Why You’ll Love This Recipe
This stir fry sauce is simple to whip up and can be customized to suit your taste preferences. It’s made with easy-to-find ingredients like soy sauce, honey, sesame oil, garlic, and fresh ginger. You can make it spicy or keep it mild depending on your heat tolerance. It’s perfect for stir-fries, but also great as a marinade or dipping sauce. Plus, it’s ready in just 10 minutes!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ½ cup low sodium chicken broth, or vegetable broth
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- Crushed red pepper flakes, sriracha, or sweet chili sauce (optional for spice)
Directions
- Combine the Ingredients:
- In a jar or bowl, combine the chicken or vegetable broth, soy sauce, honey, sesame oil, minced ginger, garlic, and cornstarch.
- If you want a spicy sauce, add a pinch of crushed red pepper flakes, a splash of sriracha, or a tablespoon of sweet chili sauce.
- Whisk the mixture until it’s fully combined and smooth. If using a jar, seal it with a tight-fitting lid and shake vigorously.
- Use Immediately or Store:
- You can use the stir fry sauce immediately or store it in an airtight container in the refrigerator for up to one week.
- The cornstarch may settle, so give it a good shake before using.
- To Use for Stir Fry:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add 1 pound of your protein (such as cubed chicken, sliced beef, shrimp, tofu, or chickpeas) and cook until browned and almost cooked through.
- Transfer the cooked protein to a clean plate and set aside.
- Add 1 more tablespoon of oil to the pan and 6 cups of chopped vegetables (such as broccoli, snow peas, carrots, bell peppers, zucchini, or asparagus). Stir fry until crisp-tender.
- Return the cooked protein to the pan, then pour in 1 cup of the prepared stir fry sauce (this full recipe). Stir and cook for 2 to 3 minutes, until the sauce thickens and coats the ingredients.
- Serve over cooked rice and enjoy!
Servings and Timing
- Yield: 4 servings
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Gluten-Free: Use gluten-free soy sauce, tamari, or coconut aminos instead of regular soy sauce.
- Vegan: Swap out the chicken broth for vegetable broth and replace honey with pure maple syrup.
- Extra Spice: Add more crushed red pepper, sriracha, or chili paste for extra heat.
Storage
- Refrigeration: Store the sauce in an airtight container in the fridge for up to a week.
- Freezing: You can also freeze this sauce for up to 3 months. Just let it thaw in the fridge before using.
FAQs
1. Can I make this sauce ahead of time?
Yes! The sauce can be made ahead and stored in the fridge for up to a week.
2. What kind of soy sauce should I use?
For a lower sodium option, use low-sodium soy sauce, which will help keep the salt content in check.
3. Can I use this sauce for marinating?
Yes, this sauce is perfect as a marinade for chicken, beef, or shrimp before cooking.
4. How can I make the sauce thicker?
If you prefer a thicker sauce, simply add more cornstarch (1 ½ tablespoons) or cook it a little longer to reduce the liquid.
5. Can I freeze the stir fry sauce?
Yes, you can freeze the sauce in an airtight container for up to 3 months. Just thaw and shake well before using.
6. How do I adjust the sweetness?
If you like a sweeter sauce, add more honey or use sweet chili sauce. Taste and adjust to your liking.
7. Can I make it spicier?
Absolutely! Add extra crushed red pepper flakes, sriracha, or chili paste to bring up the heat.
8. Can I use other oils in this recipe?
Yes, you can substitute sesame oil with vegetable oil, peanut oil, or olive oil, though the flavor will change slightly.
9. Can I add vegetables to the stir fry sauce while cooking?
Yes, you can add vegetables directly into the sauce while cooking to enhance the flavor, especially during the stir-fry phase.
10. Can I make this sauce without cornstarch?
Yes, you can omit the cornstarch, but the sauce may not thicken as much. To thicken it, you can simmer it for longer.
Conclusion
This BEST Stir Fry Sauce is simple to make, incredibly versatile, and adds incredible flavor to any stir fry. Whether you’re cooking chicken, beef, shrimp, or vegetables, this sauce will elevate your dish and make it even more delicious. Customize it to your taste with spices and seasonings, and enjoy this go-to recipe in your stir fry creations!
Print
BEST Stir Fry Sauce
- Total Time: 10 minutes
- Yield: 4 servings
Description
This BEST Stir Fry Sauce is a quick, flavorful base for all your stir fry creations. Made with soy sauce, honey, sesame oil, and fresh garlic and ginger, it’s perfectly balanced with savory, sweet, and spicy notes. Ideal for chicken, beef, shrimp, or vegetables, this sauce will elevate your stir fry dishes to the next level!
Ingredients
½ cup low sodium chicken broth, or vegetable broth
⅓ cup low sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic, minced
1 tablespoon cornstarch
Crushed red pepper flakes, sriracha, or sweet chili sauce (optional for spice)
Instructions
- Combine the Ingredients: In a jar or bowl, combine the chicken or vegetable broth, soy sauce, honey, sesame oil, minced ginger, garlic, and cornstarch. If you want a spicy sauce, add a pinch of crushed red pepper flakes, a splash of sriracha, or a tablespoon of sweet chili sauce. Whisk the mixture until it’s fully combined and smooth.
- Use Immediately or Store: You can use the stir fry sauce immediately or store it in an airtight container in the refrigerator for up to one week. The cornstarch may settle, so give it a good shake before using.
- To Use for Stir Fry: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add 1 pound of your protein (such as cubed chicken, sliced beef, shrimp, tofu, or chickpeas) and cook until browned and almost cooked through. Transfer the cooked protein to a clean plate and set aside. Add 1 more tablespoon of oil to the pan and 6 cups of chopped vegetables (such as broccoli, snow peas, carrots, bell peppers, zucchini, or asparagus). Stir fry until crisp-tender. Return the cooked protein to the pan, then pour in 1 cup of the prepared stir fry sauce (this full recipe). Stir and cook for 2 to 3 minutes, until the sauce thickens and coats the ingredients. Serve over cooked rice and enjoy!
Notes
For a vegan option, swap chicken broth for vegetable broth and replace honey with maple syrup.
If you like it spicier, increase the Sriracha or add a dash of chili paste.
This sauce is great for marinades too, so feel free to use it ahead of cooking your protein for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 7g
- Sodium: 700mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
