Ginger Garlic Chicken & Stir Fry Veggies

Ingredients

• Boneless Skinless Chicken Thighs • 300g
• Minced Garlic • 1.5 tsp (7.5g)
• Ginger Paste • 15g
• Lemon Juice • 1 tbsp
• Black Pepper • 1 tsp
• Soy Sauce/Liquid Amino • 5 tsp
• Cornstarch • 3g
• Water • 40mL
• Stir Fry Vegetables • 300g

1. In a bowl, combine chicken, garlic, ginger, lemon juice, black pepper, and liquid aminos. Let marinate for at least 15 minutes.
2. Heat a skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through.
3. Add cornstarch and water into small bowl and whisk. Then add to the pan with the chicken. Stir until the sauce thickens slightly and coats the meat.
4. Add stir fry vegetables and cook for another 3-5 minutes, stirring frequently, until veggies are heated through and slightly tender.
5. Serve hot, optionally over rice, noodles, or on its own.