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!
Table of Contents
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!)”
Used this tonight with beef, veggies, and cauliflower rice… amazing! So simple and my toddler gobbled everything up! Thanks!
Isn’t it a great feeling when your little one likes dinner and gobbles it up Sarah? I think it’s such a mom win!
I’m fussy when it comes to Asian cuisine. Tried a different sauce that claimed to be “The Best” . . . but this one is super tasty ! Thanks for the recipe :)
I was so excited when I perfected it that I just had to share it Sandy. I always think the sauce makes the dish.
This is my new go-to stir fry sauce! So good! Served with chicken beef and shrimp…yummy! Will make it again! It is my favorite Thanks, Natalie.
I love that it is your new favorite and you will be making it again Joyce!
I’ve made this so many times, it is soooo good! I recently started cutting the honey in half, and then eventually just omitted it, and it is still amazing. Thank you!
I am glad you were able to adjust the sweetness to your liking by eliminating the honey Noelle. Good for you!
I’m making this AGAIN tonight and I’m so excited. The texture of this sauce is beautiful. Great recipe, thank you for this!
I am so happy the texture was good and you will be making it again Sarah!
I’ve been looking for a good stir fry sauce and THIS IS IT! I’ve made it twice so far and loved it each time.
So glad you search for a stir fry sauce is over Kyla! I am so happy you are enjoying the sauce. Thank you so much for the feedback, I really appreciate it.
This sauce was AMAZING! Thank you so much for sharing. I used 1 tbsp of ground ginger and it worked great.
So glad to know it turned out well with dried ginger Kristen. Thank you so much for the feedback, I really appreciate it!
Delicious!! Way better than any stir fry sauce from a bottle. This one is a keeper for sure
I agree, it is so much better than the bottled stuff you buy Angela. Plus it’s so nice to know it isn’t full of preservatives. I am so glad you will be making it again.
So how do you know how much veggies to use for this amount of sauce? I cut this recipe in half because I’m just cooking for myself but is there some way to estimate the amount of veggies, noodles, etc. To use?
The stir fry amounts do vary Joanne. I would say on the average a stir fry is about 6 cups of either veggies, protein or noodles. The average serving would be about 1.5 cups per person. I sure hope this helps!
This won the “best ever” award from my wife today. ‘Better than any delivery Chinese food” was the exact quote. Served this with shrimp, celery, carrots, green and red peppers, onions, mushrooms, and snow peas. The key is to stir fry everything separately, adding a tbs of water to the crunchier veggies like celery and peppers for the last 30 second of frying. Once all are done, cook the sauce down for 3 minutes as per the recipe. It was fantastic!
I love that your wife thought it was better than delivery Jonathan! Thanks so much for sharing your tips on how to achieve the perfect stir fry. I really appreciate the feedback.
I made the sauce last night, SO GOOD!!!! I will never used bottled again.
I love that you will never buy store bought again Kelly. So glad you enjoyed it.
So incredibly salty. I would not make this again without some serious tweaks. I followed the recipe to a T and used Kikoman soy sauce.
Sorry it turned out too salty for you Dana. Adjusting a recipe to everyone’s salt preference can be tricky. Hope it works better next time.
Hi Natalie. This is my ‘go to’ stir fry sauce. It is the best and so easy. Sometimes for a little zing I may add a tablespoon of sweet chili sauce or tamarind, but its perfect as written. Tonight was veggie and tofu stir fry and this sauce just pulls it all together for a perfect meal. Thanks for posting this.
I love the variations you do to it to add some extra zing. Sounds so delicious. I agree the sauce just ties all the veggies and whatever protein you use together.
This sauce is great! I like to cook mine up a little ahead of time to thicken it some. You can do this while stir frying but I always end up over cooking some veggies. It’s yummy
Cooking a little ahead of time is a brilliant idea Jennifer. That way the veggies stay super crisp. Thank so much for the feedback, I really appreciate it.
This was really good I forgot to put the bullion in so we ended up just using 1/2 water and 1/2 soy plus the rest of the ingredients as written although I did use powdered ginger and this turned out great as is! I’ll be keep this in my favorite recipes for the week for the family thank you!
I am so happy it turned out well with your substitutions Alicia. I love that it is a versatile sauce that works well with different ingredients. I am so glad your family enjoyed it and you will be making it again.
This is amazing and delicious recipe of cocktail to make it at home. I really like it. SO easy and quick way to cook, thank you for sharing this wonderful article.
Great recipe!
They look delicious and easy to make.
My favorite one is the stir frys. I think I will give it a try and make it now.
Thank You!
I sure hope you like it Elliot!
I’m still loving this stir fry sauce recipe, Natalia. I must’ve made it over a dozen times now. Family really enjoys the flavor, too.
I am so happy you are enjoying my stir fry sauce Kevin. I just love that you have made it many times. Even better that your family enjoys it too!
Easy, delicious stir fry sauce recipe. I keep a mason jar on hand just for quick sauces like this. Thanks!
I love to hear that it was easy to make and delicious Lorna. So glad you keep a jar of it on hand for quick meals. Genius idea!
Love this simple, tasty stir fry sauce! I used 1 Tablespoon ginger/garlic paste from my local India Bazaar store (super easy, and a staple in my kitchen!) instead of the fresh garlic and ginger. It thickened up just enough and was very tasty, definitely a keeper!
I am so glad you liked my stir fry sauce Jennie. I love to hear that it was tasty and simple to make. The ginger/garlic paste sounds like a fantastic addition!