1-Pat shrimp dry: Pat shrimp dry with paper towels to ensure proper browning.

2-Make the sauce: In a small bowl, combine cornstarch with chicken stock, soy sauce, sesame oil, ginger, and garlic; stir well to dissolve any lumps.

3-Heat the pan: Heat vegetable oil in a large deep skillet or wok over high heat, then add shrimp and garlic, and drizzle with honey.

4-Cook the shrimp: Stir-fry until shrimp are pink and lightly crusted, about 2-3 minutes, keeping them moving for even cooking.

5-Add the vegetables: Add sliced water chestnuts and broccoli florets; stir-fry for another 2 minutes until broccoli turns bright green and is crisp-tender.

6-Thicken the sauce: Give the sauce a quick stir, pour over the shrimp and vegetables, bring to a boil, and cook for exactly 1 minute, stirring constantly until glossy and thickened.

7-Serve immediately: Remove from heat and serve immediately over steamed jasmine rice; sprinkle red pepper flakes on top if desired.