This stir fry sauce brings the best flavor to any stir fry! It’s quick and easy to make and so much better than store-bought sauce.
The Only Stir Fry Sauce Recipe You Need
This stir fry sauce is one of my tried-and-true, most well-loved, most frequently made recipes! I first shared this recipe over 4 years ago, and I wanted to highlight it again today because it’s just so good!
Stir fry is one of my favorite easy meals and this sauce is so versatile, you can use it with any stir fry. I like to make my own stir fry sauce rather than buying it at the store because I can control the ingredients and adjust the flavors to my tastes. Plus, it’s so simple to make, there really is no reason not to make your own. It’s healthier and takes just ten minutes, tops.
This sauce is bursting with savory, umami flavors. It’s garlicky and gingery, with plenty of robust flavor to stand up to any combination of protein and veggies you toss it with. It thickens up beautifully when you pour it into a hot skillet, to perfectly coat each bite of your stir fry.
Quick, budget-friendly and so tasty, you’ll be so glad you have this stir fry sauce recipe in your back pocket. I’ve used this sauce to make Chicken Stir Fry, Beef Stir Fry, Vegetable Stir Fry and Shrimp Stir Fry. Serve your stir fry over white rice or brown rice for a healthy meal the whole family will love.
Excellent stir fry sauce. Just the right mix of sweet, spicy and salty to keep the whole family happy and going back for more.
Happy Dad
Stir Fry Sauce Ingredients
- Chicken Broth: I recommend using a low sodium broth to limit the amount of salt in your sauce. I prefer to use broth rather than water because it is more flavorful.
- Soy Sauce: Brings umami flavor to the sauce. Look for a low sodium soy sauce to limit the sodium in your meal.
- Honey: A little honey balances out the salty and savory flavors.
- Sesame Oil: Just a little bit of sesame oil brings big flavor.
- Fresh Ginger and Garlic: Don’t be tempted to substitute ground ginger or garlic powder. Fresh garlic and ginger are essential to a flavorful stir fry sauce.
- Cornstarch: To thicken the sauce. When you add the sauce to the other stir fry ingredients in the hot pan, the cornstarch will thicken the sauce in just minutes.
How to Make Stir Fry Sauce
This recipe is so easy, it’s as simple as combining all of the ingredients and mixing them together. I like to make the sauce in a jar that has a tight-fitting lid. Then you can just shake the jar up to easily mix the ingredients together. You can also make the sauce in a small bowl or liquid measuring cup and mix it with a whisk.
How to Make Stir Fry
Now that you have your stir fry sauce ready, how do you use it to make a stir fry? The key is to use the right ratio of sauce to protein to vegetables. This recipe makes one cup of sauce, which is the perfect amount to add to one pound of protein plus six cups of vegetables. This will serve four people. If you want to serve your stir fry over rice, you’ll need four cups of cooked rice.
To make a stir fry:
- Heat 1 tablespoon of oil in a large skillet or wok. Add your protein (such as cubes of chicken, slices of beef or shrimp) and cook it until browned and almost cooked through. Transfer the protein to a clean plate.
- Add another tablespoon of oil to the pan, along with your vegetables. Stir fry until the veggies are crisp-tender.
- Add the protein back to the pan. Stir in the stir fry sauce. Cook, stirring, until the sauce thickens and your protein is cooked through, 2 to 3 minutes.
Kristine’s Tip: Add your veggies to the skillet in batches, starting with firmer vegetables that will take the longest to soften (think carrots and broccoli). A few minutes later, add quick-cooking veggies like bell peppers and snow peas.
Make Ahead and Storage Tips
I like to get a head start on cooking dinner by making this sauce ahead of time. You can store this stir fry sauce in your refrigerator for up to one week, sealed in an airtight container. I keep mine in a jar with a lid. Give it a good shake or whisk to recombine the ingredients before using.
Recipe Variations
- Vegetarian: You can make this recipe vegetarian by using vegetable broth instead of chicken broth.
- Vegan: For a vegan stir fry sauce, use vegetable broth and replace the honey with pure maple syrup.
- Gluten-Free: You can make this recipe gluten-free by replacing the soy sauce with gluten-free tamari, gluten-free coconut aminos or gluten-free soy sauce.
BEST Stir Fry Sauce
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 spicy sauce
Instructions
- Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
- To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.
Notes
- To make gluten-free, use gluten-free soy sauce, gluten-free tamari, or gluten-free coconut aminos.
- For vegan stir fry sauce use vegetable broth instead of chicken broth and pure maple syrup instead of honey.
- Recipe makes about 1 cup of sauce.
Recipe originally published January 2020, updated July 2024.
Excellent stir fry sauce. Just the right mix of sweet, spicy and salty to keep the whole family happy and going back for more
Great sauce! I had leftover chicken thighs, and I decided to make a quick stirfry with ramen noodles, without the seasoning. I did add a little seasoning to the water, so I didn’t open chicken broth for 1/2 c. I used broccoli, cauliflower, peppers, cabbage, carrots and peas.
