SaveThis stir fry sauce recipe is an all-purpose savory sauce you whisk together in about five minutes: low-sodium soy sauce and broth, a little brown sugar and rice vinegar, fresh garlic and ginger, a touch of sesame oil, and cornstarch to thicken it. Pour it into the pan at the end of cooking and it turns glossy in a minute or two, coating chicken, beef, shrimp, tofu or vegetables. Below you’ll find how to add it to the pan, how it differs from teriyaki sauce, a simpler three-ingredient version, and easy ways to make it spicy, garlicky or gluten-free.
What Is Stir Fry Sauce?
Stir fry sauce is a thin, savory mixture that you add to a hot pan after the meat and vegetables are cooked. Most homemade versions follow the same pattern: a salty base (soy sauce), a liquid to stretch it (broth or water), a little sweetener and acid for balance, garlic and ginger for aroma, and cornstarch, which thickens the sauce as it heats so it clings to everything in the pan.
Stir fry sauce vs. teriyaki sauce
The ingredient lists overlap, but the two sauces are made and used differently:
| Stir fry sauce | Teriyaki sauce | |
|---|---|---|
| Flavor | Savory and salty, lightly sweet | Noticeably sweet and salty |
| Liquid | Broth, for a savory base | Mostly soy sauce and honey |
| How it’s made | Whisked raw, thickened in the stir-fry pan | Simmered first into a thick glaze |
| Best for | Coating a mix of protein and vegetables | Glazing chicken, salmon or skewers |
If you want a thick, sweet glaze for grilled or baked chicken, make our homemade teriyaki sauce instead.
Ingredients You’ll Need
- Low-sodium chicken or vegetable broth (1/2 cup): the savory base that stretches the soy sauce. Water works too, with a lighter flavor.
- Low-sodium soy sauce (1/3 cup): salt and deep savory flavor. Low-sodium soy sauce keeps the finished dish from getting too salty.
- Brown sugar (1 tablespoon): just enough to balance the salt, not enough to make the sauce sweet. Honey works too.
- Rice vinegar (1 tablespoon): a mild tang that brightens the sauce.
- Toasted sesame oil (1 teaspoon): a nutty finish. A little goes a long way.
- Garlic (2 cloves, grated) and fresh ginger (2 teaspoons, grated): aroma and bite. Grating helps them disperse evenly.
- Cornstarch (1 tablespoon): thickens the sauce as it heats.
- Red pepper flakes (1/4 teaspoon, optional): gentle heat.
How to Make Stir Fry Sauce
- Whisk. In a measuring cup or jar, whisk the broth, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, cornstarch and red pepper flakes (if using) until the cornstarch dissolves. Or shake everything in a lidded jar.
- Cook your stir-fry. Cook the protein and vegetables in a hot pan until done.
- Add the sauce. Whisk or shake the sauce again, since the cornstarch settles, then pour it into the pan.
- Thicken. Stir constantly and let it bubble for 1 to 2 minutes, until the sauce turns glossy and coats everything. Serve right away.
How to Use It in a Stir-Fry
The whole batch makes enough sauce for a stir-fry that serves about four. A few habits help:
- Add it last. Cornstarch thickens only once the sauce bubbles, so add it after everything is cooked and keep the heat on until it turns glossy.
- Stir before pouring. Cornstarch sinks to the bottom as the sauce sits.
- Too thick? Splash in a little broth or water. Too thin? Let it bubble a little longer.
- Cook the protein fully. Before the sauce goes in, cook chicken and other poultry to 165°F and ground meat to 160°F, as the CDC recommends. Use a food thermometer.
For a creamy, nutty sauce for noodles instead, try our Thai peanut sauce.
The 3-Ingredient Version
For the simplest stir fry sauce, whisk soy sauce, broth or water, and cornstarch, using about the same proportions as the full recipe. It’s salty and savory without the extra layers of flavor. Add garlic and ginger to the pan with the vegetables if you have them.
Frequently Asked Questions
What is the best sauce for a stir fry?
An all-purpose savory sauce like this one works with almost any combination of protein and vegetables. For a sweeter glaze, use teriyaki sauce; for noodles, a peanut sauce.
How do I make a basic stir fry sauce?
Whisk soy sauce with broth or water, a little sweetener and vinegar, garlic, ginger and cornstarch, then add it to the pan at the end and let it bubble until thick.
What’s in a 5-ingredient stir fry sauce?
Soy sauce, broth or water, brown sugar or honey, garlic and cornstarch cover the basics. Ginger, vinegar and sesame oil add more depth.
Why isn’t my stir fry sauce thickening?
Cornstarch needs heat to thicken. Make sure the sauce bubbles for a minute or two, and stir the sauce before adding it so the cornstarch isn’t left in the bottom of the jar.
Can I make it ahead?
Yes. Mix it, cover it and refrigerate it until you cook, then shake or whisk well before using. Keep your refrigerator at 40°F or below.
