Go Back
–+ servings
Homemade stir fry sauce in a mason jar.

5-Minute Stir Fry Sauce

All you need is 5 minutes to make homemade stir-fry sauce that's savory, slightly sweet and perfect for chicken, beef, shrimp, tofu and veggies! This recipe can easily be doubled.
No ratings yet
Add us a Google Preferred Source
Prep Time 5 minutes
Total Time 5 minutes
Servings 1.25 cups

Ingredients  

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup chicken, beef or vegetable broth
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons honey
  • 1 teaspoon sesame oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 Tablespoon cornstarch
  • 1 teaspoon crushed red pepper flakes (optional)

Instructions 

  • In a medium bowl or jar, whisk together the soy sauce, broth, rice wine vinegar, honey, sesame oil, garlic, ginger, cornstarch and red pepper flakes (optional). 
  • Use immediately or refrigerate in an airtight container until ready to use.

To Use the Sauce

  • Give the sauce another whisk or shake, then add it to your stir-fry during the final few minutes of cooking. Bring it to a boil and cook, stirring, until slightly thickened, 3 to 5 minutes.

Notes

  • Use low-sodium soy sauce! Regular soy sauce makes the sauce far too salty, especially once you factor in any additional seasoning on your protein and veggies.
  • Match the broth to your protein. I like using beef broth for steak stir-fry, chicken broth for chicken stir-fry and vegetable broth for tofu or veggie stir-fries.
  • Finely mince or grate the garlic and ginger. I prefer both to be very fine, so I like to grate them.
  • Don't skip the boil! The sauce will look thin at first, but the cornstarch needs to come to a boil to thicken. Once added to your stir-fry, bring the sauce to a boil and cook, stirring, for 3 to 5 minutes.
  • Adjust the consistency: If the cooked sauce gets too thick, especially after refrigerating, warm it gently over low heat and whisk in a splash of broth or water until it reaches your desired consistency.
  • Make-ahead tip: Store the uncooked sauce in an airtight container in the refrigerator for up to 1 week. Shake or whisk well before using, as the cornstarch will settle to the bottom.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!