Make The Stir Fry Sauce
In a mason jar (or small bowl), combine all the ingredients. If using a mason jar, I love adding on the lid and shaking to combine. If using a bowl, whisk to combine. Whisk all ingredients together.
1/2 cup low sodium soy sauce, 1/2 cup Kettle + Fire chicken stock bone broth, 1 tablespoon corn starch, 1 tablespoon honey, 1 teaspoon sesame seed oil, 1 teaspoon rice vinegar, 2 tablespoons fresh chopped ginger, 2 cloves of garlic
Makes 1-1/4 cups. You can use immediately, or keep refrigerated in an airtight container for 1 week.
How To Make A Stir Fry
Heat a large skillet over medium high heat. Add in 2 tablespoons oil, then 1 pound protein of your choice. (Works with chopped or ground chicken, sliced or ground beef, peeled + deveined shrimp, chopped or ground pork, tofu, etc) Cook for 5-7 minutes, stirring occasionally, until the protein is cooked through. Transfer the protein to a plate.
To the same skillet, add in another 2 tablespoons oil and 4 cups of chopped vegetables of your choice. (broccoli, green beans, bell pepper, asparagus, onion, mushrooms, zucchini, etc). Cook 5-7 minutes until the veggies are crisp tender.
Add back in the protein, and pour over all 1-1/4 cups of the sauce. Allow to come to a bubble, which will activate the thickener.
Remove from the heat and serve warm over cooked rice, cauliflower rice or noodles.