Prepare the Sauce : In a small bowl, whisk together the chicken stock, soy sauce, sesame oil, grated ginger, minced garlic, and cornstarch. Set the sauce aside, ensuring the cornstarch is fully dissolved for a smooth consistency.

Cook the Shrimp : Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.

Stir-Fry the Vegetables : Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the broccoli florets and water chestnuts, cooking for 4–5 minutes until the broccoli is bright green and slightly tender. Stir in the minced garlic and cook for 1 minute until fragrant.

Combine and Glaze : Return the cooked shrimp to the skillet. Drizzle the honey over the shrimp and vegetables, tossing to coat evenly. Pour in the prepared sauce, stirring constantly. Cook for 2–3 minutes, or until the sauce thickens and everything is well coated.

Serve : Remove the stir-fry from the heat and serve immediately over steamed rice, quinoa, or noodles for a complete meal.