Stir Fry Sauce

This stir fry sauce recipe is the perfect blend of savory flavors that complements meat, chicken and vegetable stir fries. Homemade stir fry sauce tastes so much better than what you'd get at the grocery store!

Course Sauce

Cuisine Asian

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 66kcal

Author Sara Welch

Ingredients

1/4 cup soy sauce
1/3 cup low sodium chicken broth
3 tablespoons honey
2 teaspoons garlic minced
1 teaspoon ginger minced
1/4 teaspoon black pepper
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water

Instructions

Place the soy sauce, chicken broth, honey, garlic, ginger, black pepper and salt in a pan over medium heat.
Bring the pan to a simmer and cook for 2-3 minutes.
Whisk together the cornstarch and cold water in a small bowl. Slowly add the cornstarch to the pan, stirring constantly.
Bring the sauce to a boil. Cook for 1 minute or until the sauce has thickened. Serve, or refrigerate for later use.

Notes

I recommend using low sodium chicken broth to help control the salt content of the dish. You can also use low sodium soy sauce if you prefer.
Use fresh garlic and fresh ginger for the best results.
This sauce will stay fresh in the refrigerator for up to 5 days.

Nutrition