Description

This BEST Stir Fry Sauce recipe delivers a perfect balance of savory, sweet, and spicy flavors combined with fresh ginger and garlic. It’s a versatile sauce that can be quickly whisked together and added to your favorite protein and vegetables for a delicious homemade stir fry. Low sodium ingredients keep it health-conscious, and optional spices allow you to adjust the heat to your taste. Ideal for a quick and flavorful weeknight meal.

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

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

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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 you want a spicy sauce, add a pinch of crushed red pepper flakes, a splash of sriracha, or a tablespoon of sweet chili sauce. Whisk the mixture until it’s fully combined and smooth.
Use Immediately or Store: You can use the stir fry sauce immediately or store it in an airtight container in the refrigerator for up to one week. The cornstarch may settle, so give it a good shake before using.
Cook the Protein: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add 1 pound of your protein choice (cubed chicken, sliced beef, shrimp, tofu, or chickpeas) and cook until browned and almost cooked through. Transfer the cooked protein to a clean plate and set aside.
Cook the Vegetables: Add the remaining 1 tablespoon of oil to the pan, then add 6 cups of chopped vegetables such as broccoli, snow peas, carrots, bell peppers, zucchini, or asparagus. Stir fry the vegetables until crisp-tender, about 4-5 minutes.
Combine and Finish: Return the cooked protein to the pan with the vegetables. Pour in 1 cup of the prepared stir fry sauce (the full sauce recipe). Stir and cook together for 2 to 3 minutes until the sauce thickens and coats the protein and vegetables evenly.
Serve: Serve the stir fry hot over cooked rice and enjoy your flavorful homemade dish.

Notes

You can substitute any protein and vegetables you prefer or have on hand.
Adjust spice level by adding more or less crushed red pepper flakes, sriracha, or sweet chili sauce.
Low sodium soy sauce and broth help control salt but still deliver great flavor.
The sauce can be made ahead and refrigerated for up to a week; stir before using to redistribute the cornstarch.
For a gluten-free option, use tamari instead of soy sauce and ensure broth is gluten-free.