Note: I love to make this sauce for stir-fry. I skip the thickening process and either make the sauce right in the pan with the cooking chicken or pour finished sauce over all stir-fry ingredients. Either way, it is delicious & flavorful without over-processed ingredients.
1/4 cup soy sauce (I get a low-sodium variety)
1 cup water
1-2 teaspoons freshly grated ginger or dry ground ginger
2 Tablespoons honey
1 minced garlic clove
cornstarch for thickening, if desired
Combine all ingredients (save cornstarch) in a sauce pan and bring to a boil. To thicken, dissolve 1 tbsp of cornstarch in 1/8cup cold water. Stir into sauce. Repeat for thicker sauce.