This stir fry sauce recipe can be used for vegetables, chicken, beef, shrimp and pork. It is easy to make and can be stored in the fridge for up to 2 weeks.
One of the easiest meals to make is stir fry. You can use whatever meat you have: chicken, beef, shrimp or pork.
Grab some veggies, fresh or frozen: cauliflower, carrots, broccoli, snow peas, peppers, onions, and mushrooms. It’s a great way to use up extra veggies.
You can eat it with just the veggies and meat or serve it over quinoa, rice or noodles. Stir fry sauce makes it even easier because it has all of the seasonings you need.
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While in Florida with my mom and sisters, one of the meals we shared was a simple stir fry. We used bottled stir fry sauce and our meal was delicious!
I decided to try to make my own stir fry sauce recipe and found that it was really easy to make.
Combine soy sauce, broth, barbecue sauce, brown sugar, honey, rice vinegar, sesame oil and pepper.
Mix cornstarch and water together. Set aside.
Cook oil, minced garlic and ground ginger over medium heat until oil starts to simmer.
Whisk in the soy sauce mixture and bring it to a boil.
Slowly pour in the cornstarch mixture while whisking. Cook for a few minutes until thickened, stirring constantly.
Allow the sauce to cool. Store in the refrigerator in a jar with a lid for up to two weeks.
Use for stir frying vegetables, chicken, beef, shrimp or pork. You can switch up the sauce recipe by substituting different spices, broths, oils, and vinegar.
↑↑↑ Guess what?? You can now see the RECIPE IN ACTION, in the video above. ↑↑↑
- 1/2 cup low sodium soy sauce
- 1/2 cup chicken broth
- 3 tbsp spicy barbecue sauce
- 2 1/2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1/4 tsp pepper
- 2 tbsp cornstarch
- 1/4 cup cold water
- 2 tbsp olive oil
- 3 tsp minced garlic
- 1 tsp ground ginger
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Combine soy sauce, broth, barbecue sauce, brown sugar, honey, rice vinegar, sesame oil, and pepper. Set aside.
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Mix cornstarch and water together. Set aside.
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Cook oil, minced garlic and ground ginger over medium heat until oil starts to simmer.
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Whisk in the soy sauce mixture and bring it to a boil.
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Slowly whisk in the cornstarch mixture. Cook for a few minutes until thickened, stirring constantly.
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Allow the sauce to cool. Store in the refrigerator in a jar with a lid for up to two weeks.
Updated from original recipe posted June 2015
Here are a few more Asian recipes to try:
Honey Sesame Chicken | Beef and Broccoli | Orange Chicken
Hi, I'm Tonia, a lover of food and photography! Fill a gunny sack with delicious ingredients, tie on an apron and let's get cooking!
Can this recipe be canned?
This sauce is very good. I just cook up enough for us two, and the rest is refrigerated until I need a sauce again (up to 2 weeks). I cooked up some blackened chicken and we used the sauce in the pan drippings to thicken up. Mine doesn’t look quite like the photo though.
WOW. I made a few changes to your recipe. First, I doubled the ingredients. I omitted the sesame oil and honey, because I didn’t have either. I also cut the brown sugar in half, because I didn’t want it so sweet. I used half the soy sauce and made up the volume difference with more chicken broth. Lastly, I added twice the amount of minced garlic, from 4.5 tsp (double portion) to 3 tablespoons. Everything else was as directed, except I used ACV instead of rice vinegar. It’s cooling now, I plan to use it tonight, but I’m not sure I can wait that long. Any good cook tastes food in preparation to make adjustments as necessary, and this was so delicious, I wanted to eat it warm with a spoon! This is just too good not to share. Thank you! Will serve with chicken, asparagus stir fry mixture over quinoa made with chicken broth and onion powder. I’m already drooling at the prospect!
Wonderful! Thanks for sharing!
