Stir Fry Sauce

½ cup soy sauce or Tamari
½ cup chicken broth
1 tbsp corn starch or arrowroot
1 tbsp honey
1 tsp sesame seed oil
1 tsp rice vinegar
2 inch piece of ginger, peeled and grated or finely minced (or 1 tbsp ground ginger)
2 garlic cloves, grated or finely minced
Whisk all ingredients together. Adjust the amount of sauce you add according to how much stir fry you’re making. When adding to your stir fry, allow to cook for 3 full minutes to allow the corn starch to thicken the sauce. Makes 1-1/4 cups. Will keep refrigerated in an airtight container for 1 week.