Mix all the ingredients together for the sauce (Coconut aminos, orange juice, honey, ginger, sesame oil and siracha) except the corn starch.
Cook Rice or noodles according to directions and let it cook while preparing the chicken and vegetables.
Prepare chicken thighs by trimming fat and cutting into bit size pieces or strips. Add the chicken to ½ of the sauce and let marinade for about 30 minutes. Meanwhile, add the cornstarch to the other half of the sauce and stir together.
Chop onions, bell peppers, zucchini, and broccoli into bite sized pieces.
Heat oil in a wok or large skillet for 1-2 minutes until hot. Add chicken and cook until internal temp reaches 165 F. Remove chicken from skillet or wok and set aside.
Add broccoli to skillet or wok and cook for 2 minutes. Add garlic, onion, bell pepper and zucchini and cook 3-4 additional minutes or until desired tenderness is reached.
Add chicken back to skillet or wok and ad the sauce mixture with cornstarch. Cook 1-2 more minutes or until sauce is thickened.
Serve chicken and vegetables over rice or noodles. Enjoy!