The BEST Stir Fry Sauce
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!
Servings: 4
Calories: 66.6
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.
- Teriyaki Sauce: Think of this one like a sweet little hug with a hint of tang, thanks to the soy sauce and mirin. It’s cozy, savory, and just bursting with umami. I love it on chicken, shrimp, or tossed with roasted veggies. Since it’s already sweet, you can skip most of the sugar in your base sauce. Add it right near the end of cooking to keep that fresh, bright flavor.
- Hoisin Sauce: This is your thick, rich, deeply flavorful friend, full of garlic, fermented soybeans, and spices. Hoisin is amazing with beef, pork, or tofu. I like to thin it with a splash of broth or water before adding it in, and you can skip extra sugar since it already has a natural sweetness.
- Black Pepper Sauce: If you want bold, pepper-forward flavor with just a little tang, black pepper sauce is your match. It makes beef sing, plays well with mushrooms and onions, and brings bok choy to life. Add it toward the end of cooking so the pepper flavor stays punchy but balanced.
- Sweet Chili Sauce: This one is sweet, tangy, and just a bit spicy with a sticky texture. It’s perfect for chicken, shrimp, crispy tofu, or crunchy vegetables. If it feels too thick, loosen it up with a little soy sauce or vinegar. And since it’s already sweet, no need to add extra sugar.
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