Stir Fry Sauce Recipe
This easy homemade stir fry sauce takes just 5 minutes to make! Sweet, savory, and perfect for chicken, beef, shrimp, tofu, or veggies. Store in the fridge for up to a week.
Servings: 4
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
Calories: 82kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1209mg | Potassium: 123mg | Fiber: 0.3g | Sugar: 9g | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg