- 1/2 cup soy sauce (use coconut aminos for Whole30!)
- 1/2 cup chicken stock
- 1 tablespoon tapioca flour (or arrowroot flour)
- 1 tablespoon monk fruit (substitute date paste for Whole30!)
- 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
- 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 tapioca flour to thicken the sauce.
- Makes 1-1/4 cups. Will keep refrigerated in an airtight container for 2 weeks.
Sweetener: Monk fruit is my favorite keto friendly sweetener. You could also use Splenda, but it may only need 2 teaspoons since I find Splenda much more sweet and concentrated. Make sure you use date paste if you’re doing a Whole30! For paleo or if you don’t need it to be Whole30 + keto friendly, you can substitute honey, maple syrup, coconut sugar, white sugar, etc.
Soy Sauce: To make this the most keto friendly, I love using soy sauce. If you need it to be gluten free, use tamari. For Whole30, use coconut aminos.
Tapioca Flour: My favorite thickener to use is tapioca flour. It uses just 1 tablespoon for the whole batch, so is very keto friendly in such a small quantity. You could also use arrowroot flour. Both of these are Whole30 friendly too! If you don’t need it to be Whole30 + Keto friendly, you could use cornstarch or white flour.
Nutrition Information: Nutritional information is calculated using all above ingredients (soy sauce and monk fruit). It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary. Always best to go off your own calculations based on the ingredients and measurements you use.