Add the ingredients for the orange ginger sauce to a blender and blend to combine (Note: if you don't own a small blender, you combine the ingredients in a jar or bowl and shake or stir to combine).

Chop the chicken and place it in a tupperware container or ziplock bag. Add the sauce, reserving 1/4 cup for cooking. Seal the container or bag and refrigerate at least 1 hour (up to 12 hours). 

When you're ready to cook, pour the reserved 1/4 cup of orange ginger sauce into a large saucepan (I use a 12-inch skillet with deep sides), pot or stock pot and heat over medium on the stove top.

Once the sauce is beginning to boil, add the onion and carrots and cover. Cook, stirring occasionally until onion and carrots begin to soften, about 2 minutes. 

Add the bell pepper, broccoli, and zucchini and stir well to combine. Cover and cook 1 to 2 minutes. 

Scoot the vegetables off to one side of the skillet and add the chicken, including the orange ginger sauce. Allow chicken to sit and brown without touching it for 2 minutes. 

Stir the chicken into the vegetables, ensuring everything is well-combined. Bring to a full boil, then cover the skillet. Reduce heat to a gentle boil and cook, stirring occasionally, for 15 minutes.

Remove the cover and continue cooking until sauce thickens, about 8 to 15 minutes.