Stir Fry Sauce

Ingredients

2 Tbsp soy sauce, or more to taste

4 tsp cornstarch

3/4 cup low-sodium broth

1 Tbsp oyster sauce

1 tsp sesame oil

1 Tbsp honey or brown sugar**

1 lb. of proteins cut into 1-inch pieces

2 Tbsp vegetable oil or light olive oil

1 1/2 cups sliced carrots (about 3 medium, cut about 1/6-inch thick)

1 small yellow onion, sliced (1 small)

2 1/2 cups broccoli florets, chopped into bite size pieces, rinsed and leave water that clings to broccoli

1 medium red bell pepper, seeded and sliced into 1 1/2-inch long strips

1 1/2 cups sugar snap peas, sliced into halves if larger

1 Tbsp peeled and finely minced fresh ginger

3 cloves garlic, minced

Directions

In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in broth, oyster sauce, sesame oil and honey. Set aside.
Heat 1 Tbsp oil in a non-stick 12-inch skillet (that's deep, or use a saute pan or wok) over medium-high heat.
Dab protein meat dry with paper towels, season with a pinch of salt. Add meat to skillet spacing pieces apart in an even layer.
Cook through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.
Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
Whisk soy sauce mixture once more, then pour into pan and cook, tossing constantly, until sauce has thickened and veggies are tender, about 1 - 2 minutes. Season with more soy sauce to taste if desired.
Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.

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