The Easy Stir Fry Sauce I’ve Made Every Week for 10 Years

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

4.97 from 2023 ratings

The Easy Stir Fry Sauce I’ve Made Every Week for 10 Years

This easy stir fry sauce recipe has been a Tastes Lovely reader favorite since 2014—and it’s still the go-to homemade sauce in my kitchen. Made with simple ingredients like soy sauce, broth, garlic, ginger, and sesame oil, this savory, slightly sweet sauce thickens beautifully and works with chicken, beef, tofu, or any mix of veggies you love.

Prep Time5

Total Time5

Course: Condiment, Sauce

Cuisine: Asian, Chinese

Keyword: easy stir fry sauce, stir fry sauce

Servings:

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

US - Metric

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