl and shake or stir until well combined.
• Pour 1/4 cup of the blended sauce into a small bowl and set it aside for cooking.
• Place the chopped 1.5 lbs chicken thighs in a Tupperware container or a zip-top bag. Pour the remaining sauce over the chicken, seal the container or bag, and refrigerate for at least 1 hour and up to 12 hours.
• When ready to cook, heat a large skillet (12-inch with deep sides) over medium heat. Add the reserved 1/4 cup orange ginger sauce to the skillet and bring it to a gentle boil.
• Once the sauce is beginning to boil, add the sliced 1/2 red onion and the peeled, chopped 2 large carrots. Stir once, cover the skillet, and cook for about 2 minutes, stirring occasionally, until the onion and carrots begin to soften.
• Add the 1/2 red bell pepper (cut into match sticks), the large crown broccoli (chopped into florets), and the medium zucchini squash (chopped). Stir to combine, cover, and cook 1 to 2 minutes more.
• Push the vegetables to one side of the skillet. Add the marinated chopped chicken (including any sauce still in the container/bag) to the empty side of the skillet. Let the chicken sit undisturbed for 2 minutes to brown.
• Stir the chicken into the vegetables so everything is well combined. Bring the mixture to a full boil, then reduce the heat to maintain a gentle boil/simmer. Cover the skillet and cook, stirring occasionally, for 15 minutes.
• Remove the cover and continue cooking, stirring occasionally, until the sauce thickens to your liking, about 8 to 15 minutes.
• Taste and adjust seasoning if needed, then serve immediately.