Easy 5-Minute Stir Fry Sauce Recipe
This super easy 5-minute stir fry sauce complements any stir-fried meat and veggies. Made with simple pantry ingredients, it’s delicious, budget-friendly, and so good you’ll never go back to store-bought!
Quick Facts:
• Total Time: 5 minutes
• Yield: 1¼ cups (serves 4)
• Use For: Stir-fries, marinades, meal prep
• Storage: 1 week in fridge or freeze 3 months
It’s the 10th anniversary of this recipe! Since May 2014, thousands of people have loved this stir fry sauce, and I hope you do too!
Table of Contents
Why You’ll Love This Easy Stir Fry Sauce Recipe
There’s nothing better than the perfect stir fry sauce—that glossy, thick texture and bold umami flavor that coats every bite. This homemade version hits all the right notes: it’s just the right balance of savory, sweet, and tangy, and it works with any protein or veggie combo you have on hand.
You’ll love how easy it is. Just add the ingredients to a jar, shake or whisk, and you’re done. It’s meal-prep friendly, naturally gluten-free or low-carb with a few simple swaps, and can double as a marinade.
Try it in this keto sesame chicken stir fry or easy chicken stir fry with broccoli.
✨ If you’ve only ever used store-bought sauce, this homemade version will be a game-changer! Check out my Whole30 and Keto stir fry sauce for a low-carb version.
What Our Readers Are Saying
⭐️⭐️⭐️⭐️⭐️ “I haven’t commented in a while, but I just want you to know that I still use this recipe ALL THE TIME!!!! It is the absolute best stir fry sauce, which means that I make the absolute best stir fry (usually chicken, vegetables and udon noodles — also good with just vegetables, shrimp, pork, whatever!!!) Thank you so much for sharing this.” – Celie M.
Ingredients You’ll Need
This all-purpose stir fry sauce blends authentic flavor with pantry convenience. Inspired by classic Chinese-American takeout flavors, this stir fry sauce brings bold, savory taste using clean, wholesome ingredients.
This all-purpose stir fry sauce blends authentic flavor with pantry convenience:
- Soy Sauce – Use low-sodium soy sauce to keep the salt level in check. Tamari or coconut aminos work great, too.
- Chicken Broth – Kettle & Fire bone broth adds richness, but veggie broth or even water will work in a pinch.
- Cornstarch – Thickens the sauce to restaurant-style consistency. Arrowroot or tapioca flour are great gluten-free options.
- Honey – Adds a touch of sweetness. You can also use maple syrup or brown sugar.
- Sesame Oil – Gives the sauce depth and that signature stir fry flavor.
- Rice Vinegar – A mild acidity to balance the sweetness and salt.
- Fresh Garlic & Ginger – Essential for bold, aromatic flavor. Powdered versions work in a pinch.
Natalie’s Tip: Always use low-sodium soy sauce and broth—this gives you better control over the final taste!
How to Make Homemade Stir Fry Sauce
Step 1: Add all ingredients to a mason jar or bowl.
Step 2: Shake or whisk until smooth. That’s it!
Use right away or store in the fridge for up to 1 week. It also freezes well in ice cube trays for quick weeknight meals.
Customize It Your Way
- Vegan: Use vegetable broth and maple syrup.
- Spicy: Add red pepper flakes, chili oil, or a spoonful of gochujang.
- Keto: Swap honey for monk fruit sweetener and cornstarch for arrowroot.
- Gluten-Free: Use Tamari instead of soy sauce.
- Extra Umami: Add a tablespoon of oyster sauce or a splash of Shaoxing wine.
When to Add Stir Fry Sauce
Add the sauce at the end of cooking, once your protein and veggies are cooked. Let it bubble for 2–3 minutes until thickened. This activates the cornstarch and melds all the flavors.
Try it in this keto beef veggie stir fry for a hearty low-carb dinner.
Troubleshooting Tips
- Too Thin: Mix 1 tsp cornstarch with 2 tsp cold water and stir in.
- Too Thick: Thin with a splash of water or broth.
- Too Salty: Add a splash of rice vinegar or balance with sweetness.
- Too Sweet: Reduce honey or use coconut aminos next time.
