The BEST Easy Stir Fry Sauce Recipe (All-Purpose!)
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 Recipe!
Allow me to introduce you to the BEST Stir Fry Sauce recipe! I love this sauce because it tastes as good (or better!) than a Chinese restaurant, but is super simple. Just add the ingredients to a mason jar, shake, or whisk, and serve!
This sauce pairs perfectly with stir-fried protein and veggies- Any beef, shrimp, tofu, pork, or chicken stir-fry dish. Serve with white rice, or use my cauliflower rice hack for a low-carb option.
My favorite thing about making stir-fries 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!
Recipe Highlights
- Budget-Friendly: This recipe tastes better than takeout and store-bought sauce and is much less expensive!
- Simple Recipe: Making your own Chinese stir fry sauce recipe is easy and healthier than alternatives, but it still tastes like a high-quality meal! Your friends will beg you for the recipe!
- 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 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.
How to Make Stir Fry Sauce in 5 Minutes!
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!).
Expert Tips & Recipe Variations
- 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.
- 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.
How to Make a Simple Stir Fry Dinner!
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 stir fry recipes for a fun variety of options. You can use whatever meat and veggies you have on hand. So clean out your produce drawer and enjoy!
- 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. Customize it to your liking!
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! 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.
This recipe yields 1-1/4 cups of sauce, which is the perfect serving size 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.
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.
If you use vegetable broth, maple syrup, or agave instead of honey, yes! If you are a vegetarian but not vegan, you can use honey.
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.
Yes! Use low-sodium soy sauce, and low-sodium or “no salt added” broth or stock.
The BEST Easy Stir Fry Sauce Recipe (All-Purpose!)
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
Expert Tips/Recipe Variations
- 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.
- 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.
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 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. Customize it to your liking!
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.
613 Comments on “The BEST Easy Stir Fry Sauce Recipe (All-Purpose!)”
Throw a tablespoon or more of sambal olek in here and it’s beyond incredible. Thanks for the recipe!
Awesome! So glad you liked it!
Really quick and easy to whip up and absolutely the BEST standard sauce I’ve ever made ❤️❤️
Thank you, Jennifer! So so glad you liked it!
Perfect as always. I know I’ve commented before, but I can’t help it. Every time I make this I swear it’s more delicious than the last time. You should be an award winner with this sauce!!!!
This TOTALLY made my day! You are so sweet. Glad you like it and keep coming back to comment again! Means the world to me!
I made this for my family tonight, and served it over riced cauliflower. I’ve been following a very limited diet recently, and mostly cook something for the family and then eat what is on my plan on my own. It’s nice to find recipes that we can enjoy together. Thank you!
Hi Sharron! I am so glad you are able to find my recipes versatile and good for the whole family! Honored that you’re here!
Its so much funny and tasty, saw the results first time and got ferrade but taste was delicious
I love this! Thank you!
Delish. whole family loved it.
You are so sweet, Fredda! It’s the BEST when the whole family agrees on a meal, right?!
I don’t know if I’ve commented before (and I’m too lazy to read through all the previous comments), but the title of this recipe is absolutely perfect. This is the BEST stir fry sauce. I use it all the time, and it’s always perfect. This makes my stir fry the BEST stir fry. Thank you for sharing
Hi Celie! This totally made my day! I am so glad you love it and honored that you’re here!
I followed this recipe exactly, and I think it has a ton of potential! However, I used even a little smaller than a 2-inch piece of ginger and it was way too overpowering. I’m going to try making it again with like 1/4 the amount of ginger and see if it helps!
I hope you enjoy it next time with less ginger Heather!
This recipe is amazing! It tastes like the sauce on some chinese chow meins! I didnt have soy suace so used double veg stock, didnt have rice vinegar so used normal vinegar and didnt have ginger so just used powered ginger! And added a little cayenne pepper for a little kick, it was perfect!
I love that you were able to adapt the recipe based on what you had on hand Gillian. That is fantastic!
Delicious and easy! Made double and used it up over a couple of days. Just had to shake up the mason jar before adding it to the veggies.
What a fantastic idea to double the batch and use it over a few days with stir fried veggies. Yum! Thanks so much for sharing that tip!
Actually mad the recipe and followed recipe but doesn’t taste good at all
Well shoot! Sorry you didn’t enjoy it Tamara.
This sauce really is the best! I’ve used it three times now for stir-fry night; I impressed the heck out of my amazing-at-cooking mother-in-law-to-be tonight. I recommend the following veggies: Baby corn, water chestnuts, green onions, broccoli, carrot shreds, spinach and cilantro. For the meat, I used beef skirt. Oh…and I used slivered almonds, too. MMMMM <3 Thanks for the recipe!
I love that you have made it several times and even impressed your mother-in-law Shell. That is just the best! Your serving suggestion sounds delicious!
Hi
Can sauce be frozen?
I have never frozen it but I think you could Laura. I would portion it out into serving sizes and freeze in an airtight container for up to three months.
Way too salt for us and nothing special. – SORRY!
Sorry you didn’t enjoy it Daina!
Love this stir fry sauce. I use a little more ginger and Sesame oil. I Have also used it without the cornstarch to marinade Salmon. Yummy
I love that you add more ginger and sesame oil Fredda. Sounds delicious. It does pair beautifully with salmon, too.
This was so easy and actually so good! Very flavorful. I cut down on the soy sauce to about half, and added some more water instead, but it was still just very delicious!
I am so glad that it was easy to make and flavorful Jenny. Thank you so much for your feedback, it really means a lot to me.
I just made your sauce and must say it the best one I have tried. Easy and delicious. Thanks!
I love that it is the best one you have tried Sue. So glad it was easy to make and delicious.
I love it. Thanks for sharing such a great post!
So glad you enjoyed it!
Super simple, quick & easy sauce to make. Always have these ingredients on hand so it was a joy to find this recipe! Really tasty & we really love it so it gets made often 😁👍🏻🥢
I love to hear that it was quick and easy to make and turned out tasty Helena! I too always have the ingredients on hand and make it all the time.
I was excited about this sauce, had all the right ingredients, quick and simple, but it was waaaay too salty…made my nice stir fried vegetables inedible,I used salt reduced tamari instead of soy. I would recommend anyone making this to use at least one half of the soy sauce called for.
So sorry it was too salty for you.:(