Our Go-To Homemade Stir-Fry Sauce Recipe

You asked, so here it is! Our never-fail homemade stir-fry sauce recipe. This recipe can be thrown together in minutes, so it’s a regular fallback meal for us. Stir-fry sauce makes veggies and protein taste delicious!


This stir-fry sauce is super thick and delicious!

A little while back we did an Instagram story featuring Natalie cooking up a stir-fry. So many people asked for the recipe that we thought we would share our go-to stir-fry sauce recipe.

Good stir-fry sauce is such an essential for family feeding. You can throw in just about any kind of vegetable and protein that you have around and then serve it over rice or noodles. Stir-fry is quick and everyone loves it! (And must we say – it can be really healthy!!)

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Kids love stir-fry! And it makes for quite a well-balanced meal.

How to Make Stir-Fry Sauce

To make the sauce itself, all you have to do is stir together a few ingredients. It’s that easy! The trick is to get all the food cooked first, so let’s start there.

Easy stir-fry sauce recipe!! Homemade stir-fry sauce is a staple!

As a rule of thumb, I use about 5 cups of fresh veggies and 1 pound of protein with this amount of sauce. It leaves enough sauce to pour over rice, but not too much.

First, cook up your protein (cut into small pieces) in a few tablespoons of oil over medium-high heat. When it’s nearly done cooking, add veggies and saute those for about 5 minutes. You’ll want your veggies to be crisp-tender when you add the sauce.

Homemade stir-fry sauce is our #1 weeknight dinner fallback.

Meanwhile, whisk together:

  • 1/2 cup soy sauce (low sodium)
  • 3/4 cup chicken broth (low sodium)
  • 1/4 cup honey
  • 1/8 cup distilled vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 2 tablespoons corn starch

(I used a Whiskware bottle to shake it all up because it makes for less mess and easier cleanup. This one is meant for scrambling eggs, but it was just perfect. The dressing shaker would have also been great, but it was being used for dressing at the time!)

Whiskware is amazing for shaking up sauces! Less mess!

Once it’s whisked, pour it over your cooked protein and veggies over medium-high heat and bring to a simmer. Allow it to simmer for 5 minutes, or until thickened.

Serve over brown rice or rice noodles and sprinkle on some garnishes if you’re feeling fancy. I like green onions for a crisp, fresh taste.

What veggies should I use for stir-fry?

Again, almost any veggies will work! Bell peppers, snap peas, broccoli, mushrooms, and matchstick carrots always work well.

If you’re feeling more adventurous, you can also use bamboo shoots, cauliflower, baby corn, green beans, asparagus… the sky is the limit!

TIP: If you’re in a particular rush, just throw in a bag of frozen stir-fry veggies! Something is better than nothing, right?

Homemade Stir-Fry Sauce Variations

With this basic recipe, the sky is the limit!

  • Sweet sauce: or a sweeter, teriyaki-like sauce, sub in some pineapple juice for the chicken broth. Add pineapple chunks too!
  • Ginger-garlic flavor: use a tablespoon of fresh ginger and some fresh garlic for a stronger flavor.
  • Sesame stir-fry: add a dash of sesame oil for a nutty flavor. It’s strong, so be careful!
Kids love stir-fry!

… what do you love in a stir-fry sauce?
GO-TO HOMEMADE stir fry recipe

Homemade Stir-Fry Sauce

Our Go-To Homemade Stir-Fry Sauce Recipe
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Serves: 4

Ingredients

  • 1/2 cup – soy sauce, low sodium
  • 3/4 cup – chicken broth, low-sodium
  • 1/4 cup – honey
  • 2 tablespoon – vinegar, distilled
  • 1 teaspoon – garlic powder
  • 1 teaspoon – ginger, ground
  • 2 tablespoon – cornstarch

Directions

  1. Whisk together the ingredients.
  2. (Cook about 1 pound of desired protein over medium-high heat until no longer raw, then add about 5-6 cups of veggies and cook until crisp-tender.)
  3. Pour sauce over cooked protein and crisp-tender veggies. Simmer over medium-high heat for 5 minutes, until the sauce is thickened.
  4. Serve over brown rice or noodles.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 116 6%
  • Fat: 0 g 0%
  • Carb: 26 g 9%
  • Fiber: 0 g 0%
  • Protein: 3 g 6%
  • Sugar: 18 g
written by
Katrina Nelson

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Comments(8)
Sonya says:

I made this tonight for a tofu stir fry over spaghetti squash and the whole family loved it! So versatile and easy. I used arrowroot instead of cornstarch. Thanks for sharing!

troy says:

Hi Katrina,

While I admit that soy tastes great, it is not healthy whatsoever. Even the low sodium. Soy contains high levels of goitrogens and protease inhibitors that can lead to health problems. Not to mention soy raises estrogen levels. And above all else soy crops are destructive to the planet. Try replacing soy with coconut oil or other natural alternatives 🙂 Cheers.

Angie Golding says:

Looks lovely but I’m intolerant to vinegar, is it essential to the recipe?

Sheena says:

I’ve been searching for a good stir fry sauce and this is the best one I’ve come across. Finally a go-to sauce!! I used fresh ginger and fresh garlic for more flavour and had leftover pineapple in the fridge which just made the dish even better. Thanks for the recipe and tips!

Penni says:

This will be my new go-to recipe. It was fantastic. I only had a quarter cup of soy sauce on hand so I cut the recipe in half and it was actually the perfect amount. We love to put stir fry on top of a pile of shredded spagetti squash and this sauce went great with it. Total keeper. Thanks for sharing.

Ruby says:

The sauce came out AMAZING! It was just perfect, and had easy ingredients which I had on hand. I never make stir fry because I could never make the sauce, but now I will be making it more often. Thank you!!

Cat says:

This turned out really well. I cooked chicken, then put vegetables in that pan, then poured the sauce over it.

I do have a little sauce left over, wonder if it’s not cooked up to thicken yet, could I freeze it? or how long might it keep in the refrigerator?

Terry Anderson says:

I want to make homemade stirfry sauce but I can not eat ginger or garlic in any form. Can I make sauce w/o these powders? Or would be something else I can substitute?]

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