Why You’ll Love This Recipe

I love this Stir Fry Sauce because it comes together in about five minutes using ingredients I often already have in my kitchen. I can mix everything in one bowl or jar and have it ready before I start cooking.

I also like being able to control the flavor myself. I can make it sweeter, spicier, more garlicky, or less salty depending on what I’m serving. It works with chicken, beef, shrimp, tofu, vegetables, rice, and noodles, making it an incredibly useful sauce for quick meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup low-sodium soy sauce
1/2 cup chicken broth or vegetable broth
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons cold water
1/4 teaspoon crushed red pepper flakes, optional

Directions

I add the soy sauce, broth, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to a bowl or jar.
I whisk everything together until the honey is incorporated. If I’m using a jar with a tight-fitting lid, I can simply close it and shake until combined.
In a separate small bowl, I whisk the cornstarch with the cold water until completely smooth. I make sure there are no lumps before adding it to the sauce.
I whisk the cornstarch mixture into the remaining sauce. If I want some heat, I stir in crushed red pepper flakes at this point.
I cook my choice of meat, tofu, or vegetables in a large skillet or wok.
Once the ingredients are nearly cooked, I give my sauce another quick stir and pour it into the hot pan.
I toss everything together and let the sauce simmer for about 1–3 minutes. As it heats, the cornstarch thickens the sauce and helps it coat the other ingredients.
I remove the stir fry from the heat once the sauce is glossy and thickened. I serve it immediately over rice or noodles.

Servings and Timing

This recipe makes approximately 1 cup of Stir Fry Sauce, which is generally enough for a family-size stir fry.

Prep time: 5 minutes
Cook time: 2–3 minutes
Total time: about 8 minutes
Yield: approximately 1 cup
Servings: about 4

I can easily double the recipe when I’m preparing a larger stir fry or want extra sauce for rice and noodles.

Variations

For a spicy Stir Fry Sauce, I add extra crushed red pepper flakes, chili garlic sauce, or Sriracha. I start with a small amount and add more until the heat is where I want it.

When I want a sweeter sauce, I increase the honey or brown sugar. This variation works especially well when I’m making chicken, shrimp, or a vegetable stir fry.

For more garlic flavor, I add an extra clove or two of freshly minced garlic. I can also increase the fresh ginger when I want a brighter, more aromatic sauce.

If I want a citrusy variation, I add a splash of fresh orange juice and a little orange zest. I particularly like this version with chicken or beef.

For a vegetarian version, I use vegetable broth instead of chicken broth. I can also pair the sauce with tofu, mushrooms, broccoli, peppers, and other vegetables for a completely meatless meal.

Storage/Reheating

I can prepare Stir Fry Sauce ahead of time and store it in an airtight container or tightly sealed jar in the refrigerator. I prefer using it within about 4–5 days when it contains fresh garlic and ginger.

The ingredients can separate while the sauce sits, so I shake or whisk it thoroughly before using it. This is particularly important because the cornstarch tends to settle at the bottom.

If I have leftover cooked stir fry coated in the sauce, I reheat it gently in a skillet over medium-low heat. I add a splash of water or broth if the sauce has become too thick in the refrigerator.

I don’t usually freeze the prepared sauce because cornstarch-thickened sauces can change texture after freezing and thawing.

FAQs

How do I thicken Stir Fry Sauce?

I use a simple cornstarch slurry made by mixing cornstarch with cold water. Once I add the sauce to a hot skillet and bring it to a gentle simmer, the cornstarch thickens it quickly. I avoid adding dry cornstarch directly to hot sauce because it can form lumps.

Can I make Stir Fry Sauce ahead of time?

Yes. I can mix the sauce ahead and keep it refrigerated in a sealed container. Before using it, I whisk or shake it thoroughly because some of the ingredients, especially the cornstarch, naturally settle while the sauce sits.

What can I use instead of soy sauce?

I can substitute tamari when I want a similar savory flavor. Coconut aminos can also work, although I find that it tastes sweeter and less salty, so I may need to adjust the other ingredients.

How much Stir Fry Sauce should I use?

For a stir fry serving about four people, I usually start with around 3/4 to 1 cup of sauce. I adjust the amount depending on how much meat, tofu, vegetables, rice, or noodles I’m cooking and how saucy I want the finished dish.

Why is my Stir Fry Sauce not thickening?

I first make sure the cornstarch is thoroughly mixed into the sauce because it can settle quickly. I also make sure the sauce reaches a gentle simmer after I add it to the pan. Cornstarch needs sufficient heat to thicken properly.

Conclusion

Homemade Stir Fry Sauce is an easy way for me to transform simple ingredients into a flavorful meal without relying on bottled sauces. The combination of soy sauce, honey, sesame oil, garlic, and ginger gives me a delicious balance of savory, sweet, and aromatic flavors, while cornstarch creates the glossy texture I want. With only a few minutes of preparation, I can keep this versatile sauce ready for chicken, beef, shrimp, tofu, vegetables, rice, or noodles.

Stir Fry Sauce

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Homemade Stir Fry Sauce combines savory soy sauce, broth, honey, sesame oil, garlic, and ginger with a touch of tanginess. Cornstarch thickens it into a glossy sauce that beautifully coats meat, tofu, vegetables, and noodles.

Author: Laura
Prep Time: 5 minutes
Cook Time: 2–3 minutes
Total Time: About 8 minutes
Yield: Approximately 1 cup, 4 servings
Category: Sauce
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Low Fat

Instructions

Add the soy sauce, broth, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to a bowl or jar.
Whisk until thoroughly combined and the honey is incorporated. Alternatively, seal the jar tightly and shake well.
In a separate small bowl, whisk the cornstarch with the cold water until completely smooth and free of lumps.
Whisk the cornstarch slurry into the sauce. Stir in the crushed red pepper flakes if desired.
Cook the desired meat, tofu, or vegetables in a large skillet or wok until nearly done.
Stir the sauce again, then pour it into the hot pan.
Toss everything together and simmer for 1–3 minutes, stirring frequently, until the sauce thickens and evenly coats the ingredients.
Remove from the heat once the sauce is thick and glossy. Serve immediately with rice or noodles.

Notes

For a spicier sauce, add extra crushed red pepper flakes, chili garlic sauce, or Sriracha.
For a sweeter sauce, increase the honey or brown sugar to taste.
Additional minced garlic or grated ginger can be added for a stronger aromatic flavor.
For a citrus variation, add a splash of fresh orange juice and a little orange zest.
Use vegetable broth for a vegetarian version.
Tamari can replace soy sauce, while coconut aminos can also be used but may produce a sweeter, less salty sauce.
Store uncooked sauce in a sealed container in the refrigerator for 4–5 days. Shake or whisk thoroughly before using because the cornstarch will settle.
Freezing is not recommended because the cornstarch-thickened sauce may change texture after thawing.

Nutrition

Serving Size: 1/4 cup
Calories: 115 kcal
Sugar: 10 g
Sodium: 1650 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 0 g
Protein: 3 g
Cholesterol: 0 mg