This is my favourite stir fry sauce! Add more ginger or change the amounts a bit, depending on mood.
Very yummy stir fry sauce! The fresh ginger really makes it pop! Will keep this as a “go-to”!
What can I substitute for the sesame oil as I don’t have that on hand.
You can omit it without a substitute. It just adds a little extra flavor.
I never leave reviews. This sauce is review worthy! When my kids were small I use to make stir fry from a dry season packet. This was 20 years ago before being aware of how preservatives really affect us. I now make as much as I can from scratch. I had a craving and decided to search for a recipe and here we are. I love that it stores in the fridge for once a week cause I plan to make this weekly..so damn good! Thanks for sharing.
Delicious! Added chili garlic sauce for heat and a tiny splash of mirin. My husband loves it! I do too! We have searched a long time, trying many sauce recipes! This one is a keeper! Thanks!
I made this last night for a steak stir fry and it’s good. We like spicy so I ground (just to break them up, not to a powder) Prik Jin Da dried chilli for some kick. It was delicious and is now my go to stir fry sauce.
I’ve always subbed honey with up to a cup of brown sugar, give it a shot some time, I also save a bit to drip over the rice on my plate before adding the meat and veggies.
sauce was very good will make again did not have to buy a bunch of ingredients to make i like that
do you have recipes for diabetic sugar free
Hi Jody,
I do not have recipes categorized that way. Some of my recipes may work for you, but you’d have to review them yourself in light of your doctor’s recommendations.
Absolutely delicious Way tastier than take out and super easy to make
How long is the sauce good for in the fridge ?
You can store it in an airtight container in the refrigerator for up to 1 week.
This really is the “best.” I usually double the sauce because we like it over rice.
A very tasty and versatile stir fry sauce. It is yummy delist!
Many thanks for sharing
Very tasty….I marinated the chicken while I cut up the veggies then strained it out to add at the end. Family enjoyed.
Hi Jennifer,
I’m glad you enjoyed this recipe! It can be a food safety issue to add a marinade that’s been used with raw meat back into your dish. If you want to use the sauce to marinate the chicken in the future, I’d either suggest doubling it and reserving half to use as the sauce in your stir fry, or boil the used marinade before adding it to the stir fry at the end.
SO good! Easy to make / adjust, ( I prefer less sesame oil ) super quick and enough sauce for 2 stir fry’s. Will def. be using this recipe again and again. Thanks!
The “ best” is right! I’ve made this several times and it always comes out perfect.
Yes! This really is the best tasting and easy to make stir fry sauce. I like to try new recipes, but this is one that I have come back to several times now. Great with any vegetable or protein mix. Wonderful recipe Kristine. Thank you.
This sauce is delicious and very easy. I did add chili crunch for a bit of spiciness.
Delicious
It’s super easy and just right for an uncomplicated quick dinner it’s as close to my really good Thai restaurant dishes.
Hi i’d like to make this stir fry sauce. I have everything included except corn starch/flour, is there anything I can use as a substitute?
Thanks
I haven’t tried thickening this sauce with anything other than cornstarch.
You can substitute flour or potato starch or you can substitute 1/2 to 1/3 of the amount of cornstarch with arrowroot. Arrowroot needs a lesser amount than cornstarch to thicken. There is a convertor online for substitution amounts. Search for cornstarch substitutions get the exact amount needed.
STIR FRYS ARE SO EASY, FAST AND GOOD AND NOW I HAVE THE PERFECT SAUCE. THANK YOU
Sauce was delicious. Because it made much more than I used in my stir fry just wondering if sauce can be frozen. Thanks
I’m so glad you enjoyed it! Yes, you can freeze the sauce for up to 3 months.
Great recipe! Very flavourful! I did not have low sodium chicken broth so Iused orange juice and garnished with sesame seeds! Yummy.
I batch make this sauce and freeze it, pre-portioned, in mason jars for quick and easy weeknight stirfries. It’s delicious!
Loved this stir fry sauce, especially with the addition of the pepper flakes. Very easy to assemble, on the spur of the moment, with on hand panty items.
I used it with bok Choi for a side on steak night! Delicious
I have made this many dozens of times. It’s the dish most often requested by my youngest son! Easy and I follow the recipe exactly; sometimes changing up with the suggestion substitutions (veggie broth, red chili sauce) depending on what I have on hand. I mostly use onions and peppers but sometimes add broccoli or carrots if I have some that need to be cooked. Thank you so much for a great easy tasty recipe.
I enjoyed this sauce. I used chicken, a bag of stir fry veggies and some broccoli over rice. A nice quick meal.
awesome! used peanut oil in place of seasome oil, and added alot of crushed red peppers and sweet chili sauce. Turned out super good!
Very good, and you got me out of a real bind. My Stir Fry packet had expired so I had to make my own. This was so much better than my powder packet would have been. Thanks