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.
Servings: 4
Calories: 74
Ingredients
- 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
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 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.
Video
Notes
Variations
- 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.
Substitutions
- 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.
Nutrition
Serving: 4g | Calories: 74 | Total Carbs: 12.1g | Protein: 3.3g | Fat: 1.6g | Fiber: 0.2g | Net Carbs: 12g