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!
Easy Stir Fry Sauce Recipe
If stir fry night is a regular on your menu, this quick sauce is a game changer. It’s a great recipe for a busy weeknight! You just whisk a few pantry ingredients together and it’s ready to use with your favorite vegetables, proteins, or noodles for the BEST stir fry around.
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.
Why I Love This Recipe
- It’s quick and easy. Just mix the sauce ingredients and go! There’s no need to cook the sauce in advance.
- It has a great flavor balance. It’s sweet, savory, tangy, and spicy all in one.
- It’s versatile. Add the sauce to a wide variety of dishes. It works with stir-fry, rice bowls, grilled meats, roasted veggies, and more!
Ingredients
- Water: Helps thin out the sauce so it coats ingredients evenly. You could also use chicken broth or chicken stock if you prefer.
- Soy Sauce (or Coconut Aminos): The salty, rich base of the sauce. Use coconut aminos for a gluten free or soy free option. You can use regular soy sauce or low sodium soy sauce in this recipe.
- Honey: Adds a touch of sweetness to balance the salt and spice.
- Hot Sauce: Brings the heat! Use your favorite kind and adjust to taste. If you don’t have any hot sauce, try a pinch of red pepper flakes.
- Rice Vinegar: Adds tanginess and helps brighten the sauce.
- Sesame Oil: A small amount adds that classic, savory stir fry flavor.
- Garlic: Use 4 cloves, minced. It brings strong, savory flavor to the mix.
- Fresh Ginger: Use 2 teaspoons, minced. Adds a warm, slightly spicy note that pairs well with the garlic.
Substitutions and Variations
Different sweetener: Swap honey for maple syrup or brown sugar if preferred. You could also try a bit of oyster sauce if you’d like.
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.
Tips for Success
This incredible stir fry sauce recipe is super easy to make. To make it extra succesful, here are a few tips:
- 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!
FAQ
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.
How to Serve
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 stir fry is always a hit, too!
- Grains: Serve your favorite stir fry over a grain of choice. We love it over fluffy Instant Pot Jasmine rice.
- 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!
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Stir Fry Sauce
Ingredients
- ¼ cup soy sauce or substitute coconut aminos
- 2 tablespoons honey
- 2 teaspoons hot sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 4 cloves garlic minced
- 2 teaspoons fresh ginger minced
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.
