Step 1

In a small saucepan, whisk ingredients except corn starch and heat over medium heat for 1-2 minutes or until sherry alcohol burns off.

Step 2

Mix cornstarch with water and add, a little at a time, to the mix and continue to simmer, stirring frequently, until sauce thickens to desired consistency.

Step 3

Remove from heat and set aside.

Step 4

Heat a large wok or skillet over high heat.

Step 5

Add oil to pan; swirl to coat. Add onions and cook 5-7 minutes or until tender. Add garlic and ginger if using and stir-fry 1 minute or until just fragrant.

Step 6

Add broccoli (or any other heartier vegetables your using) and saute 3-5 minutes or until bright green and starting to get tender

Step 7

Add remaining vegetables and saute an additional 5-10 minutes or until they are all tender to taste. Pro tip: If you want to speed up the cooking, you could cover the pan for 1-2 minutes so that they are steaming at the same time, then remove cover and continue sauteing.

Step 8

Add sauce to stir fried vegetables and cook for about 2 minutes until slightly thickened, fragrant and heated through.

Step 9

Serve over rice, with or without chicken or another protein of choice. Garnish with green parts of green onion.

Step 10

Heat a large wok or skillet over high heat.

Step 11

Add oil to pan; swirl to coat. Add garlic and sauté 1 minute until just fragrant.

Step 12

Add chicken and sauce to pan, and saute, flipping once, until cooked through, approximately 4 minutes per side.

Step 13

Serve with vegetables and rice.