- Burning: Always add the sauce at the end and don’t overcook.
Serving & Storage Tips
This recipe yields 1¼ cups—perfect for a 4-serving stir fry.
- Serve with rice, cauliflower rice, or noodles.
- Store leftovers in the fridge up to 1 week.
- Freeze in ice cube trays for up to 3 months.
Looking for ingredient deep dives? Check out this guide to soy sauce substitutes or how to make perfect cauliflower rice to pair with this sauce!
Recipe FAQs
Yes! Try arrowroot powder or tapioca starch. You can also simmer the sauce down until it thickens naturally.
Definitely. It’s great on chicken, pork, shrimp, or tofu. Marinate for 30 minutes before cooking.
Use coconut aminos or liquid aminos for a soy-free version.
Let the sauce bubble for 2–3 minutes to activate the thickener, and finish with a drizzle of sesame oil.
Yes! By making it at home, you skip preservatives and excess sodium. Plus, you can control the sweetness and use clean ingredients like bone broth and fresh garlic.
About Natalie: I’ve been developing easy, healthy recipes for over 10 years. As a busy mom who loves clean eating, I’m passionate about creating simple, flavorful meals that work for everyone around the table. Have questions? I’m always happy to help!
Easy 5-Minute Stir Fry Sauce Recipe
Ingredients
- 1/2 cup low sodium soy sauce, Use Low-Sodium soy sauce as the saltiness of regular may be overpowering.
- 1/2 cup chicken broth (or vegetable broth!), I like Kettle + Fire bone broth. Use low-sodium if needed.
- 2 tablespoons fresh ginger, chopped
- 2 cloves finely minced garlic, grated will work as well
- 1 tablespoon cornstarch
- 1 tablespoon honey, or brown sugar
- 1 teaspoon sesame seed oil
- 1 teaspoon rice vinegar
Instructions
Stir Fry Sauce
- Combine all ingredients in a bowl or mason jar, and whisk or shake until combined.
- Makes 1-1/4 cups. You can use immediately, or keep refrigerated in an airtight container for 1 week.
How To Make A Stir Fry
- Heat a large skillet over medium-high heat. Add in 2 tablespoons oil, then 1 pound of protein of your choice, cubed.
- Cook for 5-7 minutes, stirring occasionally until the protein is cooked through. Transfer the protein to a plate.
- In the same skillet, add another 2 tablespoons of oil and 4 cups of chopped vegetables of your choice. (broccoli, green beans, bell pepper, asparagus, onion, mushrooms, zucchini, etc). Cook for 5-7 minutes until the veggies are crisp-tender.
- Add back in the protein, and pour over all 1-1/4 cups of the sauce. Allow coming to a bubble, which will activate the thickener.
- Remove from the heat and serve with warm cooked rice, cauliflower rice, or noodles.
Notes
- USE LOW SODIUM SOY SAUCE! Using regular soy sauce can be too salty for some people. Want even less salt? Use low-sodium broth or plain water.
- When you add this sauce to your stir-fried veggies and protein, add the sauce last. Cook the sauce for 3 minutes over medium-high heat to allow the thickening agent to thicken.
- If you need a larger yield, click on the printable recipe in the recipe card below and adjust the number of servings. Changing the number of servings will adjust the ingredient amounts.
- Vegan: If you are vegan, use vegetable broth and agave nectar or pure maple syrup.
- Spice it Up: If you prefer a spicier sauce, add red pepper flakes (to taste). As written, this sauce is very mild.
- Keto/Low-Carb: If you are low-carb, use tapioca flour or arrowroot instead of cornstarch and monk fruit sweetener. Or click here for my Keto Stir-Fry Sauce recipe!
- Gluten-Free: While it seems like soy sauce is gluten-free, it’s not. If you’re gluten-free, use Tamari instead of soy sauce.
- Authentic: For a more authentic flavor, add 1-2 tablespoons of oyster sauce. This will bring a nice depth of umami without overpowering everything else. I suggest starting with 1 tablespoon, giving it a taste, and adjusting to your liking from there. Enjoy finding your perfect balance!
- Soy-Free: If you are soy-free, you can substitute liquid aminos or coconut aminos in the same quantities. If you are looking for a gluten-free option, try Tamari.
