The BEST Stir Fry Sauce Recipe (Easy!)
This super easy 5-minute Chinese stir fry sauce recipe perfectly complements any stir-fried meat and veggies. A delicious, budget-friendly, homemade sauce made with simple ingredients and steps. It’s so good you’ll never buy store-bought or takeout versions again!
It’s the 10th anniversary of this recipe! For 10 years (Since May 2014), thousands and thousands of people have loved this stir fry sauce recipe and I am so grateful for the love! I hope you love it as much as I do!
Table of Contents
Why You’ll Love This Easy Stir Fry Sauce Recipe!
Allow me to introduce you to the actual BEST Stir Fry Sauce Recipe! I love this sauce because it tastes as good (or better!) than a Chinese restaurant, but it is super simple. Just add the ingredients to a mason jar, shake, or whisk, and serve! Homemade sauces are always a hit around here because they’re so easy to customize!
This sauce pairs perfectly with all stir-fries- Any vegetable, shrimp, tofu, pork, chicken breast, chicken thighs, or beef stir-fry dish. Serve with white rice, or use my cauliflower rice hack for a low-carb option.
My favorite thing about making a simple stir fry recipe is that I use whatever fresh produce and protein I have on hand. I typically make it once a week in order to clean out my produce drawer and use up meat I’ve defrosted. It takes less than 30 minutes to make a complete meal of vegetables and protein and this delicious, addicting sauce!
What Makes it the BEST!
- Budget-Friendly: This recipe tastes better than takeout and store-bought sauce and is much less expensive!
- Easy Recipe: Making your own Chinese stir fry sauce recipe is easy and healthier than alternatives, but it still tastes like a high-quality meal! Perfect for busy weeknights.
- 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.
- Easy Swaps & Variations: Adjust this recipe to be vegan or gluten-free, spicy or mild, soy-free, and more.
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
Ingredient Notes
Just 8 simple ingredients (mostly pantry staples!) and 1 step. It’s that easy! It’s a for-everyone kind of sauce, and in my house, that’s the BEST.
- Soy Sauce: Use low-sodium soy sauce because regular soy sauce is very salty. If you’re looking for a gluten-free soy sauce alternative, try Tamari (you seriously can’t tell the difference!). If you’re soy-free, use coconut aminos.
- Chicken Stock (or Chicken Broth): I use Kettle + Fire organic chicken bone broth (my favorite! Use code TASTESLOVELY for 20% off!). You can use chicken, beef, or veggie broth/stock. You can also use water if that’s all you have on hand. If you’re vegan, use vegetable broth.
- Cornstarch: In place of corn starch, you can use all-purpose flour, arrowroot starch, or tapioca flour (which is gluten-free!).
- Honey: Instead of brown sugar, I use honey. You can also use pure maple syrup, coconut sugar, or agave nectar if you want a vegan alternative. 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. You can also use white vinegar in a pinch.
- Fresh Ginger & Garlic: I like to use fresh ginger and mince fresh garlic cloves. It adds such a strong, delicious flavor. In a pinch, you can also use powdered ginger and garlic powder.
Check out the recipe card below for the complete list of ingredients and amounts.
Substitutions & Variations
- 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 make this Whole30 and 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.
- Low-Sodium: I always use low-sodium soy sauce because the saltiness of regular soy sauce is overpowering. If you’re the same or need less salt for dietary reasons, use a low-sodium soy sauce or swap for coconut aminos.
- 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!
How to Make Homemade Stir Fry Sauce
Step 1: Combine all the ingredients in a small bowl or mason jar, and whisk or shake until combined.
Step 2: Store for later use or add to your stir-fried protein and veggies (instructions below!).
Natalie’s Pro 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. This will automatically adjust the ingredient amounts.
How to Make a Simple Stir Fry with This Sauce!
Use this to make an easy beef stir fry or chicken stir fry (or vegetable stir fry with no meat) that serves 4, or check out my other homemade stir fry recipes for a fun variety of options.
- 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.
- Add another 2 tablespoons of oil and 4 cups of chopped vegetables of your choice in the same skillet. (broccoli, green beans, bell peppers, asparagus, snow peas, bean sprouts, onion, mushrooms, carrots, snap peas, bok choy, zucchini, etc.). Cook for 5-7 minutes until the veggies are crisp-tender.
- Add the protein back to the pan, 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.
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 for dinner or a great meal prep option.
- 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.
Storage Tips
- 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.
Recipe FAQs
Yes! Check out the substitutions and variations to make this recipe even healthier and lifestyle-friendly. It’s super versatile and tastes amazing in all the different ways you make it. If I missed something, just ask in the comments, and I’ll help find swaps that fit your diet and lifestyle!
This recipe yields 1-1/4 cups of sauce, which is the perfect serving size for a stir fry recipe that serves 4 people.
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 the desired thickness is reached.
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.
The BEST Stir Fry Sauce Recipe (Easy!)
Ingredients
- 1/2 cup low sodium soy sauce*, *Use Low-Sodium soy sauce as the saltiness of regular may be overpowering.
- 1/2 cup Kettle + Fire chicken stock bone broth
- 2 tablespoons fresh chopped ginger
- 2 cloves 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
- USE LOW SODIUM SOY SAUCE! Using regular soy sauce can be too salty for some people.
- 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
- 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.
- Low-Sodium: I always use low-sodium soy sauce because the saltiness of regular soy sauce is overpowering. If you’re the same or need less salt for dietary reasons, use a low-sodium soy sauce or swap for coconut aminos.
- 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!
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.
Storage
- 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.
655 Comments on “The BEST Stir Fry Sauce Recipe (Easy!)”
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!