Heat a little oil in a large skillet or pan over medium-high heat. Add the chopped onion and sauté until it begins to soften.

Add the frozen stir-fry vegetables and cook until heated through.

Add the already-cooked protein and continue cooking until the meat is hot.

Stir in the drained water chestnuts, if using.

In a glass measuring cup or small bowl, whisk together the broth, liquid aminos or soy sauce, honey, ginger, garlic powder, cornstarch, salt, black pepper and rice wine vinegar.

Pour the sauce over the hot meat and vegetables. Toss everything together and cook briefly until the sauce thickens and coats the stir-fry.

Serve immediately over cooked rice or rice ramen noodles.