This super easy 5-minute stir fry sauce recipe is the perfect complement to any stir-fried meat and veggies. A delicious, budget-friendly, homemade sauce made with simple ingredients and shaken (or whisked!) in a mason jar! It’s so good, you’ll never buy store-bought or takeout versions again.

Easy, kid-friendly, and super customizable. Make it vegan, vegetarian, gluten-free, spicy, and/or soy-free with easy substitutions.

What Makes This Recipe Great

Stir fry is a quick, easy, and kid-friendly meal. It’s packed with protein and veggies, all tenderly cooked in a subtly sweet and savory sauce. I love the meat and veggies, but let’s be honest, the sauce is the real hero!

Allow me to introduce you to the BEST (and easiest!) stir fry sauce recipe ever! I love this sauce because it is restaurant-quality, but with simple ingredients and steps. All I have to do is add the ingredients to a mason jar, shake, or whisk, and serve! It’s really that easy. Did I mention my kids love it? Mom win!

It pairs perfectly with any stir-fried protein and veggies- Beef, shrimp, tofu, pork, or chicken stir fry. Or these amazing recipes for keto stir fry! Serve with white rice or use my cauliflower rice hack for a low-carb option.

I’ve also included how to make a super easy stir fry using whatever fresh or frozen veggies and protein you have on hand. I hope you love it!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube

More Reasons to Love This Recipe

My favorite thing about making stir-fried veggies and meat is that I use whatever I have on hand. Also, it takes less than 30 minutes to make a complete meal full of vegetables and protein, and my kids like it? Umm okay. Yes, please! I probably make it once a week, in order to clean out my produce drawer and use up some meat I’ve defrosted. And this sauce goes with whatever I choose. There’s no limit to its goodness, and I love that.

Here are some more reasons to love it, if you aren’t convinced yet.

  • Budget-Friendly: This sauce tastes better than takeout and store-bought options and is much less expensive! You will save so much money making your own. Everyone knows it’s cheaper to make things homemade, but is it as easy as clicking a few buttons in an app and getting food at your doorstep? In this case, YES! Homemade does not have to mean time-consuming.
  • Healthy & Simple: It’s healthy and super easy to make, but tastes like a super high-quality meal! Your friends will beg you for the recipe! I can’t tell you how many times I’ve heard people make this sauce to serve their guests and everyone freaks out because it is so good and their guests want this magical sauce to smother everything they eat. It’s such a high compliment! And it’s true. I’m not biased, it just really is that good!
  • Flavorful: Savory, sweet, and tangy flavors like soy sauce, sesame oil, rice vinegar, ginger, and garlic are all whisked together, bursting with flavor. All the things you love about Asian-inspired recipes in one lovely sauce. Yum!
  • Easy Swaps & Variations: It can be adjusted to be vegan or gluten-free, spicy or mild, soy-free, etc. Whatever your dietary needs or preferences, this sauce can be made to accommodate.

How to Make Stir Fry Sauce From Scratch in 5 Minutes!

Now that I’ve convinced you of all the reasons this is the VERY BEST, let’s talk about how to make it. Just 8 ingredients and 1 step. It’s that easy! Your friends will want this recipe. Your kids will love this recipe. It’s really a for everyone kind of sauce and in my house, that’s the BEST!

ingredients for easy, asian-inspired stir fry sauce

Ingredient Notes

Eight ingredients. Just 8! That’s it! This stir fry sauce is absolutely mouth-watering and delicious with Asian cooking staples you might already have on hand. And if you don’t, I recommend stocking up because you will want to make this sauce on repeat. They’re inexpensive and a little goes a long way.

  • Soy Sauce: I like to use low-sodium soy sauce to make this recipe healthier. If you’re gluten-free, swap the soy sauce for Tamari (you seriously can’t tell the difference!). If you’re soy-free, use coconut aminos.
  • Chicken Stock (or Broth): I use Kettle + Fire organic chicken bone broth (my favorite! Use code TASTESLOVELY for 20% off!) for this recipe, but if you’re vegan, use vegetable broth. It’s a totally easy substitution that still tastes just as good!
  • Thickener: You can use cornstarch, but a healthier swap is either Tapioca Flour or Arrowroot powder. These have fewer carbs and are excellent thickeners!
  • Honey: Instead of brown sugar, I use honey. If you want a vegan alternative, you can also use maple syrup or agave nectar. You can also use brown sugar if you prefer, but I like using natural sweeteners. It’s really up to you!
  • Sesame Oil: This adds richness and depth that is so delicious.
  • Rice Vinegar: This is where the sweet, tangy flavor comes from, and I personally love it. It’s a very mild vinegar so it won’t overwhelm the sauce.
  • Fresh Ginger & Garlic: I like to use fresh ginger and mince fresh garlic cloves for this recipe. It adds such a strong, delicious flavor. You can also use powdered ginger and a jar of minced garlic in a pinch.

Check out the recipe card below for the full list of ingredients and amounts.

overhead view of the sauce in a mason jar

Step-by-Step Instructions

  1. Combine all the ingredients in a bowl or mason jar, and whisk or shake until combined. 
  2. Store for later use or add to your stir-fried protein and veggies (instructions below!).

