In a saucepan combine: soy sauce, chicken broth, rice wine, brown sugar, sesame oil, and garlic powder.
Bring mixture to a boil over medium-high heat. Stirring consistently.
In a small bowl, combine the water and cornstarch. Then slowly pour the cornstarch mixture into the simmering sauce.
Continue to cook and stir until sauce boils and thickens.
To use: Prepare your stir fry. In the last minute of cooking pour the stir fry sauce over the top and stir to combine.
This recipe can be made ahead of time and kept in the refrigerator for up to a week.
Note: It's important to use both Low-Sodium soy sauce and chicken broth. Without, this sauce will become too salty (even for Chinese food standards).
Note: Rice Wine is sometimes hard to find (and/or expensive). In a pinch I have substituted more low-sodium chicken broth for the rice wine amount in the recipe.