Description
This flavorful and versatile stir fry sauce recipe combines savory low-sodium soy sauce, aromatic garlic and ginger, a touch of honey for sweetness, and a hint of spice from sriracha. Perfect for enhancing any vegetable and protein stir fry, this sauce comes together quickly with simple pantry ingredients and thickens beautifully to coat your dish with delicious flavor.
Ingredients
Scale
Stir Fry Sauce Ingredients
- ½ cup low-sodium soy sauce
- 1 tablespoon cornstarch
- ½ cup low-sodium chicken broth (or vegetable broth, room temperature)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 inch fresh ginger (minced)
- 1 teaspoon sriracha (optional)
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Dissolve Cornstarch: In a bowl or jar, dissolve the cornstarch in the soy sauce, ensuring there are no lumps. This step is essential for a smooth, thickened sauce.
- Add Remaining Ingredients: Add the chicken broth, honey, rice vinegar, sesame oil, minced garlic and ginger, sriracha if using, and toasted sesame seeds if desired. Whisk or shake well until all ingredients are thoroughly combined.
- Use or Store Sauce: Use the sauce immediately by pouring approximately ¼ cup per serving of vegetables and protein in your stir-fry. Cook for an additional 1-2 minutes until the sauce thickens and coats the ingredients evenly. Alternatively, store the sauce in the refrigerator for later use.
Notes
- Use low-sodium soy sauce and broth to control salt content.
- Sriracha and sesame seeds are optional and add extra spice and texture.
- Make sure to dissolve cornstarch completely to avoid lumps.
- This sauce can be doubled or tripled and refrigerated for up to one week.
- For a vegetarian version, swap chicken broth with vegetable broth.
