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+ servings
stir fry sauce in a mason jar
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4.91 from 632 ratings

The BEST Stir Fry Sauce

This stir fry sauce recipe is easy, healthy, & ready in minutes. It's so versatile, & with a few easy swaps, can be made vegan, and gluten-free! The BEST!
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Condiment
Cuisine: Asian Inspired
Servings: 10
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 of garlic grated or finely minced
  • 1 tablespoon corn starch
  • 1 tablespoon honey
  • 1 teaspoon sesame seed oil
  • 1 teaspoon rice vinegar


  • Make The Stir Fry Sauce
  • In a mason jar (or small bowl), combine all the ingredients. If using a mason jar, I love adding on the lid and shaking to combine. If using a bowl, whisk to combine. Whisk all ingredients together.
    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 of 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 protein of your choice. (Works with chopped or ground chicken, sliced or ground beef, peeled + deveined shrimp, chopped or ground pork, tofu, etc) Cook for 5-7 minutes, stirring occasionally, until the protein is cooked through. Transfer the protein to a plate.
  • To the same skillet, add in another 2 tablespoons oil and 4 cups of chopped vegetables of your choice. (broccoli, green beans, bell pepper, asparagus, onion, mushrooms, zucchini, etc). Cook 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 to come to a bubble, which will activate the thickener.
  • Remove from the heat and serve warm over cooked rice, cauliflower rice or noodles.



Keto: If you want a keto version of this recipe, I have a whole separate recipe for a Keto Stir Fry sauce that is just as delicious and has a fraction of the carbs!
Freezing: If you have leftovers you can freeze it! Freeze in any freezer-safe container for at least 6 months. Thaw, then use in your stir fry.
Spicy: For a fun kick, add in red pepper flakes, sriracha, or your favorite hot sauce! I like to add in 1 tablespoon of sriracha for mild spice. Add more if you like it spicier!
Soy Sauce Substitution: In place of soy sauce you can use tamari, liquid aminos or coconut aminos. Same quantity for all substitutions. I find coconut aminos to not be as salty, so you may need to season to taste with additional kosher salt.
Chicken Stock Substitution: You could use any stock or broth of your choosing, chicken, beef or veggie would work. You could even use water if that's all you have on hand. Same quantity for all substitutions.
Fresh Ginger Substitution: In place of fresh ginger, you could use 2 teaspoons of powdered ginger. Or leave it out if you don't have it.
Corn Starch Substitution: In place of corn starch you could also use all-purpose flour or tapioca flour (which is gluten-free!). Same quantity for all substitutions.
Honey Substitution: In place of honey you could use maple syrup, agave nectar, white sugar, brown sugar, or coconut sugar. Same quantity for all substitutions.
Rice Vinegar Substitution: In place of rice vinegar you could use white vinegar, or skip it if you don't have it on hand. I love the tang it adds to the sauce to balance out the sweetness.


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