This is my new go to stir fry sauce! So good! Have used with chicken beef and shrimp…yum! I used “fighting cock” barbecue sauce which has more kick to it. Anyway thanks so much for your recipe!#
Can’t believe this won’t last a LOT longer than two weeks in the refrigerator.
Loved your sauce, thank you.
Great recipe. Have used this twice now and really enjoyed it. I like to add a couple table spoons of crunchy unsweetened peanut butter to make it like a peanut stir fry sauce. Vegetable Broth is also works instead of chicken broth for any vegetarians.
Now that is a great idea! I can’t wait to try it!
This was very good and will plan to make some tweeks next time for our personal tastes: red pepper flakes added to the devil spit BBQ sauce from Famous Daves.
I will note, if you are used to eating low sodium….we found this sauce still quite salty even with the call for low sodium items. Didn’t know if cutting the soy sauce to 1/4 cup and adding a 1/4 cup of low sodium chicken broth may help? Water even? We also added 1/3 cup of fresh pineapple juice to help cut the salt. We used the sauce scantily over our dish and it was tasty with chicken, water chestnuts, broccoli, cauliflower, carrots etc. alongside a medley of brown rice, wild rice, red rice and quinoa. Thank you!!!
I use Bragg ( in Health store) Liquid Aminos – natural soy sauce alternative…sodium is only 160 mg
Made this for dinner and we loved it. Easy to make. I used left over pork from the other nights dinner. This will be a definite every couple of weeks! Thanks!
This sounds a lot like sweet and sour sauce? Is that the taste? I am planning to make a stir fry tomorrow night, but I will not be using corn starch because I am out of it lol, but I know it’s just a thickening agent so no biggie!! I will probably make a double batch as we love more sauce than the actual
Ingredients for the most part!! Can’t wait to try!! Also, if you don’t have or cannot find ginger, whether fresh or otherwise, is there a good alternative? I’ve NEVER bought/used ginger before! Thanks in advance!!
I’m not sure about the sweet and sour sauce, I’ve never made it. I don’t know of an alternative for ginger but you can leave it out if you can’t find it. Best of luck! ~Tonia
I think I’ll try it with some White Balsamic Vinegar, I have.
Are the Sesame Seeds toasted, and when did you add them?
How much sauce per stir fry mix do you add? Just trying to figure out how much chicken and veggies I need.
Hi Jess!
Here is my chicken stir fry recipe: https://www.thegunnysack.com/chicken-stir-fry-recipe/
Enjoy!
Tonia
What kind of BBQ sauce did you use?
I use Sweet Baby Ray’s.
Asian style cooking is a hobby and a passion of mine. I am always trying different sauces, and I gotta tell ya that this is a very good one. I will definitely be making it again.
Tried this tonight and my boyfriend (who hates stir fry sauces) was like can you make it again cause it’s so good! Thank you for bringing this to me.
This was really yummy! Made it for supper last night and I loved it. I’m going to freeze the leftovers and see how that works. Thanks!
I made this totally wrong because I was too impatient to open the pin and just threw all the ingredients together. It was amazing!! I can’t wait to taste the deliciousness when I do it right! I doubled it because I have a big family , and they were all crazy about it. EXCELLENT recipe!!!
Yay!! I’m so happy it turned out! ~Tonia
How much sodium is in this sauce?
Hi Cathy,
Sorry, I’m not sure. Enjoy!
~Tonia
Making it now, but should obviously read ahead first. I added vinegar, then read to instructions where it says RICE vinegar. Oh well, here goes an experiment!
I actually used ACV and it was delicious.
What a great idea! Perfect sauce to have on hand!
This is absolute genius Tonia! I LOVE a good stir fry! And this sauce looks just perfect!
Love this sauce. Thank you Tonia and have a great week!
This sounds really good, but a question..do you use refined, unrefined or toasted sesame seed oil?
I used the sesame seed oil that is sold in the Asian cooking section of the grocery store. It says “100% pure sesame seed oil, an oriental seasoning oil” on the bottle.
This sounds awesome! Great idea! Pinned 🙂
This looks delish!