Expert Tips

  • 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. 

Variations

  • Make it 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.
  • Make it Keto/Low-Carb: If you are low carb use tapioca flour or arrowroot instead of cornstarch, and use monk fruit sweetener. Or click here for my Keto Stir-Fry Sauce recipe!
  • Make it Gluten-Free: While it would seem like soy sauce is gluten-free, it’s actually not. If you’re gluten-free, use Tamari instead of soy sauce.
  • Make it Low-Sodium: I always use low-sodium soy sauce because the saltiness of regular soy sauce is overpowering to me. If you’re the same or need less salt for dietary reasons, use a low-sodium soy sauce or swap for coconut aminos.

Substitutions

  • Soy Sauce: 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.
stir fry sauce made and stored in a wide mouth mason jar

How to Make an Easy Stir Fry

Here is a super simple recipe that makes 4 servings of stir-fried meats or veggies. My favorite thing about stir fry is that you can use whatever meat and veggies you have on hand. So clean out your produce drawer and enjoy!

Use this to make an easy beef or chicken stir fry, or check out my other stir fry recipes for a fun variety of options.

  1. Heat a large skillet over medium-high heat. Add in 2 tablespoons oil, then 1 pound of protein of your choice, cubed. 
  2. Cook for 5-7 minutes, stirring occasionally until the protein is cooked through. Transfer the protein to a plate.
  3. 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.
  4. 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.
  5. Remove from the heat and serve with warm cooked rice, cauliflower rice, or noodles.
a hand pouring the best sauce over stir fried chicken and vegetables

Serving Tips

  • This recipe yields 1-1/4 cups of sauce. This is the perfect amount for an easy beef or chicken stir fry that serves 4. 
  • Smother your stir-fried meats and veggies with this sauce and serve warm over white or brown rice, or cauliflower rice for a low-carb option. You can even serve it with your favorite Asian noodles. Customize it to your liking!

Storage Tips

  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 1 week, though you will probably eat it 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.

Recipe FAQs

Is this stir fry sauce healthy?

Yes! You can use my swaps above to make this recipe even healthier and lifestyle-friendly. It’s super versatile and tastes amazing in all the different ways you make it. Depending on your needs, if I’ve missed something here please ask me in the comments and I’d be happy to help you figure out swaps that work for your diet and lifestyle.

How much sauce do I need to make stir fry?

This recipe yields 1-1/4 cups of sauce, which is the perfect amount for a stir fry recipe that serves 4 people. If you want more sauce, the printable recipe card below easily adjusts by increasing the number of servings you need.

How do I thicken stir fry sauce?

You can use cornstarch, Tapioca Flour, or Arrowroot powder. If your sauce is too thin, add an additional 1 tsp at a time and stir for one minute. Continue to add until desired thickness is reached.

Is this recipe vegan?

If you use vegetable broth and maple syrup or agave instead of honey, yes! If you are a vegetarian, but no vegan, you can use honey.

Can I omit the soy sauce altogether?

If you are soy-free, swap the soy sauce for liquid aminos or coconut aminos. You will achieve the same great flavor, without any soy.

stir fry sauce in a mason jar

The BEST 5-Minute Stir Fry Sauce

This super easy 5-minute stir fry sauce recipe is the perfect complement to any stir-fried meat and veggies. A delicious, budget-friendly, homemade sauce made with simple ingredients and shaken (or whisked!) in a mason jar! It's so good, you'll never buy store-bought or takeout versions again.
4.95 from 1159 ratings

Ingredients 
 

  • 1/2 cup low sodium soy sauce
  • 1/2 cup Kettle + Fire chicken stock bone broth
  • 2 tablespoons fresh chopped ginger
  • 2 cloves of garlic, grated or finely minced
  • 1 tablespoon corn starch
  • 1 tablespoon honey
  • 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

Variations

  • Make it 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.
  • Make it Keto/Low-Carb: If you are low carb use tapioca flour or arrowroot instead of cornstarch, and use monk fruit sweetener. Or click here for my Keto Stir-Fry Sauce recipe!
  • Make it Gluten-Free: While it would seem like soy sauce is gluten-free, it’s actually not. If you’re gluten-free, use Tamari instead of soy sauce.
  • Make it Low-Sodium: I always use low-sodium soy sauce because the saltiness of regular soy sauce is overpowering to me. If you’re the same or need less salt for dietary reasons, use a low-sodium soy sauce or swap for coconut aminos.

Substitutions

  • Soy Sauce: 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.

Serving Tips

  • This recipe yields 1-1/4 cups of sauce. This is the perfect amount for an easy beef or chicken stir fry that serves 4. 
  • Smother your stir-fried meats and veggies with this sauce and serve warm over white or brown rice, or cauliflower rice for a low-carb option. You can even serve it with your favorite Asian noodles. Customize it to your liking!

Storage Tips

  • Leftovers: Store leftovers in an airtight container in the refrigerator for up to 1 week, though you will probably eat it 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.

Serving: 4g, Calories: 74, Total Carbs: 12.1g, Protein: 3.3g, Fat: 1.6g, Fiber: 0.2g, Net Carbs: 12g
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