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A wide-mouth glass jar filled with a dark brown stir fry sauce, featuring small pieces of chopped garlic and ginger floating in it.
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4.97 from 2024 ratings

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!
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Sauce
Cuisine: Asian, Chinese
Keyword: easy stir fry sauce, homemade stir fry sauce, soy sauce stir fry, stir fry sauce
Servings: 4
Calories: 66.6
Author: Natalie

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. 
    1/2 cup low sodium soy sauce, 1/2 cup chicken broth (or vegetable broth!), 1 tablespoon cornstarch, 1 tablespoon honey, 1 teaspoon sesame seed oil, 1 teaspoon rice vinegar, 2 tablespoons fresh ginger, 2 cloves finely minced 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.

Video

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.
 

Nutrition

Serving: 4g | Calories: 66.6 | Total Carbs: 10.1g | Protein: 3.8g | Fat: 1.5g | Saturated Fat: 0.3g | Cholesterol: 0.9mg | Sodium: 1191.5mg | Potassium: 167.1mg | Fiber: 0.4g | Sugar: 5g | Vitamin C: 0.7mg | Calcium: 14.2mg | Iron: 0.6mg | Net Carbs: 10g