To make the sauce:

1. In a large measuring cup, add cornstarch and 1 tbsp of water. Stir until fully combined. (This is called making a slurry and helps to prevent the cornstarch or arrowroot from clumping, leaving you with a lumpy sauce.)

2. Pour in your remaining sauce ingredients (water or broth, oil, maple syrup, citric acid, and salt) and stir to combine. Set aside until the end when you add it to your stir fry.

To make the stir fry:

1. Heat a wok over high heat. Add 1-2 tbsp of canola oil and add chicken. Cook until chicken is no longer pink, about 5-7 minutes. Transfer to a bowl and set aside.

2. Add an additional tbsp of canola oil and add your veggies to the wok. Stir fry until veggies are crisp tender and bright green. About 5 minutes.

3. Add chicken back into the wok and heat through. Pour in the sauce and stir to coat. Cook for another 2-3 minutes or until sauce thickens.

4. Remove from heat and serve atop steamed rice or rice noodles. Can also enjoy plain!