Published: · Modified: by Tonia Larson
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This Stir Fry Sauce recipe can be used for vegetables, chicken, beef, shrimp,and pork. It is super easy to make and totally adaptable.
One of the easiest meals to make is stir fryand using a stir fry sauce makes it even easier because it has all of the seasonings you need.
In This Post
- Tonia’s Notes
- Stir Fry Sauce Recipe
- Make Ahead and Storage
- How To Use Stir Fry Sauce
- Frequently Asked Questions
- More Sauce Recipes
Tonia’s Notes
While in Florida with my mom and sisters, one of the meals weshared was a simple stir fry. We used bottled stir-fry sauce, and our meal was delicious!
I decided to make my own stir-fry sauce recipe and found that it was really easy to make and so delicious!
I love that you can use whatever meat you have. Chicken, beef, shrimp,and pork all work really well. Or skip the meat for an all vegetable option.
Grab some veggies, fresh or frozen, depending on what you prefer. Try using cauliflower, carrots, broccoli, snow peas, peppers, onions, corn, beans, and mushrooms. It’s a great way to use up extra vegetables. You can eat the stir fry with just the meat and vegetables or serve it over rice or noodles.
Stir Fry Sauce Recipe
Step One: Soy Sauce Mixture
Start by mixing together the soy sauce, chicken broth, barbecue sauce, brown sugar, honey, rice vinegar, sesame seed oil, and black pepper so that it is ready to add to the saucepan once the ginger and garlic are ready.
I chose to use barbecue sauce in this stir-fry sauce because I always have it on hand, but an equal amount of hoisin sauce can be used instead.
Step Two: Cornstarch Mixture
The thickener in this stir fry sauce recipe is cornstarch, but you can’t just add the cornstarch to the hot, boiling sauce since it will clump together.
To prevent this from happening, mix the cornstarch with cold water in a small bowl so that it is ready to use when you need it.
Step Three: Garlic and Ginger
Now, it’s time to start cooking the sauce. Heat the olive oil in a saucepan over medium heat. Add the minced garlic and ground ginger and cook it for 30-60 seconds, stirring constantly.
Step Four: Liquids
Next, add the soy sauce mixture. Whisk in the mixture and cook over medium heat until it starts to boil.
Step Five: Add Cornstarch Mixture
Finally, add the cornstarch/water mixture to thicken the sauce. Be sure to add the mixture slowly while whisking constantly to prevent clumping. Cook until the sauce has thickened.
Make Ahead and Storage
- Make Ahead: You can use the sauce right away or make it ahead of time and store it in the fridge.
- Fridge: Allow the stir fry sauce to cool and then transfer it to an airtight container or jar with a lid. Store it in the fridge for up to two weeks.
- Freezer: Store the cool sauce in a freezer-safe airtight container for up to three months.
How To Use Stir Fry Sauce
You can use this stir fry sauce for vegetables, chicken, beef, shrimp, or pork.
- For one pound of chicken, use about two tablespoons of stir fry sauce. See my chicken stir fry recipe here.
- Use 1/4 cup for five cups of stir fry veggies.
- Try serving your stir fry with white rice, brown rice, fried rice, cauliflower rice, Chinese noodles, angel hair pasta, zucchini noodles, or quinoa.
Frequently Asked Questions
What kind of barbecue sauce should I use?
You can use your favorite brand of barbecue sauce (we love Sweet Baby Ray’s), make homemade barbecue sauce, or use a tablespoon of hoisin sauce instead.
Do I have to use sesame oil?
This recipe calls for sesame oil because it adds so much flavor to the stir fry sauce, but you can make it without it and add an additional tablespoon of olive oil.
Can I substitute another kind of liquid?
For this recipe, I used chicken broth as the liquid. You can substitute the chicken broth with vegetable broth or beef broth. Or change the flavor by using orange juice or pineapple juice instead.
Can I use garlic powder instead of minced garlic?
Substitute the three teaspoons of minced garlic with 3/4 teaspoon of garlic powder.Also, if you love garlic, you can increase the amount of minced garlic in this recipe.
How can I use freshly grated ginger instead?
I made this stir fry sauce with dried, ground ginger because that is what I typically have on hand. It would be fabulous with freshly grated ginger though. Use 3-4 teaspoons of grated ginger instead. Again, if you love ginger, you can up the amount you use.
Do you have any suggestions for making this stir fry sauce spicier?
Add sriracha sauce, chili sauce, or red pepper flakes.
Can I add peanut butter?
Yes! Collin commented below and said he added a couple of tablespoons of crunchy unsweetened peanut butter.
More Sauce Recipes
- Our Peanut Sauce recipe is perfect for dipping and drizzling!
- This Garlic Parmesan Wing Sauce is delicious on chicken wings and tenders.
- Use our homemade Teriyaki Sauce recipe on chicken, fish, veggies, and rice.
- You can make this Garlic Butter Sauce with only three ingredients!
Stir Fry Sauce Recipe
This Stir Fry Sauce recipe can be used for vegetables, chicken, beef, shrimp,and pork. It is super easy to make and totally adaptable.
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Cook Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 14
Ingredients
- ½ cup low sodium soy sauce
- ½ cup chicken broth
- 3 tablespoon spicy barbecue sauce or hoisin sauce
- 2 ½ tablespoon brown sugar
- 2 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- ¼ teaspoon black pepper
- 2 tablespoon cornstarch
- ¼ cup cold water
- 2 tablespoon olive oil
- 3 teaspoon minced garlic or use 3/4 teaspoon garlic powder
- 1 teaspoon ground ginger or use 3-4 teaspoons of freshly grated ginger
Instructions
In a small bowl, combine soy sauce, broth, barbecue sauce, brown sugar, honey, rice vinegar, sesame oil, and black pepper. Set aside.
In another small bowl, mix cornstarch and water together. Set aside.
Heat the olive oil in a saucepan over medium heat. Add the minced garlic and ground ginger and 30-60 seconds, stirring constantly.
Whisk in the soy sauce mixture and bring it to a boil.
Slowly whisk in the cornstarch mixture. Cook for a few minutes until thickened, stirring constantly.
Remove from the heat and allow the sauce to cool.
Video
Notes
One: This recipe makes 1 3/4 cups of sauce. Serving size is about 2 tablespoons per person.
Two: When cookingone pound of chicken, use about two tablespoons of stir fry sauce.
Three: Use 1/4 cup of the sauce to stir fry five cups of veggies.
Four: Store the cooled sauce in the refrigerator in an airtight container or jar with a lid for up to two weeks. Or in a freezer-safe container in the freezer for up to three months.
Nutrition
Serving: 2tablespoons | Calories: 58kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 399mg | Potassium: 51mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.2mg
Course: Sauces and Syrups
Cuisine: Chinese
Author: Tonia Larson
