Stir Fry Sauce
This easy homemade stir fry sauce comes together in just 5 minutes using simple pantry staples like soy sauce, honey, garlic, ginger, and broth.
Equipment
- Medium mixing bowl
- Mason jar with lid
- Whisk
- Large skillet
- Wok
- Knife
- Cutting board
Ingredients
Sauce Base
- ½ cup low sodium chicken broth use vegetable broth for vegetarian version
- ⅓ cup low sodium soy sauce use gluten-free tamari if needed
- 2 tablespoons honey or maple syrup
- 2 teaspoons sesame oil
Fresh Aromatics
- 2 tablespoons fresh ginger minced
- 3 cloves garlic minced
Thickener
- 1 tablespoon cornstarch or arrowroot powder
Optional Heat Boosters
- ½ teaspoon crushed red pepper flakes optional
- 1 tablespoon sriracha optional
- 1 tablespoon sweet chili sauce optional
Instructions
- Mince the fresh garlic and ginger before starting so everything mixes smoothly.
- In a medium bowl or mason jar, combine chicken broth, soy sauce, honey, sesame oil, ginger, garlic, and cornstarch.
- Whisk well or shake the sealed jar until the cornstarch fully dissolves and no lumps remain.
- Add optional crushed red pepper flakes, sriracha, or sweet chili sauce if you want extra heat.
- Use the sauce immediately or refrigerate in an airtight container for up to 1 week.
- To use in stir fry, heat 1 tablespoon oil in a skillet or wok over medium-high heat and cook 1 pound of protein until lightly browned. Remove from pan.
- Add another tablespoon of oil and cook about 6 cups of chopped vegetables until tender-crisp.
- Return protein to the pan and stir the sauce once more before pouring it in.
- Cook for 2 to 3 minutes while stirring until the sauce becomes thick and glossy enough to coat the ingredients.
- Serve immediately over rice, noodles, or cauliflower rice. Garnish with sesame seeds or green onions if desired.
Notes
Use fresh garlic and ginger for the best flavor. Shake the sauce well before using if it has been refrigerated because cornstarch settles at the bottom. Freeze portions for up to 3 months for easy meal prep. If the sauce is too salty, add water, broth, honey, or rice vinegar. If it becomes too thick, loosen it with warm broth or water.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Serving Size | 1/4 cup |
| Calories | 79 kcal |
| Carbohydrates | 14g |
| Protein | 2g |
| Fat | 2g |
| Saturated Fat | 1g |
| Sodium | 719mg |
| Potassium | 87mg |
| Fiber | 1g |
| Sugar | 9g |
| Vitamin C | 1mg |
| Calcium | 8mg |
| Iron | 1mg |