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
