Simple Orange Chicken with Broccoli

Update; 2/22/12 This is so yummy and super easy if I have time for chopping the veggies.  I'm revising the original because we've really amped up the veggies and the sauce.  Everyone loves it...veggies and all.

Recipe Source: My Kitchen Cafe

1 tablespoon canola oil
1 tablespoon minced or grated fresh ginger
2 garlic cloves, finely minced
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
Salt and pepper
2 cups fresh broccoli florets
1 red pepper sliced thin
1 pkg snow peas cut into chunks
1 handful matchstick carrots
2 handfuls bean sprouts
Several mushrooms sliced thickly
1/2 cup water
1 cup low-sodium chicken broth
1/2 cup orange juice-fresh squeezed (about 2-3 oranges)
6 tablespoons low-sodium soy sauce
2 teaspoon sugar
2-3 teaspoons freshly grated orange zest (about 2 oranges worth)
4 teaspoons cornstarch, dissolved in 2 tablespoons water

In a medium nonstick skillet, heat the oil over medium heat. Add the ginger and garlic, stirring constantly, until fragrant, about 1 minute. Season the chicken with salt and pepper and add to the skillet. Saute until cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside.

In the same skillet, combine the broccoli florets and the water, stirring to scrape up any browned bits on the bottom of the pan. Cover the skillet and cook until the broccoli is crisp-tender, about 2 minutes. Add remaining veggies and cover and cook one more minute. Return the chicken to the pan and stir in the broth, orange juice, soy sauce, sugar and orange zest. Add the dissolved cornstarch mixture and cook, stirring frequently, until the sauce boils and thickens slightly. Serve over hot, cooked brown or white rice.