Paleo + Whole30 Stir Fry Sauce Recipe – takes 5 minutes and works with chicken, beef, shrimp or vegetarian stir fry dinners! Dairy free, gluten free, grain free, sugar free, soy free, clean eating.

Stir fry sauce poured into a pan of chicken stir fry

I love a good stir fry for dinner. It comes together in a snap, and is a great way to use up leftover vegetables in the fridge at the end of the week.

We all know the real star of the show in a stir fry is the stir fry sauce. A little tangy, a little sweet, hints of sesame and garlic and ginger, and a little bit of thickness to really coat the vegetables.

This is the BEST stir fry sauce you will ever have. Even better? It is paleo and whole30!

a mason jar of stir fry sauce

This is a recipe makeover of the number 1, hands down most popular recipe on my site. The original BEST Stir Fry Sauce from way back in 2014. If you Google “stir fry sauce”, I’m always in the top 3 Google results for that one. I love that so many of you love stir fry dinners as much as I do!

After much testing and tweaking, we have a new and improved healthier version of my original stir fry sauce that is gluten free, soy free and refined sugar free. Best part? I like it more!

the inside of a mason jar of stir fry sauce

You probably have all of these ingredients in your fridge and pantry already. It’s a great recipe to have in your back pocket for those nights when you have nothing planned for dinner that you can whip up in a snap. Please never buy a stir fry sauce at the store. Homemade is always the way to go. This stir fry sauce is made and ready in less than 2 minutes.

The husband and 2 year old both approve. We have this for dinner a few times a month, and it’s sure to be a big hit in your home.

Watch How To Make Paleo + Whole30 Stir Fry Sauce:

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The BEST Paleo + Whole30 Stir Fry Sauce


  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 3 minutes
  • Total Time: 8 minutes
  • Yield: 1.5 cups 1x
Scale

Ingredients

1/2 cup coconut aminos

1/2 cup chicken stock

1 tablespoon arrowroot starch

1 tablespoon date paste

1 teaspoon sesame seed oil

1 teaspoon rice wine vinegar

2 inch piece of ginger, peeled and grated or finely minced (or 1 tablespoon ginger paste in a squeeze tube, or 1 tablespoon ground powdered ginger)

2 cloves of garlic, grated or finely minced


Instructions

Whisk all ingredients together. I like making mine in a pint size mason jar and shaking it.

Add the amount of sauce you desire to the stir fry you’re making. When adding to your stir fry, allow to cook for 3 full minutes to allow the arrowroot starch to thicken the sauce.

Makes 1-1/4 cups. Will keep refrigerated in an airtight container for 2 weeks.


Notes

For paleo, you can substitute honey for the date paste if preferred

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