5-Minute BEST Stir Fry Sauce — Reader Favorite Since 2014
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.
Table of Contents
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.
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.
- 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
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 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.
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.
You might also like my Whole30 and Keto Stir Fry Sauce for a low-carb twist.
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.
5-Minute BEST Stir Fry Sauce — Reader Favorite Since 2014
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.
659 Comments on “5-Minute BEST Stir Fry Sauce — Reader Favorite Since 2014”
Thanks it was perfect! Great flovor!
Thank you so much!
This recipe is alright, it’s a good base for a stir fry. I added oyster sauce and that made it taste much more authentic. I think perhaps the cornstarch could be increased as I thought the sauce was a bit thin, but overall it has a good flavor. I added Chinese chili peppers and crushed red pepper because I like food very hot (I know this recipe specifies that it has no heat).
Glad you were able to tweak it to your liking! Thank you!
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. And if anyone has any doubts about it, just scroll through the comments to see how many times I’ve posted. This is the easiest sauce to put together, the measurements of each ingredient are spot-on, and the final product is SUPERB !! Make this sauce — it will be your favorite — promise!!! Also, I am not at all related to Natalie!
Awww I am so honored to read this! Thank you so much for your amazing comment! I am so glad you like it!
The most flavourful & esy Stir fry sauce ive ever made, huge hit with family.
Thankyou
So happy to hear this! Thank you!
Substituting soy sauce for coconut aminos is the key for this sauce! So delicious, thank you!
So happy to hear this! Thank you, Carolina!
Horrible and a huge waste of my time. No amounts given of sauce ingredients included. ie, number of teaspoons, tablespoons etc for each ingredient in the sauce. Worthless.
Yes there is
can you read english?
Great recipe but I left out the soy sauce and just used 1 cup chicken stock.
So glad to hear!
Good recipe but I only had normal soy and agree it’s too salty so make sure to use low sodium soy. I also found it needed a tad more honey but I guess it’s just personal taste. Thanks for the recipe.
Glad you liked it, Joanne!
the best.!!!!!!!!!!
Thank you!
the best!!!!!
Thank you!
Tasted like soy sauce and not much else. Would definitely increase the honey if I were to make it again, but I’ll be looking for a different recipe.
Sorry to hear this, Charlene. I haven’t had that issue, but bummed that you did!
I am looking forward to trying this recipe! About the sesame oil: do you mean the very strongly flavored, dark colored, toasted sesame oil or the light taste and colored sesame oil? I know my dark sesame oil has a super low smoking point, so I want to make sure I get it right! =) Thank you!
Whichever you prefer! I use Toasted Sesame Seed oil, that has a darker color. I love the depth of flavor. Hope you love it when you make it!
EASY AND IT TRULY IS THE VERY BEST
So glad you like it, and totally honored!
it truly is the very best ,
WE LOVE IT
Thank you, Debbie!!
Tried this sauce last night… I used low sodium soy sauce… and it still tasted so salty I could hardly eat my wonderful stir fry…. And had very little flavor.. despite the fresh garlic and ginger. I substituted chili honey for regular honey. Would love to know what I did wrong. Isn’t 1/2 cup of soy too much?
I wanted to like this but all I could taste was soy sauce. No flavor.
Aw darn! Sorry to hear this, Jennifer!
Every where I research it states if using tapioca starch instead of cornstarch starch you should double the amount
I’ve never found the need to do that! A 1:1 substitute always works perfect for me. But feel free to add more if you want it thicker.
I love cooking stir fry’s, and this sauce is the tastiest I’ve ever made, it’s absolutely delicious I’m definitely going to check out more recipes,
Aww, thank you Wendy! This is such a huge compliment and I so appreciate it!
want to let you know when copying stir fry sauce does not print the sauces receipe.
13 pages am disapointed
Use the PRINT RECIPE button in the recipe box! Much better than printing the whole web page. It will only be 1 or 2 pages.
Here is a direct link to the printer friendly version of this recipe for you: https://www.tasteslovely.com/wprm_print/5536
I haven’t tried this yet but have a question. Throughout the post you state this recipe is enough for 4 servings (one pound of protein) but in the recipe it says 19 servings. Would you please clarify? Thx.
Sorry, meant to type “10” servings.
Thanks for catching that typo! Corrected it to be 4 servings. The nutrition information has always been correct!