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A jar of stir fry sauce on a work surface.
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Easy Homemade Stir Fry Sauce (for any stir fry!)

With this easy homemade stir fry sauce in your repertoire, you can whip up a stir-fry anytime! The sauce is incredibly versatile and can be used with nearly any combination of vegetables and/or meat (think beef, chicken, tofu or shrimp) - use it in this easy, customizable stir fry recipe. You can make the sauce up to 5 days in advance and store it in the fridge (perfect for meal prep!). The fish sauce provides an umami boost, but you can omit it for a vegan version. Be sure to whisk or shake the sauce before using, as the cornstarch will settle at the bottom. See the Notes below for ingredient swap ideas!
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Keyword: easy stir fry sauce, homemade stir fry sauce, stir fry sauce recipe
Servings: 4 people

Ingredients

  • ¼ cup low-sodium chicken or vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons fresh orange juice
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons Sriracha or chile sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon fish sauce (optional)
  • 1 tablespoon cornstarch
  • 1 garlic clove, grated
  • 1 teaspoon grated ginger

Instructions

  • In small bowl or jar, whisk or shake everything together until the honey and cornstarch are dissolved. The sauce is ready to go, but be sure to whisk or shake it again before using, as the cornstarch will settle at the bottom.

Notes

Do Ahead: The sauce can be refrigerated for up to 5 days. Bring it to room temperature and whisk or shake it well before using.
Tips:
  • Use this stir fry sauce in this customizable Stir Fry Recipe!
  • You can make the sauce in a bowl with a whisk, or you can shake it up in a jar with a lid.
  • For a gluten free stir fry sauce, use gluten free tamari or GF soy sauce
  • For a vegan sauce, omit the fish sauce.
  • You can swap out the orange juice for lime juice. 
  • You can swap out the honey for brown sugar or maple syrup.
  • You can swap out the cornstarch for arrowroot starch/flour.