Pat the chicken thighs dry with paper towels, then toss with cornstarch, salt, and pepper in a mixing bowl.

Place a large skillet over medium-high heat and add vegetable oil. Heat until shimmering.

Add the chicken to the skillet in a single layer. Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.

Remove the chicken from the skillet and set aside on a plate.

In the same skillet, sauté minced garlic and grated ginger for about 30 seconds until fragrant.

Pour in the soy sauce and bring the mixture to a simmer, about 1 minute.

Whisk together equal parts water and cornstarch to create a slurry, then gradually stir into the sauce, cooking until thickened.

Return the chicken to the skillet, coating with the sauce. Cook for 2-3 minutes until fully cooked through.

If using pre-cooked vegetables, add them and stir to heat through for another minute.

Serve hot over rice or noodles.