Description
This BEST Stir Fry Sauce recipe offers a perfect balance of savory, sweet, and umami flavors with a hint of spice, ideal for elevating any stir fry dish. Made with simple pantry ingredients like low sodium broth, soy sauce, honey, sesame oil, fresh ginger, garlic, and cornstarch, this versatile sauce thickens beautifully to coat your protein and vegetables. It can be used immediately or stored for easy meal prep, making it a convenient and flavorful addition to your weeknight dinners.
Ingredients
Scale
Stir Fry Sauce
- ½ cup low sodium chicken broth or vegetable broth
- â…“ 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)
For Stir Fry (optional suggested)
- 1 tablespoon oil (for cooking protein)
- 1 pound protein such as cubed chicken, sliced beef, shrimp, tofu, or chickpeas
- 1 tablespoon oil (for cooking vegetables)
- 6 cups chopped vegetables (e.g., broccoli, snow peas, carrots, bell peppers, zucchini, asparagus)
- Cooked rice, to serve
Instructions
- Combine the Ingredients: In a jar or bowl, mix together the broth, soy sauce, honey, sesame oil, minced ginger, garlic, and cornstarch until smooth and fully combined. Add crushed red pepper flakes, sriracha, or sweet chili sauce if you prefer a spicy sauce.
- Use Immediately or Store: Use the sauce right away or pour it into an airtight container and refrigerate for up to one week. Shake well before use as cornstarch may settle.
- Cook Protein: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add your chosen protein and cook until browned and almost cooked through. Remove and set aside.
- Cook Vegetables: Add another tablespoon of oil to the same pan. Stir fry 6 cups of chopped vegetables until they are crisp-tender.
- Combine and Thicken: Return the cooked protein to the pan with vegetables. Pour in 1 cup of the stir fry sauce. Stir and cook for 2 to 3 minutes, letting the sauce thicken and evenly coat the ingredients.
- Serve: Serve the stir fry hot over cooked rice and enjoy your flavorful meal.
Notes
- You can substitute vegetable broth for chicken broth to make this sauce vegetarian or vegan-friendly.
- Adjust the amount of honey to taste if you prefer a sweeter or less sweet sauce.
- Use the optional spices like crushed red pepper flakes or sriracha for heat, or omit them for a milder flavor.
- This sauce can be doubled or halved depending on the quantity of stir fry you’re making.
- Ensure to whisk or shake the sauce well before each use as cornstarch tends to settle at the bottom.
- Leftover sauce keeps well in the fridge for up to one week in an airtight container.
