Homemade Stir Fry Sauce will add amazing flavor to your favorite Asian stir fry recipes! This fast, 5-minute sauce can be used in so many ways, from spooning over shrimp, steak or chicken to tossing with noodles or rice!
A 5-Minute Stir Fry Sauce Recipe
Homemade Stir Fry Sauce may sound like a complicated thing to make, but it’s not. There’s nothing to it besides adding all the ingredients to a pot and letting them boil for a few minutes to thicken up. It’s definitely worth taking a few minutes to make this sauce, which adds incredible flavor to even the simplest recipes!
If you are worried that adding sauce to your recipes will make it unhealthy, fear not. This sauce has only one teaspoon of sesame oil in it, so it’s actually very low in fat and calories.
Ingredients For Making Homemade Stir Fry Sauce
Although stir fry sauce adds a satisfying kick to your favorite dishes, it’s a surprisingly simple sauce to make! And that’s the way it should be right? Minimal effort with maximum reward.
Here is what you will need to make this stir fry sauce:
- (Low Sodium) Soy sauce
- (Low sodium) chicken broth
- Fresh ginger
- Dry sherry
- Toasted sesame oil
- Oyster sauce
How to Make Stir Fry Sauce
One of the things that makes this the BEST stir fry sauce recipe is how quickly it comes together. From start to finish it’s ready in under 10 minutes. Here’s how you do it:
- Combine the soy sauce, broth, ginger, sherry, sesame oil and oyster sauce. Add them to a saucepan, mix to combine and bring to a boil.
- Make a cornstarch slurry: In a small bowl, combine the corn starch and water with a whisk. Add it to the saucepan and mix to combine.
- Simmer: Cook the sauce over low heat for 5 minutes
- Get Cooking: That’s it! You’re ready to get your wok on!
How to Use This Stir Fry Sauce
Follow your favorite chicken stir fry or beef stir fry recipe or you can simply grab some shredded chicken and steamed broccoli and toss it together with this sauce. It doesn’t get much easier than that!
Cooked white or brown rice on the side is also must for my family – we go through tons of it. And since this sauce uses soy sauce in it, we dump it all over our rice too.
We also love using this stir fry sauce with our Asian Chicken and Brussels Sprouts recipe, which has become one of our favorite repeat dinners. The boys ask for it ALL the time. Try using this sauce on a simple Chicken & Broccoli Stir Fry recipe and even this Steak & Green Bean recipe, it’s delicious on beef!
It would be almost impossible to list all the ways we use this sauce at home, any protein like chicken, fish, pork or shrimp is an obvious choice. We even use it on these low carb chicken and broccoli meatballs!
How Long Does Homemade Stir Fry Sauce Stay Good In The Fridge?
We keep this yummy stir fry sauce it in the fridge and use it all week long. Our boys like to dip chicken fingers in it too…it’s actually replaced honey mustard sauce for them at the moment. Just keep it in an air tight container and pull it out anytime for dipping or when you’re ready to make your next stir fry.
Add the sauce to your wok and use it like any store bought stir fry sauce.
We hope you try the BEST homemade stir fry sauce ever – because we know you’re going to love it as much as we do!
More Ways For Using Stir Fry SaucePrint
Easy Homemade Stir Fry Sauce
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 Cups 1x
This Easy Homemade Stir Fry Sauce is all you need for your Asian dinner recipes. You can also use it for as a dipping sauce for chicken, steak or even vegetables!
- 1/2 cup low sodium* soy sauce
- 1 cup low sodium* chicken broth
- 1 tablespoon freshly grated ginger
- 2 tablespoons dry sherry
- 1 teaspoon toasted sesame oil
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Adding all the ingredients (except the cornstarch mixture) into a saucepan.
- Whisk together and bring to a boil.
- Pour in the cornstarch mixture slowly, whisking to combine and then let simmer over medium heat for 3-4 minutes.
Using low sodium soy sauce and chicken broth will help to reduce the sodium level in this sauce, and make it less “salty” in flavor.
- Category: Sauce
- Method: Stove Top
- Cuisine: Aisan
Keywords: easy stir fry sauce, homemade stir fry sauce, best stir fry sauce, stir fry sauce for chicken, stir fry sauce for beef
So “freshly grated ginger”, is that a dry hunk of ginger root or do I buy the wet stuff that comes in a jar that I see in the asian aisle at the grocery store?
Forgive my ignorance, I’ve never cooked with ginger before.
You can buy either! Actually there’s a tube of it too, which I find pretty helpful. Fresh ginger is amazing though if you haven’t ever tried cooking with it. You can peel it and then cut it into pieces and freeze it, then shave it with a grater or microplane right from frozen!
You can peel ginger root, put it in a container filled with Dry Vermouth, and store in the fridge almost forever! Slice or shred when needed, the ginger will infuse the Vermouth, and you can put a couple of teaspoons in scrambled eggs with scallions and that is awesome!!!
Great tip Lynn, thank you!
Is this sauce suitable for boiling water bath canning?
I don’t really know anything about canning so I can’t say for sure. It does last in the refrigerator for about a week!
Very easy to make. Will make this stir fry sauce again!
WAY too salty !
It is a stir fry sauce with all Asian ingredients that are salty in nature. Did you try the sauce on its own or mixed with stir fry ingredients?
The recipe says it makes 1.5 cups, but then the serving size says 1/2 c., 4 servings. Does that mean there are 12 servings in a batch? I’m confused.
There are (5) 1/2 cup servings, that was a mistake in the recipe card.
I’m still confused. 1 c broth + 1/2 c soy sauce is 1 1/2 c. The small amounts of the remaining ingredients are insufficient to yield an additional cup.
This suggests it makes 1 1/2 cups to serve 3 (1/2 c) servings.
It’s 5 1/2 cup servings, not 3.
How long can this be stored in the refrigerator? Can it be frozen?
I have not tried freezing this sauce but if you do, let me know! I imagine it can be frozen so give it a try. You can keep this sauce in your refrigerator for up to a week.
This home-made stir fry sauce is surely a must try! I chose a low-sodium soy sauce and it really is great. So love it! Glad my alternative ingredients are always available at Karman Foods. Recipes always turned out great. Thanks for sharing!
Can I use some type of vinegar instead of the sherry?
You can, but the flavor will be different.
Hi, can you recommend or share which brand of dry sherry you use?
Really any brand will do. Just make sure it’s real sherry wine, not a cooking wine.
I liked it though I added a bit more sugar and some garlic chili paste. I think it’s a bit salty and heavy on soy. I would make this again, but cut the soy sauce down to 1/4 cup. Otherwise good.