Orange Chicken Stir-Fry

• 1/2 cup orange juice
• 3 tablespoons soy sauce
• 3 cloves garlic, chopped
• 1 tablespoon grated orange zest
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• 3 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves, thinly sliced
• 1/2 cup chicken broth
• 2 tablespoons cornstarch
• 1 (16 ounce) package frozen stir-fry vegetables
• 1 cup sugar snap peas
• 1 cup broccoli florets
• 1 cup sliced carrot

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.

orange juice, soy sauce, garlic, orange zest, ground ginger, red pepper, vegetable oil, skinless, chicken broth, cornstarch, vegetables, sugar snap peas, broccoli florets, carrot

Taken from www.allrecipes.com/recipe/230250/orange-chicken-stir-fry/ (may not work)