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    7 Easy Stir Fry Sauce Recipes

    April 8, 2021 by Denise Bustard 126 Comments

    Home / Recipes / Dinner / 7 Easy Stir Fry Sauce Recipes

    Jump to Recipe Jump to Video

    These SEVEN easy stir fry sauce recipes add so much flavor to your dinner! They are easy to prep with pantry staples, and you can even freeze them for later.

    Stir fry does not just mean teriyaki (though I do love teriyaki!). There are so many ways to get creative, and the good news is that all you need are some simple ingredients- you probably already have them in your pantry!

    SEVEN easy stir fry sauce recipes you can make ahead and freeze. These are the BEST stir fry sauces, and they're each ready in just five minutes!
    Table of Contents show
    1 Reasons you'll ♡ these sauces
    2 Recipe video
    3 How to use these sauces
    4 Ingredient notes
    5 How to cook a stir fry
    6 FAQ
    7 7 Stir fry sauces
    8 More stir fry recipes
    9 7 Easy Stir Fry Sauce Recipes

    Whether you cook chicken, beef or tofu, these stir fry sauces will add a ton of flavor. Sweet, savory, sour, or spicy, the flavors you can build are amazing. Serve it up with a batch of perfectly fluffy rice to complete your meal!

    Reasons you'll ♡ these sauces

    • they are unique
    • they're ready in 5 minutes and made with 'regular' pantry ingredients (nothing too weird!)
    • they can be made ahead and even frozen
    • would make a fantastic gift!

    Recipe video

    Watch the video below to see exactly how I prepped four of these Stir Fry Sauce Recipes. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

    How to use these sauces

    7 Easy Stir Fry Sauce Recipes You Can Prep Ahead

    The recipes in this post were tested using the following 'stir fry formula':

    • 2 large chicken breasts (cubed)
    • 4-6 cups veggies
    • 1 cup uncooked rice (2 cups cooked).

    You are welcome to increase the amount of meat in the recipe, but I wouldn't alter the rice without increasing the sauce. The sauce: rice ratio is pretty important 😉

    Following this stir fry formula, you are going to get a serving of healthy protein, 3 servings of veggies, and one serving of grains. And a super delicious dinner!

    Ingredient notes

    • soy sauce- adds saltiness and umami to the sauce; also adds body. Swap for tamari, coconut aminos or liquid soy seasoning for gluten-free alternatives.
    • sweetener- honey, maple syrup and brown sugar are commonly used; low carb or alternative sweeteners have not been tested in these recipes.
    • acid- lemon or lime juice add a touch of sourness, building in flavor complexity that balances the salty and sweetness.
    • aromatics- ginger and garlic are commonly used to build aroma and depth of flavor into your stir fry sauce.
    • spicy ingredients- red pepper flakes are commonly used to build spice in a controlled way; fresh peppers such as Thai red chiles are also used (though their spice levels can be more difficult to control as it varies between chiles). Sriracha is also used.
    • cornstarch- used to thicken some sauces, it helps the sauce stick to the meat and vegetables, enhancing the flavor.

    How to cook a stir fry

    teriyaki sauce shaken up in 1 pint jar

    1. Prep ingredients & sauce- For the most organized and enjoyable cooking experience, shake up your sauce, chop up all your vegetables and your protein up before you begin cooking.

    2. Cook veggies first- Add oil to a large pan and heat over medium-high heat. Cook for 5-7 minutes, until hard veggies like carrots or broccoli are softened. Add tender veggies like bok choy or bean sprouts during the last minute of cooking, to just soften. Remove the veggies from the pan (transfer to a large clean bowl).

    3. Cook protein last- Add more oil to the pan, then add your protein (whether chicken, beef, tofu or shrimp). Cook until your protein is cooked through. This will depend on the type of protein you are cooking.

    4. Add the sauce and thicken- Once the protein is cooked through, add the sauce to the pan, and heat through. Some sauces which contain cornstarch will bubble and thicken. Add the veggies back, toss everything up, and serve.


    FAQ

    How many servings do these stir fry sauces make?

    Each recipe serves 4 and is meant to go with 1 lb of protein, 4-6 cups of vegetables and 2 cups of cooked rice. You can increase the serving size by clicking and dragging the serving size number on the recipe card.

    How long do these sauces last for?

    You can make them ahead and store in the fridge for up to 1 week. Freeze for up to 3 months.

    What are the best ingredients to use in stir fry?

    For proteins- chicken thighs or breast (cubed); ground beef, flank steak, shrimp, tofu. For vegetables- sliced carrots, bell peppers, broccoli or cauliflower, snow or snap peas, onions, bok choy.


    7 Stir fry sauces

    The ingredient amounts for each sauce is listed in the recipe card below. Here are the best ingredients to use with each stir fry sauce. These are just suggestions! Get creative and use what you have in the fridge.

