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This homemade stir fry sauce is flavorful and delicious, not to mention quicker and fresher than takeout!
You know those nights when you have a fridge full of ingredients but no idea what to make for dinner? This stir fry sauce is the answer to your problem!
It’s a quick and easy sauce that comes together either with a simple whisk or by a shake of the jar.
The beauty of stir fry sauce is that you can use it with anything. Any veggies left over in your drawer – chop them up, give them a sautee and simmer for a bit in the sauce.
In an ideal world, I would use bell peppers, broccoli, water chestnuts, snow peas and slivered carrots, but chances of all those ingredients being in my house at the same time are slim to none. So I just use whatever I have lying around. And it’s always delicious.
I also am a big fan of the sheet pan dinner – they seem to be getting a great deal of attention these days. Pick a protein, chicken, salmon, shrimp, steak… whatever… put it on a sheet pan along with whatever veggies you have, drizzle with this sauce and cook in a 375 degree oven.
Depending on the protein you use – chicken will take longer than shrimp for example – you may need to add the veggies or the protein after the other has been cooking for a bit. Toss all the cooked ingredients with a bit more of the sauce and heat up in the oven for the last couple minutes. Serve over white or brown rice and dinner is done!
It’s a great splatter- free method to making stir fry, though the traditional method really isn’t that messy nor does it take too long either. Either method you use, this stir fry sauce is bursting with flavor, MSG free, and is a quicker and easier than Asian take out.
This stir fry sauce is easy and delicious. I do have a few other delicious Asian sauces for you to try if you have a craving.
Carrot ginger dressing is great for your side salads. My sesame chicken sauce is an all time favorite around here, and can also be used for a sheet pan dinner. Udon sauce quickly turns pantry noodles into a flavorful Asian dinner. And if you happen to love potstickers or dumplings as much as I do, please serve them with this delicious potsticker sauce.
These simple ingredients combine to make this delicious soy-sauce based Asian stir fry sauce.
- Chicken broth – Having homemade on hand is always better, but store bought works fine.
- Soy sauce – I always use low sodium.
- Honey – For sweetness.
- Sesame oil – For that distinctively Asian flavor.
- Rice vinegar – For a bit of acidic tang.
- Ginger – Fresh ginger – minced or grated.
- Garlic – Fresh garlic from a bulb, not a jar, please.
- Corn starch – Cornstarch thickens the sauce.
- Crushed red pepper flakes – Just a bit, for a touch of heat.
How to Make Stir Fry Sauce
This easy stir fry sauce comes together with nothing more than a flick of the wrist.
- In a bowl or mason jar with a lid, combine all the ingredients. Whisk or shake to combine.
- Chicken broth – vegetable broth or beef broth can be used instead.
- Honey – maple syrup or agave is an acceptable substitute for the honey.
- Rice Vinegar – white wine vinegar would be an ok substitute but don’t use red wine or balsamic vinegar here. It will throw off the flavor.
You can spice up this stir fry sauce recipe by adding more chili pepper flakes while cooking to imbue heat into the dish, or banana peppers. Or if your house is spice adverse, you can leave out the chili flakes altogether. The ginger and garlic combined have a little bite to them as it is.
Use immediately or store in an airtight container in the refrigerator for up to one week.
Thicker: To make the sauce extra thick, add up to 1 tablespoon of additional cornstarch.
To use stir fry sauce to make stir fry: Cook 1 pound of protein then saute about 6 cups fresh vegetables. Combine everything in the pan and add 1 cup of the stir-fry sauce and cook until thickened, about 3 minutes. Serve over cooked rice