Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup low sodium chicken broth
  • 1 tsp toasted sesame oil
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch

Instructions:

  1. In a mixing bowl, combine the soy sauce, broth, brown sugar, rice vinegar, grated ginger, and minced garlic.
  2. Add the cornstarch to the mixture and whisk vigorously until the powder is completely dissolved and the liquid is smooth.
  3. Pour the mixture into a small saucepan over medium heat (or directly into a wok after cooking proteins and vegetables) and stir constantly for 2–3 minutes until the sauce transforms into a shiny, translucent mahogany glaze.
  4. Toss your cooked proteins and vegetables into the simmering sauce and stir-fry on high heat for 60 seconds until the sauce grips the ingredients.