How to Make Stir Fry Sauce (Easy Recipe!)
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!
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Why You’ll Love This Easy Stir Fry Sauce Recipe
There’s something magical about a good stir fry sauce. That perfect balance of salty, sweet, and tangy that clings to every bite. This version uses pantry staple ingredients and comes together in just 5 minutes, and can be used for stir-fry recipes, marinades, and more! The best part? It tastes just like the one you order at Chinese restaurants.
Whether you’re tossing it with bell peppers and tofu or drizzling it over a quick chicken stir fry, this sauce gives you that rich, glossy coating without reaching for a store-bought stir-fry sauce. I’ve been making it for over 10 years—and thousands of readers agree it’s the best, simple sauce for busy weeknights.
My favorite thing about making simple stir-fry recipes 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, addictive sauce!
What Our Readers Are Saying
⭐️⭐️⭐️⭐️⭐️ “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 has amazing flavor, and is made with pantry staples and fresh aromatics. It yields a little over a cup of sauce, which is the perfect amount of sauce for a simple stir fry that serves 4-6 (see my recipe below.)
- Low-sodium soy sauce: Using regular soy sauce can make the sauce too salty, so I always recommend the low-sodium version. Tamari or coconut aminos are great gluten-free or soy-free alternatives. Take a look at the different types of soy sauce to customize this recipe to your tastes!
- Low-sodium chicken broth: Adds depth and richness. You can also use vegetable stock or water in a pinch.
- Fresh garlic and ginger: Grated or finely minced for bold, aromatic flavor. If you’re out, ground ginger or garlic powder works.
- Cornstarch: Thickens the sauce so it coats your stir fry beautifully. Arrowroot or tapioca starch are great swaps.
- Honey: Adds just enough sweetness to balance the salty and tangy notes. You can use maple syrup, brown sugar, or coconut sugar instead.
- Sesame oil: A few drops go a long way for that nutty depth. Don’t skip this!
- Rice vinegar: Brightens up the whole sauce with a little tang. White vinegar or apple cider vinegar are fine substitutions. Dry sherry can also work.
Too salty even with low sodium soy sauce? Try adding a splash of lemon juice, vinegar, or diluting with water or unsalted broth. Coconut aminos also work great for a less salty, sweeter flavor. You might also like my Whole30 and Keto Stir Fry Sauce for a low-carb twist.
How to Make Stir Fry Sauce
Step 1: Add all ingredients to a small bowl or mason jar.
Step 2: Whisk or shake until fully combined. That’s it!
Natalie’s Tips
From reader feedback to testing in my own kitchen, here are some tried and tested tips to make an easy, flexible sauce that adapts to your pantry.
- This makes about 1¼ cups of sauce, which is the perfect amount for a 4-serving stir fry. Use it right away, store in the fridge for up to a week, or freeze in ice cube trays for a quick homemade sauce anytime.
- Out of broth? Use orange juice for a citrusy twist. No rice vinegar? Lime juice works well. Prefer brown sugar or maple syrup? Totally fine!
- Want a smooth sauce? Blend all ingredients in a mini blender or smoothie maker to eliminate garlic and ginger bits.
- Too sweet? Reduce the honey next time or replace with a less sweet option like brown rice syrup or even skip it for a more savory profile.
How to Make a Delcious Stir Fry
Use this sauce to make a restaurant-style stir fry at home, like my green bean stir fry with sesame chicken or Whole30 Asian beef stir fry. Just follow this quick cooking method:
Step 1: Stir-fry your protein (like cubed chicken or shrimp) in a large skillet over medium heat until browned and cooked through. Remove and set aside.
Step 2: Stir-fry your vegetables (snow peas, snap peas, bok choy, broccoli, mushrooms, etc.) until crisp-tender.
Step 3: Add the protein back in, pour over all of the sauce, and stir.
Step 4: Let it bubble for 2–3 minutes so the cornstarch activates and the sauce thickens to a glossy finish.
Serve over warm white rice, cauliflower rice, or noodles. It’s an easy recipe that makes even weeknight cooking feel fun.
Recipe Variations
Make this delicious sauce your own with these quick adjustments:
- Vegan: Use vegetable stock and maple syrup.
- Gluten-Free: Use Tamari instead of regular soy sauce.
- Keto: Swap cornstarch for arrowroot and use a keto-friendly sweetener.
- Spicy: Add red pepper flakes, chili oil, or a spoonful of gochujang.
- Extra Umami: Stir in 1 tablespoon of oyster sauce or a splash of Shaoxing wine.
- Soy-Free: Coconut aminos work great in place of soy sauce.
You can even use this as a marinade! It’s delicious with any protein—chicken, shrimp, pork, or tofu—just marinate for 30 minutes before cooking.
Troubleshooting + Pro Tips
- Too thin? Mix 1 teaspoon cornstarch with 2 teaspoons cold water and stir in.
- Too thick? Thin it with a splash of broth or water.
- Too salty? Add more rice vinegar or balance it with a touch of maple syrup.
- Too sweet? Reduce the honey next time or use coconut aminos.
- Burning? Always add the sauce at the end—never at the start!
Recipe FAQs
Yes. Arrowroot powder or tapioca starch are great options. You can also simmer the sauce longer to reduce and thicken naturally.
Definitely. It works well as a marinade for proteins like chicken, pork, or tofu. Let it sit for 30 minutes before cooking.
Yes! Pour it into an ice cube tray or another freezer-safe airtight container and freeze for up to 3 months. Just thaw what you need for a quick stir fry recipe.
Store-bought sauce versions often contain fillers, excess sugar, and preservatives. This homemade sauce uses pantry staples and lets you control the flavor and ingredients.
This homemade sauce is my go-to for fast, flavorful meals—and I hope it becomes yours too! Whether you’re cooking a weeknight stir fry or prepping for leftovers, this is one of those pantry staple recipes that never fails.
Did you make this simple stir fry sauce recipe? What’s your favorite veggie or protein pairing? Drop a comment below and let me know! If you loved it, don’t forget to give it a ⭐⭐⭐⭐⭐ star rating—your reviews help others find this recipe too! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook.
How to Make Stir Fry Sauce (Easy 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.
- Vegan: Use vegetable stock and maple syrup.
- Keto: Swap cornstarch for arrowroot and use a keto-friendly sweetener.
- Gluten-Free: Use Tamari instead of regular soy sauce.
- Spicy: Add red pepper flakes, chili oil, or a spoonful of gochujang.
- Soy-Free: Coconut aminos work great in place of soy sauce.
- Extra Umami: Stir in 1 tablespoon of oyster sauce or a splash of Shaoxing wine.
661 Comments on “How to Make Stir Fry Sauce (Easy Recipe!)”
All I can say is… Damn. This sauce is IT. Took me literally 2 minutes to collect ingredients into a jar and shake. Tasted it, added a bit more honey to my preference, and stored it in the fridge for dinner tonight. Thank you!