3 tablespoons canola oil or avocado oil
½ cup chopped yellow onion
¼ cup thinly sliced fresh ginger (2 thumb sized pieces)
6-8 cloves garlic, minced
1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
6-8 cups low-sodium chicken broth
12 oz broccoli and cauliflower florets
1 large zucchini or 2 small
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1 packet spices
Heat oil in a large pot over medium heat. Add chicken (pepper it) until mostly done. Then add onion, garlic and ginger. Cook till the onion is translucent. Then add the broth and other vegetables spices and sauces. Bring to a boil and simmer on low for 15- 20 min