Make the orange ginger sauce: in a blender add 1/2cup orange juice, 1/4cup liquid aminos or coconut aminos, 3Tbsp avocado oil, 1/4cup full-fat canned coconut milk, the 12-inch nub fresh ginger (peeled and roughly chopped), 1Tbsp fish sauce, 1Tbsp red curry paste (optional), and 1/2tsp sea salt. Blend until smooth.

Pour 1/4 cup of the blended sauce into a small bowl and set it aside (this is the reserved cooking sauce).

Place the chopped 1.5lbs chicken thighs into a Tupperware container or a zip-top bag. Pour the remaining blended sauce over the chicken, seal the container or bag, and refrigerate for at least 1 hour and up to 12 hours.

While the chicken is marinating (or just before cooking), prepare the vegetables: slice 1/2 red onion; peel and chop 2 large carrots; cut 1/2 red bell pepper into matchsticks; chop 1 large crown broccoli into florets; and chop 1 medium zucchini squash.

When ready to cook, heat a large 12-inch skillet with deep sides (or a large saucepan) over medium heat. Pour the reserved 1/4 cup of sauce into the skillet and heat until it begins to bubble.

Add the sliced onion and chopped carrots to the bubbling sauce, cover the skillet, and cook, stirring occasionally, until the onion and carrots begin to soften, about 2 minutes.

Add the bell pepper, broccoli florets, and chopped zucchini, stir to combine with the onion and carrots, cover, and cook 1 to 2 minutes.

Push the vegetables to one side of the skillet. Add the marinated chicken and any sauce left in the container to the empty side of the skillet. Allow the chicken to sit and brown without stirring for 2 minutes.

Stir the chicken into the vegetables so everything is well combined. Bring the mixture to a full boil, then cover the skillet. Reduce heat to maintain a gentle boil (a low simmer) and cook, stirring occasionally, for 15 minutes.

Remove the cover and continue cooking, stirring occasionally, until the sauce thickens and the chicken is cooked through, about 8 to 15 minutes.