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Homemade stir fry sauce should be bold, balanced, and actually stick to your stir fry, not end up as a puddle at the bottom of the pan. This all purpose wok sauce has the perfect mix of sweet and savory, while avoiding the dreaded watery consistency that ruins so many stir fries.
A simple trick keeps the cornstarch from clumping, so you get a smooth, glossy sauce. Use it for stir fries, noodles, marinades, and more. Bonus: it stores beautifully, making weeknight dinners a breeze.
One of my favorite ways to use this sauce is my beef and broccoli stir fry. But don’t stop there! Drizzle it over chicken and vegetable stir fry, toss it with lo mein noodles, or use it as a marinade for grilled meats.
Here is Why This Easy Stir Fry Sauce Recipe Works
Actually clings to your stir fry: No more sad, watery sauce pooling at the bottom of the pan. This one thickens perfectly and coats every bite.
Balanced flavors: Savory, a little sweet, a little tangy, and just enough heat (if you want it). No mystery ingredients, just bold, restaurant-worthy flavor.
Make it now or make it ahead: Whip it up fresh or stash a batch in the fridge (or freezer) so you can have homemade stir fry on demand.
Works for more than just stir fry: Drizzle it over noodles, use it as a marinade, or mix it with veggies.
Add this sauce to my beef and broccoli stir fry. If you want to make fried rice, try my sauce for fried rice for a flavor boost that’s made just for the job!
The Ingredients
- Pantry: Cornstarch, brown sugar, chicken broth.
- Pantry seasonings: Toasted sesame oil, rice vinegar, Shaoxing wine or dry sherry (optional).
- Condiments: Low-sodium soy sauce, oyster sauce, chili garlic sauce (optional).
Shaoxing wine, sesame oil, chili garlic sauce.
Recipe Variations
Sweet and Spicy Honey Stir Fry Sauce: Add 2 tablespoons of honey and an extra teaspoon of chili garlic sauce.
Ginger Garlic Miso Stir Fry Sauce: Whisk in 1 tablespoon of white miso paste and 1 teaspoon of freshly grated ginger.
Peanut Sesame Stir Fry Sauce: Stir in 2 tablespoons of creamy peanut butter and an extra splash of sesame oi.
Recipe Tips
- Dissolve the cornstarch first. Mixing it with a little broth before adding everything else prevents clumps and makes a smooth sauce.
- Cornstarch settles as it sits, so give the sauce a good mix before pouring it into your stir fry.
- Don’t add it too early. Stir fry first, then add the sauce near the end so it thickens just right without overcooking.
- If making ahead, skip the cornstarch until you’re ready to cook. Mix it with water or broth and stir it in while heating.
- Adjust the spice to taste. Chili garlic sauce brings the heat, so start small and add more if you want extra spiciness.
- A quick simmer activates the cornstarch and helps the sauce cling to your stir fry.
- Adding fresh garlic or ginger to the sauce will shorten its shelf life, so I prefer to add them directly to the stir fry for the freshest flavor.
Make Ahead and Store the Sauce
Refrigerate: Store the sauce in an airtight container or jar in the fridge for up to a week. Give it a good shake or whisk before using, as the cornstarch will settle.
Freeze: If freezing, leave out the cornstarch when making the sauce. Pour the mixture into a freezer-safe container and freeze for up to three months. When ready to use, thaw in the fridge, then mix cornstarch with a little water or broth before adding it to the sauce.
Using: Simply whisk or shake the sauce before adding it to your stir fry. I typically use between ½ cup and 1 cup per stir fry… ½ cup is plenty, but 1 cup makes it extra saucy.
Basic Stir Fry Instructions
Making a great stir fry is all about timing and technique, and it all comes together in minutes! Use this basic method to create your own stir fry with your favorite protein, veggies, and sauce for an easy, customizable dinner. Here’s how to do it right!
- Prep Your Ingredients: Slice your protein and chop your vegetables into bite-sized pieces. Have everything ready before you start cooking.
- Heat some oil in a large skillet or wok over medium-high heat until shimmering.
- Add your protein and stir fry until fully cooked. Remove from the pan and set aside.
- Add more oil if needed, then toss in your firmer veggies first (carrots, bell peppers, broccoli) and stir fry for 2-3 minutes. Add softer veggies (snow peas, mushrooms, bok choy) and stir fry for another 1-2 minutes until crisp-tender.
- Return the protein to the pan and pour in ½ to 1 cup of stir fry sauce. Stir well to coat everything evenly.
- Let the sauce simmer for 1-2 minutes, stirring constantly, until it thickens.
Try this sauce on my venison stir fry.
One Recipe, Endless Possibilities
This homemade stir fry sauce is the ultimate kitchen staple—quick to mix and endlessly versatile. No more thin, watery stir fries or mystery bottled sauces; this one actually clings to your food.
Make it fresh, stash it in the fridge, or freeze a batch for easy weeknight dinners. Toss it with veggies, drizzle it over noodles, or use it as a marinade, because a great sauce should do more than one job.
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All Purpose Stir Fry Sauce
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Ingredients
- 4-½ tablespoons cornstarch, 36 grams
- 1 cup chicken broth
- ¾ cup low-sodium soy sauce
- 9 tablespoons oyster sauce
- 3 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons Shaoxing wine or dry sherry, optional
- 1 tablespoon toasted sesame oil
- 2 to 4 teaspoons chili garlic sauce, optional
Instructions
- Add the cornstarch to a medium bowl and whisk in 3 to 5 tablespoons of chicken broth to dissolve the cornstarch. Add the rest of the ingredients and stir until well combined.
- Alternatively, combine all ingredients in a jar or bottle with a tight-fitting lid and shake vigorously. The cornstarch blends best when first dissolved in a small amount of broth.
- Whisk or shake again just before using, as the cornstarch will settle as the sauce sits.
- Store in the fridge for 1 week or in the freezer for 3 months.
Notes
- If you plan to freeze the sauce, omit the cornstarch when making it. After thawing, mix the cornstarch with a small amount of water (or chicken broth) to create a slurry, and stir it into the sauce while cooking.
- Shake or whisk the sauce before using, as the cornstarch will settle.
- Customize the Flavor: Add a little more brown sugar if you like your sauce sweet. Increase the rice vinegar for more tang. Or go heavier on the chili garlic sauce if you like spicy food.
- Leftover stir fry will have a thinner sauce, just like takeout. To thicken it back up, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in while reheating in a skillet.
- Adding fresh garlic or ginger to the sauce will shorten its shelf life, so I prefer to add them directly to the stir fry when it is time to make dinner.
- I usually add ½ to 1 cup per stir fry; ½ cup is plenty, but 1 cup makes it extra saucy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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