- Chicken Stock: You can use chicken, beef, or veggie broth/stock. You can also use water if that’s all you have on hand.
- Fresh Ginger: In place of fresh ginger, use 2 teaspoons of powdered ginger.
- Cornstarch: In place of cornstarch, you can use all-purpose flour or tapioca flour (which is gluten-free!). Same quantity for all substitutions.
- Honey: In place of honey you can use maple syrup, agave nectar, white sugar, brown sugar, or coconut sugar. Same quantity for all substitutions.
- Rice Vinegar: In place of rice vinegar you can use white vinegar.
- Leftovers: Store leftovers in an airtight container or mason jar with a lid in the refrigerator for up to 1 week, though you will probably eat them sooner!
- Freezing: If you have leftovers, you can freeze them! Freeze in any freezer-safe container for up to 6 months. Thaw overnight in the refrigerator, then reheat it over the stovetop to use for any Asian-inspired recipe.
658 Comments on “Easy 5-Minute Stir Fry Sauce Recipe”
This is one of the best stir fry sauces I’ve ever made. Made it according to recipe, using the low sodium soy sauce. Added half tsp hot sauce.
We’ll be making this again.
Thank you!
Thank you for this recipe! I made it tonight for my chicken stir fry with broccoli, carrots, onion, mushrooms, and cashews. I decided to sub orange juice for the chicken broth, and brown sugar for the honey. It’s awesome and I’ll be keeping it on hand from here on out!
Dumped everything in my smoothie maker (small blender) so there was no garlic and ginger “bits”. Made an amazing, quick beef and veggies stir fry with some leftover roast that needed using. Definitely going to try freezing in small amounts for extra speedy lunches in the future
I’ve used this recipe about 5 times now. It’s easy to make and tasty with every combo of vegetables I’ve tried. I’m cheap so I usually do carrots, onions, and thawed frozen broccoli. Adding velveted chicken or venison works great too. I don’t buy rice vinegar so I leave it out or have had good results with fresh squeezed lime juice to taste. I use brown sugar instead of honey, and it has just the right amount of sweetness.
I never let myself run out of this
Love this!
This recipe worked out great for me. I adjusted the salt intensity with lemon juice and a tad bit of water, works every time!
Great tips! So glad you liked it!
fantastic sauce
Thank you, Barry!
Far too salty (used low sodium soy sauce). Would not make this again.
Sorry to hear this!
I cannot seem to make a decent Asian sauce and unfortunately this isn’t an exception. I made it exactly as listed, except I used a different brand of broth, and it was way too salty. Added some extra honey and it still was off. Went ahead with it thinking it would be better when cooked and was still salty and just didn’t taste right. I’ve tried multiple recipes and I can never get them as good as when someone else makes a dish. I’m not sure what in doing wrong :(
I’m so sorry to hear this, Alex! Did you use low-sodium soy sauce? If you attempt again, try a low sodium broth and low-sodium soy sauce. I hope you’re able to find one that works for you!
5 stars and I haven’t even tried the sauce yet, but I know I’m going to like it! Love your thoroughness in introducting your sauces. Looking forward to trying itl.
Thank you, Sharon! I hope you loved it!
Really liked this recipe! I marinaded my beef first with lemon juice and balsamic vinegar so that may have changed it a bit.
Yum! So glad you liked it!
Excellent sauce. Very tasty. I’ll use it in many dishes.
Thank you!
Very happy with this easy sauce. Had not made a stir fry in awhile. Used mushrooms, red onion and red and yellow peppers with leftover flank steak. So good!
So happy to hear this! Thank you!
Excellent! Thank you!
Thank you!
Used frozen stir-fry veggie mix and powdered ginger vs. fresh, plus two pinches of dried pepper flakes. This sauce recipe is a keeper!
Love this, Rosemary! Thank you!
Can I use this as a marinade? I haven’t tried your version yet, but it is very similar to what I’ve been making for years. I use garlic chili sauce typically for my “heat element” as I like it Mike as well, I do not have to use a lot.
Good sauce!
Thanks, Tom!
Sauce is amazing! Loved it and will use again.
So happy to hear this! Thank you!