Speedy Stir-Fry Sauce

• 1/4 c. low-sodium soy sauce
• 1/4 c. low-sodium chicken broth
• 1/4 c. packed brown sugar
• 1 1/2 tbsp. rice wine vinegar
• 1 tbsp. sesame oil
• 1 tsp. siracha hot sauce
• 1 tbsp. corn starch
• 3 tbsp. water
• 1 tbsp. canola oil
• 1 tsp. grated fresh ginger
• 1 tsp. minced garlic

1. Whisk soy sauce,broth, vinegar, brown sugar, sesame oil, and siracha in a 2-cup glass measure.
2. In a small cup, dissolve corn starch in water.
3. Heat oil in a saucepan and dissolve ginger and garlic.
4. Cook 30 seconds, stirring constantly, until fragrant.
5. Add soy sauce mixture and bring to a boil.
6. Reduce heat and simmer 3 minutes.
7. Stir in cornstarch mixture.
8. Boil gently 1 minute, stirring constantly, until thickened.
9. Optional: stir in some sesame seeds.
10. Can be stored in refrigerator up to 2 weeks.
11. Use 1/4 cup per stir-fry.

soy sauce, chicken broth, brown sugar, rice wine vinegar, sesame oil, hot sauce, corn starch, water, canola oil, ginger, garlic

Taken from www.delish.com/recipefinder/speedy-stir-fry-sauce-recipe-rbk0912 (may not work)