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In a small measuring cup or mixing bowl, whisk the soy sauce, chicken broth, garlic, ginger, sriracha, rice wine vinegar, honey and sesame oil together, then whisk in the cornstarch. Set aside.
Dab some paper towels with a little vegetable oil (about 1 teaspoon) and rub it all over the inside of your wok to grease. Note: If you don't have a wok, you can use a large frying pan.
Heat wok over medium heat. Add the sausage and cook, stirring often, until cooked through, about 8 to 10 minutes. Transfer the sausage to a paper towel-lined plate and drain excess grease from the wok. I like to also wipe out the wok to remove any crispy sausage bits before cooking the veggies.
Then add 1.5 tablespoons of vegetable oil to the wok and heat over medium-high heat. Add onion, bell peppers, celery and carrots. Cook, stirring often, until the veggies are just tender-crisp, about 3 minutes.
Give the stir-fry sauce another whisk (the honey tends to settle to the bottom so be sure to mix well). Then add the stir fry sauce and cooked sausage to the veggies. Cook, stirring often, until the stir-fry sauce has heated through and has reduced/thickened, about 2 minutes.
Serve the stir-fry as is or over your favourite rice or noodles. Enjoy!