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.

Course Sauces and Syrups

Cuisine Chinese

Cook Time 10

Total Time 10

Servings

Calories 58kcal

Author Tonia Larson

Ingredients

½ cup low sodium soy sauce
½ cup chicken broth
3 tablespoon spicy barbecue sauce or hoisin sauce
2 ½ tablespoon brown sugar
2 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
¼ teaspoon black pepper
2 tablespoon cornstarch
¼ cup cold water
2 tablespoon olive oil
3 teaspoon minced garlic or use 3/4 teaspoon garlic powder
1 teaspoon ground ginger or use 3-4 teaspoons of freshly grated ginger

Instructions

In a small bowl, combine soy sauce, broth, barbecue sauce, brown sugar, honey, rice vinegar, sesame oil, and black pepper. Set aside.
In another small bowl, mix cornstarch and water together. Set aside.
Heat the olive oil in a saucepan over medium heat. Add the minced garlic and ground ginger and 30-60 seconds, stirring constantly.
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.
Remove from the heat and allow the sauce to cool.

Video

Notes

One: This recipe makes 1 3/4 cups of sauce. Serving size is about 2 tablespoons per person.

Two: When cooking one pound of chicken, use about two tablespoons of stir fry sauce.

Three: Use 1/4 cup of the sauce to stir fry five cups of veggies.

Four: Store the cooled sauce in the refrigerator in an airtight container or jar with a lid for up to two weeks. Or in a freezer-safe container in the freezer for up to three months.

Nutrition