Stir Fry

If your veggies are thawed from frozen, lay them out on a towel to absorb excess moisture before moving to a bowl. If they are fresh, par cook them, then lay out on a towel to dry.

Rub oil over the wok and heat it up until it starts to smoke. Turn off the heat and start getting everything ready. Get everything else ready before you start cooking.

Make sides first and keep them warm in the oven while you make the stir fry.

In a bowl or measuring cup, whisk together corn starch, water, broth, soy sauce, honey, and red pepper flakes. Set aside.

Add oil to your wok and heat to medium heat.

Add veggies and cook, stirring frequently, just until hot and starting to get tender.
Whisk the stir fry sauce again if necessary and pour over everything. Stir to combine.

Turn the heat up and bring to a boil; cook until the veggies are cooked and the sauce thickens, stirring occasionally.

Chicken stir fry:
Cube 1-3 chicken breasts.
Whisk together:
1/8 - 1/4 cup soy sauce
2 T. + 2 tsp. - 1/3 cup honey
4 1/2 tsp. - 3 T. vinegar
1\2 - 1 tsp. garlic powder
1\2 - 1 cup water

Marinate the chicken for several hours to a day, then drain.

Fry in your wok after adding oil. When done, move to a plate, add more oil if needed, and continue with the recipe as written. Stir the chicken back in once everything is ready.