Best Stir Fry Sauce

½ cup low sodium chicken broth (or vegetable broth)

⅓ cup low sodium soy sauce

2 tablespoons honey

2 teaspoons sesame oil

2 tablespoons minced fresh ginger

3 cloves garlic (minced)

1 tablespoon cornstarch

Crushed red pepper flakes, sriracha or sweet chili sauce (optional, for spicy sauce)

Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.
Use immediately or store in an airtight container in the refrigerator for up to one week.
To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.