Stir Fry Sauce Recipe

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This sweet and salty stir fry sauce is the perfect sauce to keep on hand for stir fry night since it goes with just about everything.

Step-by-step photos can be seen below the recipe card.

Servings:

In a bowl or jar, dissolve the cornstarch in the soy sauce, ensuring there are no lumps.
½ cup low-sodium soy sauce, 1 tablespoon cornstarch
Add the broth, honey, rice vinegar, sesame oil, garlic, ginger, sriracha or chili sauce, and sesame seeds if using. Whisk or shake (if using a jar) until all the ingredients are well combined.
½ cup low-sodium chicken broth, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 cloves garlic, 1 inch fresh ginger, 1 teaspoon sriracha, 1 teaspoon toasted sesame seeds
This sauce can be used immediately in your stir-fry, or stored for later use. If using it right away, pour approximately ¼ cup of the stir-fry sauce for each serving of vegetables and protein. Cook for an additional minute or two, until the sauce thickens and evenly coats the ingredients.

This recipe makes 1 cup of stir fry sauce.
It's important to dissolve the cornstarch before adding it to the sauce; otherwise, the sauce will turn out lumpy when you heat it.
If you prefer a less sweet sauce, reduce the amount of honey, or for more sweetness, add a bit more until it suits your taste.