Orange Chicken Stir-Fry

Ingredients

• 1 cup broccoli florets 
• 1 cup carrots sliced
• 0.5 cup chicken broth 
• 2 tablespoons cornstarch 
• 3 cloves garlic chopped
• 1 teaspoon ground ginger 
• 0.5 cup orange juice 
• 1 tablespoon orange zest grated
• 16 ounce stir-fry vegetables frozen
• 4  chicken breast halves boneless skinless thinly sliced
• 3 tablespoons soya sauce 
• 1 cup sugar snap peas 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
2. Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
3. Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
4. Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.