Best Stir Fry Sauce To Buy 2021: Top Brands Review

Best Stir Fry Sauce 2020

Utilize this Best Stir Fry Sauce on your favorite stir fry. This homemade stir fry sauce recipe is fast and simple to make. It is so much better than store-bought sauce or takeout!

Stir fry is one of my favorite simple meals. Stir chips are healthful and so flexible. You may easily switch the protein and vegetables to maintain the tastes new and intriguing!

I love to create my stir fry sauce instead of buying it in the store since I could control the flavors and ingredients. Additionally, it is easy to create; there is no reason not to create your own. It is healthier and requires no longer than ten minutes.

This simple recipe is ideal for chicken stir fry, beef stir fry, vegetable stir fry, or shrimp stir fry. Or, use tofu or chickpeas to your protein to earn a vegetarian meal. Drink your stir fry over brown rice, Immediate Pot white rice, or Immediate Pot brown rice for a healthy and delicious meal.

Stir Fry Sauce Ingredients

Stir Fry Sauce Ingredients

Chicken broth advises using a very low sodium broth to restrict salt’s total amount into your sauce. I would rather use broth instead of water since it’s more flavorful.

  • Soy Sauce: Try to find low sodium soy sauce to limit the salt on your meal.
  • Honey: A small honey accounts for the sour and savory tastes.
  • Sesame Oil: a small bit of coconut oil brings enormous flavor to your stir fry sauce.
  • Fresh Ginger and Garlic: Do not hesitate to substitute ground ginger or garlic powder. Fresh ginger and garlic are all essential to some yummy stir fry sauce.
  • Cornstarch: You require cornstarch to thicken the sauce. When you put your sauce into another stir fry components from the skillet, the cornstarch will thicken the sauce in only minutes.

The Way to Make Best Stir Fry Sauce

The Way to Make Best Stir Fry

Now that you have your stir fry sauce prepared, how can you use it to make a flavorful stir fry? The important thing is to utilize the ideal proportion of sauce into protein into veggies.

This recipe makes one cup of sauce; that’s the best quantity to add to a single pound of protein and six cups of veggies. This will serve four people. If you wish to serve your stir fry over rice, you will want four cooked rice cups.

To create a stir fry:

  • Heat 1 tbsp of oil in a skillet or wok. Insert your protein (like cubes of chicken, pieces of fish, or beef) and cook it till browned and cooked. Transfer the protein into a fresh plate.
  • Add another tbsp of oil into the pan, together with your veggies. Stir fry until the veggies are crisp-tender.
  • Insert the protein back into the pan. Stir in the stir fry sauce. Cook, stirring until the sauce thickens and your protein is cooked through, 2-3 minutes.

How long can stir bake sauce?

It’s possible to continue to keep this sauce on your fridge for up to a week, kept in an airtight container. I keep mine in a jar with a lid.

Can this recipe vegetarian?

It is possible to create this recipe vegetarian with vegetable broth rather than chicken broth. To get a vegan stir fry sauce, also replace the honey using pure maple syrup.

You can read more:

Can this recipe gluten-free?

It’s possible to create this stir fry sauce recipe gluten-free by substituting the soy sauce using gluten-free tamari, gluten-free coconut aminos, or gluten-free soy sauce.


Serving: 1/4 cup | Ingredients: 79 kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 719 mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Vitamin: 8mg | Iron: 1mg



If you’re utilized to industrial stir-fry sauces, you may get this sauce isn’t quite sweet; I suggest that you put in a tsp or two honey to sweeten this homemade vers if this is true.

If you aren’t fond of chili, it is possible to omit it from the recipe. Alternately, if you like chili, you can add more! Or, should you would like, change the dry skillet for thinly chopped fresh chilies.

Should you like a milder stir-fry sauce, add 1 tbsp of cornflour (cornstarch) into the sauce (stir/shake completely to prevent lumps!).

Should you want this to be gluten-free, then utilize gluten-free tamari rather than soy sauce. (N.B. that this Easy Homemade Stir Fry Sauce is vegetarian, vegan, and milk-free but do check your components if this is valuable to you, particularly the soy sauce)

Easy Stir Fry Sauce Recipes

SEVEN simple stir fry sauce recipes you can make ahead and freeze. They are each prepared in only five minutes!

  • Prep Time10 mins
  • Complete Time10 mins


Coconut Sweet Chili Stir Fry Sauce

  • 200 mL/ 1/2 may of complete fat coconut milk
  • 1/4 cup sweet chili sauce
  • 2 tbsp soy sauce
  • 2 tsp lime juice
  • 1/2 tsp red pepper flakes

Maple Ginger Stir Fry Sauce

  • 3 tbsp soy sauce
  • 5 tbsp maple syrup
  • 1 tsp jojoba oil
  • 1/4-1/2 tsp red pepper flakes to taste
  • 2 tbsp ginger grated finely
  • 1 tsp corn starch

Thai Lime & Basil Stir Fry Sauce

  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 3 tbsp brown sugar
  • juice of two limes 3 tablespoons
  • 1 tsp cornstarch
  • discretionary: 1 teaspoon Thai chili chopped (remove seeds for a less hot version)
  • 1 bunch basil leaves (add refreshing )

Lemon Sesame Stir Fry Sauce

  • 1/2 cup chicken stock
  • Juice of 1 lemon 2.5 tbsp
  • 1 tbsp sesame oil
  • 3 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tsp corn starch
  • 2 tsp sesame seeds

Hoisin Peanut Stir Fry Sauce

  • 1/4 cup creamy peanut butter
  • 3 tbsp hoisin sauce
  • 2 tbsp water
  • 2 tsp lime juice
  • 1/2 tsp red pepper flakes

5 Spice Mango Stir Fry Sauce

  • 1 cup citrus cubes
  • 2 tsp lime juice
  • 1 tsp jojoba oil
  • 1 tbsp water
  • 1 tsp garlic
  • 1/4 teaspoon red pepper flakes
  • 3 tbsp brown sugar
  • 1/2 tsp green 5-Spice

Honey Sriracha Stir Fry Sauce

  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1-3 tsp sriracha
  • 1 tbsp ginger finely chopped
  • 1 tsp garlic minced
  • 1 tsp cornstarch


  • Shake together all components. 5 Spice Mango sauce- puree with an immersion blender.
  • Use immediately or freeze up to 3 months.

To cook the stir fry/use the sauce:

  • Heat 1 tbsp of oil in a non-stick pan or a wok. Insert 4-6 cups of vegetables like bell pepper, carrots, broccoli, snap peas. Cook for 5 or so minutes, until tender but crisp. Remove from the pan and put aside.
  • Add another 1 tbsp of olive oil into the pan. Cook 1 pound of chicken (cut into bite-sized pieces) for 5-7 minutes, until cooked through and no longer pink in the center.
  • Insert the whole batch of stir fry sauce (thawed entirely should you froze it). Cook for 1-2 minutes until heated through. Anything with cornstarch ought to be deciphered at this time.
  • Twist the veggies into the pan and throw all to coat in the sauce.
  • Serve over rice.

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