Stir Fry Sauce is an amazing savory, sweet, and slightly spicy sauce that’s quick and easy to make, and works for any stir fry.
This simple sauce is perfect to add to your favorite stir fry recipes to bring rich, classic flavors to your Asian Dinner. It tastes great with chicken, Shrimp, or Tofu Stir Fry.
Why You’ll Love This Sauce?
- This sauce has all the flavors reminiscent to your favorite Chinese takeout, and is easier to make than spending too much money at the restaurant.
- Make this sauce ahead, and store up to two weeks in the fridge to prep for your meals during the week.
- Most of the ingredients such as soy sauce, chicken broth, sesame oil, sugar, etc. are typical pantry staples.
Sabrina’s Stir Fry Sauce Recipe
My Stir Fry Sauce recipe is the perfect way to add delicious, tangy, umami flavor to any of your favorite stir fries. These recipes are amazing on busy weekdays, because you can toss together vegetables and meat to have dinner ready in minutes. Pour it over other homemade Asian dishes like Kung Pao Chicken or Hunan Chicken. I’ve listed more variations below so you can use this sauce’s full potential to your advantage!
Recipe Card
Ingredients
- 2/3 cup low sodium soy sauce
- 1/2 cup chicken broth
- 1/3 cup mirin
- 1/4 cup sugar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 4 cloves garlic , minced
- 1 tablespoon ginger , minced
- 1/2 teaspoon Sriracha , or ¼ teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
- 1/3 cup water , cold
To finish a stir fry:
- 2 tablespoons Vegetable oil
- 1/2 cup chicken broth
- 2 cups broccoli florets
- 1 carrot , peeled and thinly sliced
- 15 ounce can baby corn , drained
- 1 zucchini , cut in half moons
Instructions
- In a medium bowl whisk together soy sauce, chicken broth, mirin, sugar and sesame oil.
- In a skillet add the vegetable oil, garlic and ginger, stir and cook on medium-high heat for 30 seconds.
- Add the soy sauce mixture to the pan and bring to a boil.
- Simmer for 1 minute then whisk together the cornstarch and cold water and add it to the pan.
- Bring to a simmer and cook for 1 minute until thickened.
To finish:
- Add the vegetable oil to a large heavy skillet on medium-high heat (that you have a lid for).
- Add the broccoli, carrots, baby corn, and zucchini, and stir-fry for 2-3 minutes.
- Add the chicken broth, cover and steam for 4-5 minutes.
- Remove lid, let chicken broth cook off and add the stir fry sauce to the pan.
- Toss to combine, garnish with green onions or sesame seeds.
Nutrition
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Chef’s Note
For the best results, add sauce at the end of cooking, once your vegetables and meat are nearly done. It only needs a few minutes in the hot pan to warm through, thicken slightly, and coat everything without reducing too much.
Table of contents
Can this be made ahead of time?
This is a fantastically convenient sauce to make ahead of time. Made alone, it can keep in the fridge for up to 2 weeks. Make your stir fry as usual, and then add the sauce in the last few minutes to heat up and evenly coat.
How to Store
- Serve: Don’t leave this dish at room temperature for more than 2 hours.
- Store: Keep the stir fry in an airtight container and store it in the fridge for 3-4 days. Or if you want to store the sauce before adding it to a stir fry, it can keep in the fridge for 2 weeks.
- Freeze: Put the stir fry in an air-tight container to store in the freezer for up to 2 weeks.
Variations
- Spices: Try mixing in white pepper, cloves, star anise, or Sichuan peppercorns. Make the dish even spicier with cayenne pepper.
- Brown sugar: For a darker, and richer sweet flavor you can replace the regular white sugar in the recipe with brown sugar.
- Ramen Noodles: Use this sauce in a ramen noodle stir fry. Use the same veggies that I’ve recommended, and add ramen noodles to go along with them. Finally, toss in some protein like chicken or beef for a well rounded meal.
- Vegetarian: Replace the chicken broth with vegetable broth. Then cook up your favorite veggies like snap peas, green beans, peppers, carrots, broccoli, bean sprouts, and water chestnuts. Mix in the sauce and add some tofu for protein.
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