1/2 cup low sodium soy sauce (or Tamari if gluten free)

1/2 cup chicken stock (or vegetable broth if vegan)

1 tablespoon corn starch (or arrow root)

1 tablespoon honey (or agave nectar if vegan)

1 teaspoon sesame seed oil

1 teaspoon rice vinegar

2 inch piece of ginger, peeled and grated or finely minced (or 1 tablespoon ginger paste in a squeeze tube, and other readers have had success with 1 tablespoon ground powdered ginger)

2 garlic cloves, grated or finely minced

Vegetables and meat of your choosing for the stir fry (I get my meat from ButcherBox, which I highly recommend)