Stir Fry Sauce
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This homemade Stir Fry Sauce is sweet, savory, and just a little spicy, with bold garlic and ginger flavor. It comes together in minutes and adds instant flavor to any stir fry recipe, rice bowl, or quick weeknight dinner!
Stir fry is a dinner that I make for my family almost every week, and this quick sauce is a game changer for me. I like that it keeps well in the fridge, so I don’t have to mix it up when I need it.
Plus, when I realized how much sodium and unwanted chemicals are in bottled stir fry sauces, I wanted to start making my own. It’s easy and it’s less expensive than store-bought, too!
Why This Recipe is a Family Favorite
With soy sauce (or coconut aminos), honey, sesame oil, and a touch of heat, it’s a versatile sauce that’s bold without being overpowering. It works equally well with chicken, beef, tofu, or a big bowl of sautéed veggies.
The flavors are balanced, too. You’ll taste a little sweet, savory, tangy, and spicy, all in one.
Best of all, it comes together fast! Just whisk a few pantry ingredients together and it’s ready to use with vegetables, proteins, or noodles, for the BEST stir fry around.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making the stir fry sauce. I’ve made this countless times, and it really is beyond simple.
- Mince garlic and ginger finely. This helps them blend into the sauce more evenly.
- Taste and adjust. Make this recipe your own! Feel free to tweak the honey, vinegar, or spice to fit your dish.
- Double the batch. This sauce keeps well and is great to have on hand for busy nights!
Ingredients
Substitutions and Variations
Different sweetener: Swap the honey for maple syrup or brown sugar if you want. You could also try a bit of oyster sauce for a rich umami flavor.
Hot Sauce: Use your favorite kind and adjust to taste. If you don’t have any hot sauce, try a pinch of red pepper flakes.
Sesame Oil: You only need a small amount to add that classic, savory stir fry flavor. It can be pricey though, so if you don’t make stir fries very often, you can use avocado oil or olive oil instead.
Rice Vinegar adds tanginess and helps brighten the sauce. Again, it’s a common ingredient in Asian dishes, but either white wine vinegar or distilled white vinegar will work in a pinch.
Gluten free option: Use tamari or liquid aminos instead of soy sauce for a gluten-free option.
Cornstarch: Add 1–2 teaspoons of cornstarch if you want the sauce to thicken more when heated.
How to Make Stir Fry Sauce
- In a small bowl, whisk together water, soy sauce (or coconut aminos), honey, hot sauce, rice vinegar, sesame oil, garlic, and ginger.
- Use immediately, or store in the fridge in an airtight container for up to 1 week.
Stir Fry Sauce Recipe FAQs
Yes! Store in an airtight container in the fridge for up to 1 week. Stir before using.
Not necessarily! Just mix it up and pour it into your stir-fry. If you prefer a thicker sauce, simmer it for a few minutes or add cornstarch to thicken.
Store the sauce in an airtight container or Mason jar in the refrigerator. Give it a quick stir or shake before using, as some ingredients may settle.
Serving Ideas
This stir fry sauce makes a flavorful addition to all kinds of quick meals. Try it with:
- Chicken or tofu: Use it to coat sautéed chicken breast, like this air fryer grilled chicken, crispy tofu cubes, or shrimp for an easy weeknight stir fry. A beef and broccoli stir fry is always a hit, too!
- Vegetables: Toss steamed or stir fried veggies, like broccoli, bell peppers, and snap peas, with this sauce for a fast, flavorful side or main. A vegetable stir fry is an easy lunch prep idea!
After you make it, please leave a comment and star rating below to let me know how it went!
Stir Fry Sauce
Ingredients
- ¼ cup low sodium soy sauce or coconut aminos
- 2 tablespoons honey
- 2 teaspoons hot sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 4 cloves garlic minced
- 2 teaspoons minced ginger or ginger paste
Instructions
- In a small bowl, whisk together water, soy sauce (or coconut aminos), honey, hot sauce, rice vinegar, sesame oil, garlic, and ginger.
- Use immediately, or store in the fridge in an airtight container for up to 1 week.
