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stir fry sauce in a mason jar
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4.97 from 1770 ratings

5-Minute Easy Stir Fry Sauce Recipe (the BEST!)

This super easy 5-minute stir fry sauce recipe is the perfect complement to any stir-fried meat and veggies. A delicious, budget-friendly, homemade sauce made with simple ingredients and shaken (or whisked!) in a mason jar! It's so good, you'll never buy store-bought or takeout versions again.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: Asian Inspired
Servings: 4
Calories: 74
Author: Natalie


  • 1/2 cup low sodium soy sauce
  • 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


Stir Fry Sauce

  • Combine all ingredients in a bowl or mason jar, and whisk or shake until combined. 
    1/2 cup low sodium soy sauce, 1/2 cup Kettle + Fire chicken stock bone broth, 1 tablespoon corn starch, 1 tablespoon honey, 1 teaspoon sesame seed oil, 1 teaspoon rice vinegar, 2 tablespoons fresh chopped ginger, 2 cloves garlic
  • 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.




  • Make it 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.
  • Make it Keto/Low-Carb: If you are low carb use tapioca flour or arrowroot instead of cornstarch, and use monk fruit sweetener. Or click here for my Keto Stir-Fry Sauce recipe!
  • Make it Gluten-Free: While it would seem like soy sauce is gluten-free, it's actually not. If you're gluten-free, use Tamari instead of soy sauce.
  • Make it Low-Sodium: I always use low-sodium soy sauce because the saltiness of regular soy sauce is overpowering to me. If you're the same or need less salt for dietary reasons, use a low-sodium soy sauce or swap for coconut aminos.


  • 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. 
  • 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 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.


Serving: 4g | Calories: 74 | Total Carbs: 12.1g | Protein: 3.3g | Fat: 1.6g | Fiber: 0.2g | Net Carbs: 12g