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!)”
Easy and delicious!! This will be a regular for us. I used powdered ginger and forgot the broth, but it was still yummy and we had only two people so the amount wasn’t off.
Thank you, Mary!
Love how easy this was!
Thank you, Carrie!
Well. I have tried a lot of stir-fry sauce recipes, and this was, in fact, the best. I added some jarred minced chilies because I wanted a bit of spice, but otherwise followed the recipe. It was perfect: great consistency, nice glossy appearance, and excellent flavor. And it was just as easy as advertised.
Thank you, Rebecca! This is such a great compliment on one of my favorite recipes! So so glad you enjoyed it!
Delicous but I only had regular soy sauce and it was way too salty. Next time I’ll use less soy and more water. Also looking forward to trying some additional spice and ingredient variations. Thank you for this :-)
Thanks, John! Looking forward to hearing how it turns out next time!
So yummy! Next time, I’ll use fresh ginger and garlic, even though it was delicious with powdered ginger and jarred minced garlic! No more store bought for me. Don’t forget the pepper flakes, (I used Domino’s packet that I had on hand.)
So glad you liked it! Can’t wait to hear what you think next time with the fresh garlic and ginger!
Was easy to make and was really delicious! Definitely will make again!
Thank you! So glad you liked it!
I followed the directions to the letter. Not much flavor, to be honest. Won’t use this recipe again.
So sorry to hear this. I hope you find one you love!
Hey!
You have several really good recipes, but I’v been looking for a sauce to put over pasta, an Asian sauce that is sweet, sour and a little hot. Some sauce that is easy to make. Any ideas?
Thanks,
Larry-Mobile, AL
The sauce I use in my Asian Beef + Vegetable Noodle Stir Fry would be perfect! Has a little bit of a kick from the sriracha. You’ll love it!
I liked it!
Thank you, Cheryl!
Oh magically delicious! I added a tablespoon of Sriracha sauce and bam, fantastic, thank you for this recipe
Oh yay! This makes me so happy! Thank you, Jer!
It’s me again!! The last time I commented was September 21, 2021. I made this again tonight as a sauce for lo mein. I told my husband that my lo mein can stand against any Chinese restaurant — all because of your BEST stir fry sauce. Everyone who reads this post should know that THERE IS NO BETTER STIR FRY SAUCE OUT THERE!!!!! I use this all the time. I only make one alteration. For health reasons, my husband is severely salt restricted. I found a teriyaki sauce that is literally 49% less than even low salt soy sauce, so I use that. Otherwise, it’s all you!!! Thank you again for sharing,
You are the sweetest! Thank you so much! This is such a huge compliment and means the world to me! Even better, you’ve found a way to tweak it to work for you and your husband! Love love love!
I have tried many different stir fry sauce recipes and this is hands down the best one out there! I make it once a week! So good!!
Thank you, Kathryn! This means so much to me!
Easily the best stir fry I have ever made! I only had a third of cup of soy so I made up the difference with chicken broth. I think I will continue to do it this way as we both absolutely loved it! Thank u so much for sharing. It has become a stir-fry game-changer for me! I used beef coated in cornstarch which is my favorite protein and added yaki-soba noodles when I returned the beef to the pan. Simply awesome!
You are so sweet, Jill! Thank you! I am so glad you liked this recipe and were able to tweak it to your liking! Enjoy!!
this is the best sauce ever,use it on chicken,pork, salmon, love it,
Thank you, Judith! So so glad you like it!
Far too much soy sauce
I’m sorry it was too much for you. I love it with reduced sodium soy sauce so it’s not too much for me!
Yep, the saltiest sauce I have ever tried. (I used regular soy sauce.) I’m a bit shocked that so many people like it.
The flavor is okay what I can taste through the salt. I followed the recipe exactly using low sodium soy sauce and it’s still far too salty for my tastes.
Oh darn! I’m sorry it’s too salty for you. I appreciate the feedback!
Hi Zach- so sorry to hear this. I recommend using low-sodium soy sauce for this issue. Thanks!
Fantastic sauce! I added 1 TBL Shiracha hot sauce. Love it and making Pork stir fry tonight and will make more for a great Black bean salad!
Thank you!
Juli
Thank you Juli! I bet the sriracha added a wonderful kick! I am so glad you loved this recipe.
Very easy to make and taste delicious. I did add a little bit more honey to my mix.
Thank you, Stephanie! So glad you liked it!
Absolutely love this sauce! It’s now my go to for stir fry.
Love to hear this! Thanks, Juanita!
Easy and so good. This recipe is on constant rotation for us – I have probably used it close to 100 times by now and shared it with friends. Always great to find a recipe that’s so good and also simple.
Thank you, Amie! I am so honored that you have made this recipe so many times and share it so often! Means SO much to me!
Found it. Made it. Loved it. Will be our new “go to” for home cooked stir fry. Also appreciated options for substitutions.
Yea! This totally made my day! Thank you, Ann! So honored for this recipe to be your new “go-to”- the best compliment!