Description
This BEST Stir Fry Sauce recipe is a quick and versatile blend of savory, sweet, and aromatic flavors, perfect for elevating any stir fry dish. Made with low sodium broth, soy sauce, honey, sesame oil, fresh ginger, and garlic, this delicious sauce comes together in just 10 minutes and can be customized with a spicy kick. Ideal for a wide range of proteins and vegetables, it thickens beautifully to coat your ingredients for a restaurant-quality meal at home.
Ingredients
Scale
Sauce Ingredients
- ½ cup low sodium chicken broth or vegetable broth
- â…“ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- Optional: crushed red pepper flakes, sriracha, or sweet chili sauce for spice
Stir Fry Ingredients
- 1 tablespoon oil (for cooking protein)
- 1 pound protein of choice (cubed chicken, sliced beef, shrimp, tofu, or chickpeas)
- 1 tablespoon oil (for cooking vegetables)
- 6 cups chopped vegetables (such as broccoli, snow peas, carrots, bell peppers, zucchini, or asparagus)
- Cooked rice, for serving
Instructions
- Combine the Ingredients: In a jar or bowl, whisk together the chicken or vegetable broth, soy sauce, honey, sesame oil, minced fresh ginger, garlic, and cornstarch until fully combined and smooth. If desired, add crushed red pepper flakes, a splash of sriracha, or sweet chili sauce for heat.
- Use Immediately or Store: Use the sauce right away or store it in an airtight container in the refrigerator for up to one week. Shake well before use as the cornstarch may settle.
- Cook the Protein: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add your chosen protein and cook until browned and nearly cooked through. Remove from the pan and set aside on a clean plate.
- Cook the Vegetables: Add 1 tablespoon more oil to the pan. Add 6 cups of chopped vegetables and stir fry until they are crisp-tender, about 3–5 minutes depending on the vegetables used.
- Combine and Thicken: Return the cooked protein to the pan. Pour in 1 cup of the prepared stir fry sauce. Stir continuously and cook for 2 to 3 minutes until the sauce thickens and evenly coats all the ingredients.
- Serve: Remove from heat and serve the stir fry over cooked rice. Enjoy your flavorful homemade meal!
Notes
- You can substitute the protein and vegetables based on preference or availability.
- Adjust the spice level by adding more or less crushed red pepper flakes, sriracha, or sweet chili sauce.
- Leftover sauce can be refrigerated for up to one week; always shake before using.
- For a gluten-free option, use tamari or gluten-free soy sauce.
- Make sure to cook the protein and vegetables properly to maintain texture and flavor balance.
