Stir Fry Sauce

I made this and Dustin just raved over it. I did my normal stir fry: grilled chicken, broccoli, red pepper, zucchini, fill the rest of the pan up with spinach, and when done mix veggies, sauce, and whole wheat thin spaghetti noodles. It was seriously delicious!

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine (just used 1T rice vinegar)
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger (just used some ginger spice)
2 tablespoons cornstarch
1/4 cup water
Directions:

1In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
2 Dissolve the cornstarch in 1/4 cup water.
3 Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4 Add the soy sauce mixture; bring to a boil.
5 Reduce heat to medium and cook for 1 minute.
6 Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.