APRON AND PANS - CHICKEN VEGETABLE SAUCE

Ingredients
1 medium onion (chopped)
1 bell pepper (chopped)
2 cups peas & carrot
3-4 boneless/skinless chicken thighs - sliced
Handful prawns (optional)
2 tablespoons cornstarch (or substitute with 3 tablespoons flour)
1 teaspoon each ginger, garlic, pepper & onion (all powder)
2 tablespoons oil
Salt - to taste

Directions
Season chicken with some salt and pepper. Set aside.

Place a large pan on high heat. Heat up oil. Add in chopped onion and stir fry until fragrant.

Add seasoned chicken, sear on all sides until golden (4-5 minutes).

Dissolve 2 tablespoon of cornstarch in 2 cups of water. Set aside.

Add the remaining ingredients into the chicken. Stir to combine.

Increase heat to maximum. Add water mixture into the stirfry. Stir continuously until thickened.

Taste and adjust for seasoning.
Sauce is ready. Serve with some rice or and food of choice.

Credit: 9jafoodie