Packed with bold flavors, this versatile Stir Fry Sauce is the perfect balance of savory, sweet, and tangy. Whether you’re tossing it with your favorite veggies, noodles, or proteins, it’s a guaranteed way to take your dinner to the next level!

Looking for more Asian Inspired Recipes? Then give my Beef Lo Mein or Beef Stir Fry a try!

A top down view of a bowl of stir fry sauce with a gold spoon holding a spoonful above it.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • Have ingredients ready to go. Stir fry cooks quickly, so have all your ingredients chopped, measured, and ready before you start. This includes the sauce, proteins, and veggies.
  • Double the batch. This sauce keeps well in the fridge, so make extra and store it in an airtight container for up to 4–5 days. It’s perfect for busy weeknights!
  • Make it your own. This sauce is a base recipe—try swapping ingredients like maple syrup for honey, vegetable broth for chicken broth, or coconut aminos for soy sauce for a fun twist!
Kelley

Ingredients Needed

  • Oil: Provides the perfect base for sautéing, allowing the garlic and ginger to release their full flavors.
  • Garlic: Delivers a bold, fragrant kick.
  • Ginger: Adds a subtle heat and zesty brightness.
  • Soy Sauce: Creates a rich, savory umami flavor.
  • Chicken Broth: Enhances the sauce with a deep, savory richness.
  • Honey: Adds natural sweetness to balance the savory and tangy notes.
  • Rice Wine Vinegar: Brightens the sauce with a subtle acidity.
  • Sesame Oil: Adds a nutty, aromatic finish.
  • Cornstarch and Water: Thickens the sauce to a glossy, velvety texture that clings beautifully to your stir-fry ingredients.

How To Make Stir Fry Sauce

  1. Add cornstarch and water to a small bowl and whisk until smooth and lump free.
  2. Add oil to a medium saucepan and heat over medium high heat. Add in garlic and ginger and cook for two minutes stirring frequently.
sautéing ginger and garlic in saucepan
  1. Stir in soy sauce, water, chicken broth, honey, vinegar and sesame oil. Bring to a simmer and add in slurry (cornstarch water mixture.)
  2. Simmer whisking constantly until thickened 1-2 minutes. Keep an eye on the sauce because it can burn. The sauce is thick enough when it can coat the back of a spoon. Also it will continue to thicken as it cools.Store in an airtight container in the refrigerator for 4-5 days.
Stir Fry Sauce in a white saucepan stirred with a gold spoon.

How To Use Stir Fry Sauce

A top down view of stir fry sauce in a saucepan stirred with a gold spoon.

Frequently Asked Questions

Can I make the sauce ahead of time?

Yes! This sauce can be made ahead and stored in an airtight container in the refrigerator for 4–5 days. Just reheat it gently on the stovetop or microwave before using.

Can I make it spicy?

Of course! Add a dash of sriracha, red pepper flakes, or chili paste for a spicy kick.

How do I thin the sauce if it’s too thick?

If the sauce becomes too thick, stir in a splash of water, chicken broth, or soy sauce until you reach the desired consistency.

A gold spoon drizzling stir fry sauce into a saucepan.

More Asian Recipes To Try

Save this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    A white bowl filled with dark brown teriyaki sauce, with a gold spoon lifting some sauce that shows small bits of garlic—perfect for drizzling over shredded beef or as a tasty addition when learning how to make Slow Cooker Mexican Beef.
    Recipe

    Homemade Stir Fry Sauce

    5 from 1 vote
    Packed with bold flavors, this versatile Stir Fry Sauce is the perfect balance of savory, sweet, and tangy. Whether you're tossing it with your favorite veggies, noodles, or proteins, it’s a guaranteed way to take your dinner to the next level!
    Author: Kelley Simmons
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Serves 4 servings
    Rate Print

    Ingredients 

    • 1 tbsp oil
    • 3 cloves garlic, minced
    • 1 tsp ginger, minced
    • 1/2 cup low sodium soy sauce
    • 1/4 cup water
    • 1/4 cup chicken broth
    • 1/4 cup honey
    • 2 tbsp rice wine vinegar
    • 1 tbsp sesame oil
    • 1 tbsp cornstarch
    • 1 tbsp water

    Instructions

    • Add cornstarch and water to a small bowl and whisk until smooth and lump free.
    • Add oil to a medium saucepan and heat over medium high heat. Add in garlic and ginger and cook for two minutes stirring frequently.
      A saucepan with sautéed minced garlic and a wooden spoon resting inside, showing lightly cooked garlic bits in oil—the perfect start for making a flavorful homemade teriyaki sauce.
    • Stir in soy sauce, water, chicken broth, honey, vinegar and sesame oil. Bring to a simmer and add in slurry (cornstarch water mixture.)
      A stainless steel saucepan filled with homemade teriyaki sauce—a dark liquid speckled with small pieces of minced garlic or ginger—sits on a white surface.
    • Simmer whisking constantly until thickened 1-2 minutes. Keep an eye on the sauce because it can burn. The sauce is thick enough when it can coat the back of a spoon. Also it will continue to thicken as it cools.
      Store in an airtight container in the refrigerator for 4-5 days.
      A hand holds a spoon above a saucepan filled with a thick, dark liquid—possibly homemade teriyaki sauce—against a white background.

    Nutrition Information

    Calories: 158kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 0.3mgSodium: 1205mgPotassium: 137mgFiber: 0.3gSugar: 18gVitamin A: 0.5IUVitamin C: 1mgCalcium: 17mgIron: 1mg
    A white bowl filled with dark brown teriyaki sauce, with a gold spoon lifting some sauce that shows small bits of garlic—perfect for drizzling over shredded beef or as a tasty addition when learning how to make Slow Cooker Mexican Beef.

    Did You Make This?

    I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

    Leave a Review Follow Chef Savvy