    1. Honey Sriracha- protein: chicken, tofu; veggies: bok choy, carrots; garnish: sesame seeds, cashews, green onions
    2. 5 Spice Mango- protein: chicken, ground pork; veggies: bell peppers, cabbage, bean sprouts; garnish: cashews, cilantro, basil
    3. Lemon Sesame- veggies: asparagus, broccoli; protein: chicken, tofu; garnishes: sesame seeds, green onions
    4. Thai Lime & Basil- veggies: protein: beef (steak, ground beef), chicken; peas (snow or sugar snap), broccoli; garnish: BASIL, crushed peanuts
    5. Maple Ginger- vegetables: protein: chicken, ground pork, tofu; squash (butternut, delicata), kale; garnish: cashews
    6. Coconut Sweet Chili- protein: chicken, shrimp; vegetables: cauliflower, green beans; garnish: cashews, cilantro
    7. Hoisin Peanut- protein: chicken, shrimp; veggies: bell peppers, carrots; garnish: peanuts, cilantro

    More stir fry recipes

    • Easy Sweet Chili Shrimp Stir Fry
    • Vegan Teriyaki Stir Fry
    • Mongolian Beef Meal Prep
    • Firecracker Chicken Meal Prep
    • Instant Pot Coconut Sweet Chili Chicken Stir Fry
    • Lemon Sesame Chicken Stir Fry
    • Thai Basil Beef Stir Fry
    • Honey Sriracha Chicken Stir Fry
    • Maple Ginger Cashew Chicken Stir Fry (30 Minutes)
    overhead shot of 7 easy stir fry sauces on gray background
    Print Recipe
    4.6 from 52 votes

    7 Easy Stir Fry Sauce Recipes

    Course: Main Course
    Cuisine: American, Chinese
    Diet: Gluten Free
    Calories: 63kcal
    Author: Denise Bustard
    Servings: 4
    These SEVEN easy stir fry sauce recipes add so much flavor to your dinner! They are easy to prep with pantry staples, and you can even freeze them for later.
    Prep Time10 mins
    Total Time10 mins

    Ingredients

    Coconut Sweet Chili

    • 200 mL coconut milk full fat, ½ can or mini can
    • ¼ cup sweet chili sauce
    • 2 tablespoons soy sauce
    • 2 teaspoons lime juice
    • ½ teaspoons red pepper flakes

    Maple Ginger

    • 3 tablespoons soy sauce
    • 5 tablespoons maple syrup
    • 1 teaspoon sesame oil
    • ¼-1/2 teaspoon red pepper flakes to taste
    • 2 tablespoons ginger grated finely
    • 1 teaspoon cornstarch

    Thai Lime & Basil

    • 2 tablespoons soy sauce
    • 1 tablespoon fish sauce
    • 3 tablespoons brown sugar
    • juice of 2 limes 3 tablespoons
    • 1 teaspoon cornstarch
    • optional: 1 Thai chili chopped (remove seeds for a less spicy version)
    • 1 bunch basil leaves (add fresh)

    Lemon Sesame

    • ½ cup chicken stock
    • 1 lemon juiced; 2.5 tablespoons
    • 1 tablespoon sesame oil
    • 3 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • 1 teaspoon cornstarch
    • 2 teaspoons sesame seeds

    Hoisin Peanut

    • ¼ cup peanut butter creamy
    • 3 tablespoons hoisin sauce
    • 2 tablespoons water
    • 2 tsp lime juice
    • ½ tsp red pepper flakes

    5 Spice Mango

    • 1 cup mango cubes
    • 2 teaspoons lime juice
    • 1 teaspoon sesame oil
    • 1 tablespoon water
    • 1 clove garlic
    • ¼ teaspoon red pepper flakes
    • 3 tablespoons brown sugar
    • ½ teaspoon Chinese 5-Spice

    Honey Sriracha

    • ¼ cup honey
    • 2 tablespoons soy sauce
    • 1-3 teaspoons sriracha
    • 1 tablespoon ginger finely chopped
    • 1 clove garlic minced
    • 1 teaspoon cornstarch

    Instructions

    • Shake together all ingredients. 5 Spice Mango sauce- puree with an immersion blender.
    • Use immediately or freeze for up to 3 months.

    To cook the stir fry/use the sauce:

    • Heat 1 tablespoon of oil in a non-stick pan or a wok. Add 4-6 cups of veggies such as bell pepper, broccoli, carrots, snap peas.  Cook for 5 or so minutes, until tender but crisp. Remove from the pan and set aside.
    • Add another 1 tablespoon of olive oil to the pan. Cook 1 lb of chicken (cut into bite-sized pieces) for 5-7 minutes, until cooked through and no longer pink in the middle.
    • Add the entire batch of stir fry sauce (thawed completely if you froze it). Cook for 1-2 minutes until heated through. Anything with cornstarch should be thickened at this point.
    • Return the veggies to the pan and toss everything to coat in the sauce.
    • Serve over rice.

    Notes

    1- to make these sauces gluten-free, you should swap soy sauce for tamari, coconut aminos or liquid soy seasoning
    2- in general, honey, maple syrup and brown sugar are interchangeable in equal amounts
    3- cornstarch should be interchangeable with ½ the volume of arrowroot starch
    Hoisin Peanut- just heat it through quickly when adding to the pan so it doesn't dry out
    Lime Basil- do not add the basil directly to the sauce, add it to the stir fry just before serving.
    Storage
    Add the cornstarch to the sauce before storing; let it stand at room temperature for 10 minutes when removing from the fridge, and shake it up really well before adding to the pan.
    • store in the fridge for up to 1 week
    • freeze for up to 3 months
    Nutritional information is for one serving of the sweet chili coconut stir fry sauce (¼ of the batch).

    Nutrition

    Serving: 1/4 batch sweet chili coconut | Calories: 63kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 663mg | Sugar: 4g
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

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