Asian Garlic Sauce

My husband has been hung up on this garlic chicken/broccoli dish he gets at the local Asian place and asked me to recreate it at home. After a quick Google search, I found this recipe, which turned out smashingly!

I used up some leftover veggies, including broccoli, yellow pepper, cabbage, and green beans. We also served it with brown 'fried' rice (cooked with an egg, soy sauce and some scallions), and chicken for the hubs. Here's the easy sauce recipe.

Ingredients:
    1 tablespoon rice vinegar
    2 tablespoons granulated sugar (I used brown sugar)
    2 tablespoons soy sauce
    2 teaspoons Chinese rice wine or dry sherry
    1/4 - 1/2 teaspoon chili sauce, or according to taste  
    1/4 teaspoon Asian sesame oil
    1 1/2 teaspoons cornstarch
    1 tablespoon water
    1 tablespoon vegetable or peanut oil
    3 - 4 medium garlic cloves, finely chopped (4 teaspoons - 1 1/2 tablespoons chopped garlic)

1. Combine the rice vinegar, sugar, soy sauces, rice wine/sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.

2. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).

3. Quickly restir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).

4. Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken.

Source:  http://chinesefood.about.com/od/sauces/r/garlic-sauce.htm