Stir Fry Sauce

This easy homemade Stir Fry Sauce has a robust, savory flavor and a glossy texture made from 6 common pantry ingredients. It coats chicken, beef, or veggies with ease and is ready in minutes for a meal that beats takeout in both taste and value every single time.

Meggan’s notes

As a classically-trained chef, I love to recreate restaurant flavors at home, and this is the stir fry sauce I turn to again and again. No matter what proteins or veggies you have on hand, you can mix up a batch of homemade stir fry sauce in 5 minutes or less.

The sauce is made with just 6 common pantry ingredients, nothing too exotic, and you’ll love its thick, silky texture and bold flavor. Every ingredient counts, from garlic to soy sauce to sesame oil, and more. Whisk it together in a bowl while you cook some chicken, beef, pork, or shrimp plus all the colorful veggies you can find, and you’ll have a delicious dinner fast.

I hesitate to call meals “kid-friendly” because children have their own agenda when it comes to food, but this one really is. Even my pickiest eaters who struggle with strong flavors and mixed textures eat up every bite. Try this once, and you might just add it to your weekly dinner rotation. I know I did!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Cornstarch: A spoonful is the perfect amount to transform what could be a loose sauce into a lusciously thick glaze.
• Cold water: To make a slurry with the cornstarch.
• Chicken broth: Chicken broth adds the best flavor to this stir fry sauce. Substitute vegetable broth or water to make the stir fry vegetarian.
• Honey: Or use your own preferred sweetener and add to taste if desired.
• Soy sauce: Coconut aminos is a good substitute.
• Toasted sesame oil: A distinctive ingredient that adds complexity to the flavor of the sauce.
• Red chili flakes: Consider omitting these if you’re feeding children, or add more if you love the heat. It’s always safe to pass them at the table.

Step-by-step instructions

1. In a medium bowl, whisk together cornstarch and water.

2. Add chicken broth, honey, soy sauce, sesame oil, and red pepper flakes (if using). Whisk to combine.

3. Use immediately in your favorite stir fry recipe, using a couple of tablespoons or more, and simmer until the sauce is thickened.

Recipe tips and variations

• Yield: This Stir Fry Chicken Recipe makes enough for 4 entree-sized servings, about 1 cup each.
• Storage: Yield: This recipe makes about 1 cup of stir fry sauce. It’s enough to cook one pound of protein plus veggies (about 4 servings of stir fry with ¼ cup sauce per serving).
• Storage: Store leftover stir fry sauce in an airtight container in the refrigerator up to 4 days. Reheat on the stove over medium heat or in the microwave, and if it feels dry, add a splash of water or soy sauce to rehydrate.
• Make ahead: Stir fry sauce can be made up to 3 days in advance.
• Technique tip: No matter what protein you’re using, use the velveting technique for extra-tender and juicy bites. Simply dust the chicken, beef, pork, or tofu with baking soda, let it sit for 15 minutes, then rinse off the baking soda and pat dry before adding it to the stir fry.
• Have it your way: You can adjust the balance of soy sauce, vinegar, and sugar to suit your personal taste. Add more vinegar for a tangy kick or sugar for a sweeter flavor.
• Perfect pairing: White rice goes great with the recipe, or you can whip up a quick Brown Fried Rice for a more flavorful side that can be ready in under 10 minutes.

More Asian-inspired recipes

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Salad Recipes

Chinese Chicken Salad

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Appetizer Recipes

Potstickers

Stir Fry Sauce

By Meggan Hill

This easy homemade Stir Fry Sauce has a robust, savory flavor and a glossy texture made from 6 common pantry ingredients.

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 4 servings (¼ cup each)

Course Pantry

Cuisine Asian

Calories 113

5 from 1 vote

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 tablespoon corn starch
• ▢ 2 tablespoons water cold
• ▢ 1/4 cup chicken broth (see note 1)
• ▢ 1/4 cup honey
• ▢ 3 tablespoons soy sauce
• ▢ 1 tablespoon toasted sesame oil
• ▢ 1/2 teaspoon red chili flakes (optional)

Instructions 

• In a medium bowl, whisk together cornstarch and water. Add chicken broth, honey, soy sauce, sesame oil, and red pepper flakes (if using).
• Whisk to combine. Use immediately in your favorite stir fry recipe, using a couple tablespoons or more, and simmer until the sauce is thickened.

Notes

1. Chicken broth: Chicken broth adds the best flavor to this stir fry sauce. Substitute vegetable broth or water to make the stir fry vegetarian.
2. Yield: This recipes makes about 1 cup of stir fry sauce. It’s enough to cook one pound of protein plus veggies (about 4 servings of stir fry with ¼ cup sauce per serving).
3. Storage: Store leftover stir fry sauce in an airtight container in the refrigerator up to 4 days.

Nutrition

Serving: 0.25 cupCalories: 113kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.3mgSodium: 814mgPotassium: 47mgFiber: 0.3gSugar: 18gVitamin A: 74IUVitamin C: 0.1mgCalcium: 6mgIron: 0.5mg

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