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This easy stir fry sauce recipe is a total game-changer for weeknight dinners! It’s sweet, savory, and ready in just minutes with simple ingredients you probably already have in your pantry.
Why you’ll love it
A little secret: we always keep a jar of this stir fry sauce in our fridge because it makes dinner SO much easier on busy nights. You can whip up this homemade sauce in about 5 minutes, and it tastes way better than store-bought!
This sauce works with absolutely everything – chicken, beef, shrimp, tofu, you name it. Just toss it with your protein and veggies, and you’ve got a restaurant-quality stir fry at home.
The best part? You control the ingredients, so you know exactly what’s going into your food. No weird additives or crazy amounts of sodium here!
What you’ll need
Helpful Tips
- We like to prep all our ingredients before we start cooking. Stir fry moves fast, so having everything ready is key!
- Dark soy sauce is different from regular soy sauce – it’s less salty and more about color and richness. You can find it at most grocery stores in the Asian foods aisle.
- If you want extra heat, start with a pinch of red pepper flakes. You can always add more at the table!
How to make stir fry sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Mix it up: Combine all the sauce ingredients in a bowl or jar. Whisk or shake until everything is smooth and the cornstarch is completely dissolved.
- That’s it! Seriously, it’s that easy. Use it right away or store it in the fridge for up to a week.
How to make stir fry
- Cook your protein: Heat oil in a large skillet or wok over high heat. Add about 1 pound of protein and cook until nearly done. Remove and set aside.
- Add veggies: Toss in another tablespoon of oil and about 5 cups of chopped vegetables. Stir fry until they’re crisp-tender – you want them to still have a bit of crunch!
- Bring it together: Return the protein to the pan, pour in about 1 cup of sauce, and cook for 2-3 minutes, stirring constantly. The sauce will thicken up and coat everything beautifully.
Substitutions and variations
The veggie possibilities are endless! We love broccoli, bell peppers, snap peas, carrots, mushrooms, and bok choy. Use whatever you have on hand or whatever’s in season.
For protein, this works with chicken breast or thighs, flank steak, shrimp, tofu, or even just veggies for a vegetarian meal.
Want it sweeter? Add an extra tablespoon of honey. Craving more heat? Double up on the sriracha or ginger.
What to serve with stir fry
We always serve it over jasmine rice or brown rice. Fried rice is amazing too if you have leftovers!
Cauliflower rice is a great low-carb option, or try it with rice noodles for a fun twist.
You could also serve it alongside some homemade egg rolls or spring rolls for a full takeout-style dinner at home.
Leftovers and storage
Store the sauce in an airtight container or jar in the fridge for up to 1 week. Give it a good shake before using since the cornstarch may settle.
Leftover stir fry keeps well in the fridge for 3-4 days. Reheat in a skillet or wok over medium-high heat, adding a splash of water or broth if needed. We wouldn’t freeze it due to the veggies getting mushy, but the sauce alone freezes beautifully!
❓FAQs
Yes! This sauce keeps beautifully in the fridge for up to 1 week. Just store it in an airtight container or jar and give it a good shake before using since the cornstarch may settle.
Light soy sauce (or regular soy sauce) is saltier and thinner, perfect for seasoning. Dark soy sauce is thicker, less salty, and adds a rich color and slight sweetness to dishes. Both are important for authentic stir fry flavor!
Absolutely! Make a big batch of sauce on Sunday, then cook different proteins and veggies throughout the week. It’s perfect for quick lunches or dinners.
Hoisin sauce is a great substitute and gives a slightly sweeter flavor. For a vegetarian option, try mushroom-flavored vegetarian oyster sauce, which you can find at most Asian grocery stores.
If your sauce isn’t thick enough, mix an extra teaspoon of cornstarch with a tablespoon of cold water, then stir it into the pan. Let it cook for another minute until it reaches your desired consistency.
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If you make this stir fry sauce recipe, we’d love to hear how it turns out! Please leave a rating and comment below to let us know what you think.
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Stir Fry Sauce Recipe
Ingredients
- ½ cup liquid (¼ cup low sodium chicken broth + ¼ cup water), or use vegetable broth
- ¼ cup low sodium soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce, or hoisin sauce
- 2 tablespoons honey, or pure maple syrup
- 2 teaspoons sesame oil
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 teaspoon rice vinegar , or fresh lime juice
- Crushed red pepper flakes, sriracha, or white pepper , to taste (optional, for heat)
Instructions
- Make the Sauce: In a bowl or jar, combine all sauce ingredients. Whisk or shake well until smooth. Use immediately or refrigerate for up to 1 week.
- Make the Stir Fry: Heat 1 tablespoon oil in a large skillet or wok. Add 1 pound of your choice of protein (chicken, beef, shrimp, tofu, etc.) and cook until nearly done. Remove and set aside.
- Add another tablespoon of oil, then add about 5 cups of chopped vegetables. Stir fry until crisp-tender.
- Return the protein to the pan. Pour in 1 cup of stir fry sauce and cook for 2–3 minutes, stirring, until the sauce thickens and coats everything evenly.
- Serve hot over cooked rice.
Notes
- Fresh is best: Use fresh ginger and garlic for the best flavor. Pre-minced from a jar works in a pinch, but fresh makes a noticeable difference.
- Cornstarch tip: Make sure the cornstarch is fully dissolved in the sauce before adding it to the pan to avoid lumps.
- Adjust consistency: If the sauce is too thick, add a splash of broth. If it’s too thin, simmer for an extra minute or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Heat level: Start with no heat if you’re unsure, then add crushed red pepper flakes or sriracha to taste at the table.
- Make it gluten-free: Swap regular soy sauce for tamari or gluten-free soy sauce.
- Storage: Store in an airtight jar in the fridge for up to 1 week. Shake well before using as ingredients may settle.
- Doubling the recipe: This sauce doubles or triples easily for meal prep. You’ll use about 1 cup of sauce per stir fry (serves 4).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This sauce is incredible! Just the right balance of sweet, savory, and tangy. I made a veggie stir-fry and it tasted better than takeout.
Thanks so much, Daniel! 🙌 So glad you loved it. I agree — once you have a good stir-fry sauce, takeout can’t compete!
This sauce is now on repeat in my kitchen! I doubled it and kept some in the fridge — it made weeknight stir-fries so quick and delicious.
That’s amazing, Noah! 🙌 Love the idea of doubling it — it’s a lifesaver for fast meals. Thanks for trying it!