I love making stir fries as easy weeknight meals; they’re great for fridge cleanout day! This stir fry sauce is the perfect sauce to keep on hand for stir fry night since it goes with just about everything. It’s a little sweet, a little salty, and a little tangy. Plus, I love that it’s made with simple ingredients and no nasty additives. I love it with every meal!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Before I learned to cook, my idea of a stir fry was frozen veggies, pre-cooked chicken, and soy sauce. It was extremely one-note and never matched up to what I could get at my favorite takeout spots. This stir fry sauce is everything my old method was missing. It has great depth of flavor and enhances everything it touches!
What’s in This Stir Fry Sauce Recipe?
- Soy Sauce: Low-sodium soy sauce adds rich umami flavor to the sauce. For a gluten-free alternative, use tamari or coconut aminos.
- Cornstarch: Will help the sauce thicken when it is heated.
- Broth: Low-sodium chicken broth or vegetable broth forms the base of the sauce and adds moisture and flavor.
- Honey: Adds a touch of floral sweetness to the sauce.
- Vinegar: Rice vinegar has a light acidity that balances out the saltiness of the sauce. Apple cider or white wine vinegar will also work, but they both have a stronger flavor.
- Oil: Sesame oil adds a rich and nutty flavor to the sauce.
- Garlic: Fresh garlic adds an earthy flavor to the sauce.
- Ginger: Fresh ginger adds an earthy spiciness to the sauce.
Tips for Success
- It’s important to dissolve the cornstarch before adding it to the sauce; otherwise, the sauce will turn out lumpy when you heat it.
- If you prefer a less sweet sauce, reduce the amount of honey, or for more sweetness, add a bit more until it suits your taste.
How to Store and Reheat
Store leftover stir fry sauce in an airtight container in the refrigerator for up to 1 week. Shake or stir well before using. You can also freeze it for longer term storage. I like to pour it into an ice cube tray, then transfer the frozen cubes to a Ziplock bag to store for up to 6 months. I love that I can just toss a cube or two into a stir fry!
Serving Suggestions
This stir fry sauce is perfect for beef stir fry, chicken stir fry, pork stir fry, or vegetable stir fry! It also makes a killer dipping sauce for egg rolls!
Stir Fry Sauce Recipe
Ingredients
- ½ cup low-sodium soy sauce
- 1 tablespoon cornstarch
- ½ cup low-sodium chicken broth or vegetable broth, room temperature
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 inch fresh ginger minced
- 1 teaspoon sriracha optional
- 1 teaspoon toasted sesame seeds optional
Instructions
- In a bowl or jar, dissolve the cornstarch in the soy sauce, ensuring there are no lumps.½ cup low-sodium soy sauce, 1 tablespoon cornstarch
- Add the broth, honey, rice vinegar, sesame oil, garlic, ginger, sriracha or chili sauce, and sesame seeds if using. Whisk or shake (if using a jar) until all the ingredients are well combined.½ cup low-sodium chicken broth, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 cloves garlic, 1 inch fresh ginger, 1 teaspoon sriracha, 1 teaspoon toasted sesame seeds
- This sauce can be used immediately in your stir-fry, or stored for later use. If using it right away, pour approximately ¼ cup of the stir-fry sauce for each serving of vegetables and protein. Cook for an additional minute or two, until the sauce thickens and evenly coats the ingredients.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
