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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. Store in the fridge or freezer for later!
Course
Sauce
Cuisine
Chinese
Cook Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
14
Calories
56
kcal
Author
Tonia Larson
Ingredients
1/2
cup
low sodium soy sauce
1/2
cup
chicken broth
3
tablespoon
spicy barbecue sauce
2 1/2
tablespoon
brown sugar
2
tablespoon
rice vinegar
1
tablespoon
honey
1
tablespoon
sesame oil
1/4
teaspoon
pepper
2
tablespoon
cornstarch
1/4
cup
cold water
2
tablespoon
olive oil
3
teaspoon
minced garlic
1
teaspoon
ground ginger
Instructions
In a small bowl, combine soy sauce, broth, barbecue sauce, brown sugar, honey, rice vinegar, sesame oil, and pepper. Set aside.
In another small bowl, mix cornstarch and water together. Set aside.
Mix together oil, minced garlic, and ground ginger in a saucepan. Cook over medium heat until oil starts to simmer.
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.
Allow the sauce to cool. Store in the refrigerator in
a jar with a lid
for up to two weeks.
Video
Notes
This recipe makes 1 3/4 cups of sauce. Serving size is about 2 tablespoon per person.
Nutrition
Calories:
56
kcal
|
Carbohydrates:
6
g
|
Fat:
3
g
|
Sodium:
372
mg
|
Potassium:
34
mg
|
Sugar:
4
g
|
Vitamin A:
10
IU
|
Vitamin C:
0.7
mg
|
Calcium:
6
mg
|
Iron:
0.3
mg