In a medium bowl or jar, combine ¼ cup low sodium chicken broth, ¼ cup water, ¼ cup low sodium soy sauce, 2 tablespoons dark soy sauce, and 1 tablespoon oyster or hoisin sauce. Stir in 2 tablespoons of honey or maple syrup, followed by 2 teaspoons of sesame oil, 2 tablespoons of minced fresh ginger, and 3 cloves of minced garlic. Whisk until smooth and fully mixed.

In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Ensure there are no lumps; set aside for later use.

In a large skillet or wok, heat 2 tablespoons of cooking oil over medium-high heat for about 2 minutes until shimmering.

Add 1 pound of your chosen protein to the hot skillet. Sauté for 4–5 minutes until cooked through and slightly golden. Remove from skillet and set aside.

In the same skillet, add another tablespoon of cooking oil if needed, then toss in 5 cups of chopped vegetables. Stir-fry for 3–5 minutes until crisp-tender.

Return the cooked protein to the skillet with vegetables. Pour the homemade stir fry sauce over the mixture, followed by the cornstarch slurry. Stir well and cook for an additional 2–3 minutes.

Remove from heat and serve the stir fry hot over jasmine rice, brown rice, or noodles.