This easy stir fry sauce recipe has been a Tastes Lovely reader favorite since 2014—and it’s still the go-to homemade sauce in my kitchen. Made with simple ingredients like soy sauce, broth, garlic, fresh ginger, and sesame oil, this savory, slightly sweet sauce thickens beautifully and works with chicken, beef, tofu, or any mix of veggies you love.

A mason jar filled with glossy homemade stir fry sauce, with visible garlic and ginger pieces. this recipe

Why You’ll Love This Stir Fry Sauce

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 is pantry-friendly, naturally gluten-free with one swap, and comes together in just 5 minutes using basic ingredients you probably already have. 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 and broccoli stir fry, this sauce gives you that rich, restaurant-style 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 stir-fry sauce recipe for busy weeknights.

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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 homemade stir fry sauce is an all-purpose flavor booster made with pantry staples and fresh aromatics.

Overhead shot of stir fry sauce ingredients including soy sauce, broth, sesame oil, garlic, and ginger arranged on a white surface.
  • 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!
  • 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.

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.

How to Make This Stir Fry Sauce

Stir fry sauce in a mason jar with chopped garlic and ginger before mixing.

Step 1: Add all ingredients to a small bowl or mason jar.

Pouring glossy stir fry sauce over chicken and vegetables in a skillet, showing thickness.

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 Use Stir Fry Sauce

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 until browned and cooked through. Remove and set aside.
Step 2: Stir-fry your vegetables (snow peas, 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 rice, cauliflower rice, or noodles. It’s an easy stir fry sauce recipe that makes even weeknight cooking feel fun.

Thick stir fry sauce being poured over cooked chicken and vegetables in a white skillet.

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.

Glass jar of dark stir fry sauce against a bright white background, with garlic pieces visible.

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

Can I make this without cornstarch?

Yes. Arrowroot powder or tapioca starch are great options. You can also simmer the sauce longer to reduce and thicken naturally.

Is this sauce good for marinating?

Definitely. It works well as a marinade for proteins like chicken, pork, or tofu. Let it sit for 30 minutes before cooking.

Can I freeze stir fry sauce?

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.

What’s the difference between this and store-bought stir-fry sauce?

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.

You might also like my Whole30 and Keto Stir Fry Sauce for a low-carb twist.

Try These Stir Fry Recipes

Broccoli and Bell Pepper Chicken Stir Fry

Whole30 + Keto Sesame Chicken Green Bean Stir Fry

Keto Beef + Vegetable Noodle Stir Fry

Lemon Shrimp & Asparagus Stir Fry

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.

A wide-mouth glass jar filled with a dark brown stir fry sauce, featuring small pieces of chopped garlic and ginger floating in it.

The Easy Stir Fry Sauce I’ve Made Every Week for 10 Years

Servings: 4
Prep Time: 5 minutes
Total Time: 5 minutes
This easy stir fry sauce recipe has been a Tastes Lovely reader favorite since 2014—and it’s still the go-to homemade sauce in my kitchen. Made with simple ingredients like soy sauce, broth, garlic, ginger, and sesame oil, this savory, slightly sweet sauce thickens beautifully and works with chicken, beef, tofu, or any mix of veggies you love.
4.97 from 2023 ratings
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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.
 

Cuisine: Asian, Chinese
Course: Condiment, Sauce
Author: Natalie
Serving: 4g, Calories: 66.6, Total Carbs: 10.1g, Protein: 3.8g, Fat: 1.5g, Saturated Fat: 0.3g, Cholesterol: 0.9mg, Sodium: 1191.5mg, Potassium: 167.1mg, Fiber: 0.4g, Sugar: 5g, Vitamin C: 0.7mg, Calcium: 14.2mg, Iron: 0.6mg, Net Carbs: 10g
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