Name: BEST Stir Fry Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
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 spice); 1 tablespoon oil (for cooking protein); 1 pound protein of choice (cubed chicken, sliced beef, shrimp, tofu, or chickpeas); 1 tablespoon oil (for vegetables); 6 cups chopped vegetables (such as broccoli, snow peas, carrots, bell peppers, zucchini, or asparagus); Cooked rice, for serving

Description

This BEST Stir Fry Sauce recipe is a flavorful, easy-to-make sauce that perfectly complements any stir fry protein and vegetables. Combining savory low sodium soy sauce, fresh ginger, garlic, and a touch of honey with sesame oil and cornstarch, this sauce balances sweet and salty flavors with a hint of spice (optional). Ready in just 10 minutes, it can be used immediately or stored for convenience, making it perfect for quick weeknight dinners or meal prep.

Ingredients

Scale

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 spice)

For the Stir Fry

1 tablespoon oil (for cooking protein)
1 pound protein of choice (cubed chicken, sliced beef, shrimp, tofu, or chickpeas)
1 tablespoon oil (for vegetables)
6 cups chopped vegetables (such as broccoli, snow peas, carrots, bell peppers, zucchini, or asparagus)
Cooked rice, for serving

Cook Mode Prevent your screen from going dark

Instructions

Combine the Ingredients: In a jar or bowl, combine the chicken or vegetable broth, soy sauce, honey, sesame oil, minced ginger, garlic, and cornstarch. If desired, add a pinch of crushed red pepper flakes, a splash of sriracha, or a tablespoon of sweet chili sauce for some heat. Whisk the mixture thoroughly until fully combined and smooth.
Use Immediately or Store: The stir fry sauce can be used right away or stored in an airtight container in the refrigerator for up to one week. Since the cornstarch may settle, shake or whisk the sauce well before using to reincorporate it.
Cook the Protein: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add 1 pound of your chosen protein and cook, stirring occasionally, until the protein is browned and nearly cooked through. Remove the protein from the pan and set aside on a clean plate.
Cook the Vegetables: Add 1 more tablespoon of oil to the hot pan. Add 6 cups of chopped vegetables and stir fry until crisp-tender, about 3 to 5 minutes, depending on the vegetables used.
Combine and Finish: Return the cooked protein to the skillet or wok with the vegetables. Pour in 1 cup of the prepared stir fry sauce. Stir well and cook for an additional 2 to 3 minutes until the sauce thickens and evenly coats all ingredients.
Serve: Serve the stir fry immediately over cooked rice and enjoy your balanced, flavorful meal.

Notes

The sauce can be customized with more or less honey depending on preferred sweetness.
For a vegetarian or vegan option, use vegetable broth and tofu or chickpeas as protein.
Adjust the spice level by adding more or less crushed red pepper flakes, sriracha, or sweet chili sauce.
Shake the sauce well before each use if stored, as cornstarch tends to settle.
Use fresh ginger and garlic for best flavor impact.
This sauce can also be doubled or tripled and stored for meal prep purposes.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dinner, Main Dish
Method: Stovetop
Cuisine: Asian