SEVEN easy stir fry sauce recipes you can make ahead and freeze. These stir fry sauces are unique, made with simple pantry ingredients, and are ready in just five minutes!
NEW: click here to download a free printable with all seven stir fry sauces!
I am so happy to finally share this post with you, because it has been a long time in the making.
I like stir fries. You like stir fries. And while teriyaki is great, sometimes it’s fun to mix things up every now and again, right?
So let’s call today stir fry sauce-palooza, because I am sharing SEVEN simple and easy stir fry sauce recipes with you. All you have to do is shake the ingredients together and then you can either freeze them or use them right away. How great is that?!
These stir fry sauce recipes:
- are unique
- are ready in 5 minutes
- are made with ‘regular’ pantry ingredients (nothing too weird!)
- can be frozen
- would make a fantastic holiday gift!
How to use these stir fry sauce recipes
The recipes in this post were tested using the following ‘stir fry formula’:
- 2 large chicken breasts (cubed) + 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!
Cooking your stir fry
- First, cook your veggies over medium-high heat in a tablespoon of vegetable oil. Cook for 5 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)
- Add the meat (plus additional oil if there is none left in the pan). Cook for 5-8 minutes, until meat is cooked through. This depends on the thickeness of your meat. Cubed chicken breast took me 7 minutes to cook through
- Add the sauce to the pan with the meat, heat through (or until thickened), then add back the veggies
- Serve over rice
Equipment used for these stir fry recipes
- I cook my stir fries in my very basic 12 inch non stick pan
, but you can also use a wok. - For stir fry sauces, I used these 250 mL wide mouth mason jars. They fit perfectly on the door of my freezer!
- I also love my Oxo Good Grips Salad Dressing Shaker for shaking up stir fry sauces (for immediate use).
- Cooking perfect rice is SO EASY in a rice cooker. We use ours for quinoa and barley as well.
, but you can also use a 
.
. They fit perfectly on the door of my freezer!
for shaking up stir fry sauces (for immediate use).
. We use ours for quinoa and barley as well.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.
Coconut Sweet Chili Stir Fry Sauce
This is one of my absolute favorite stir fry sauces in this post. This sauce is mellow, but the more you eat it, the more flavor you get! It is creamy, slightly sweet from the sweet chili sauce, savory from the soy sauce, spicy from the red pepper flakes, and the lime balances all the flavors out.
Serving suggestions:
- vegetables: cauliflower, green beans
- protein: chicken, shrimp
- garnish: cashews, cilantro
Maple Ginger Stir Fry Sauce
This sauce is a delicious blend of sweet and savory, with a bit of a kick, and with ginger and sesame notes. Maple syrup is an unusual but delicious way to change up your stir fry game!
Serving suggestions:
- vegetables: squash (butternut, delicata), kale
- protein: chicken, ground pork, tofu
- garnish: cashews
Thai Lime & Basil Stir Fry Sauce
This sauce combines the best flavors of Thailand: fish sauce, lime juice, Thai chiles, and Thai basil. Soy sauce and brown sugar balance the flavors out. A note about this recipe: you NEED the basil leaves, but can’t add them to the sauce if you are freezing it. So don’t forget to pick up some fresh Thai basil (or any basil) if you are making this with your frozen stir fry sauce.
Serving suggestions:
- veggies: peas (snow or sugar snap), broccoli
- protein: beef (steak, ground beef), chicken
- garnish: BASIL, crushed peanuts
Lemon Sesame Stir Fry Sauce
This lemon sesame stir fry sauce is a mellow sauce with light lemon and sesame flavors, balanced out with savory soy sauce and sweet brown sugar.
Serving suggestions:
- veggies: asparagus, broccoli
- protein: chicken, tofu
- garnishes: sesame seeds, green onions
Hoisin-Peanut Stir Fry Sauce
This sauce makes my heart flutter. It packs a HUGE punch of flavor, thanks to two umami bombs: hoisin sauce and peanut butter. Lime juice balances it all out, and the red pepper flakes add a bit of heat.
Serving suggestions:
- protein: chicken, shrimp
- veggies: bell peppers, carrots
- garnish: peanuts, cilantro
5 Spice Mango Stir Fry Sauce
This 5 spice mango stir fry sauce is probably the most unusual recipe in the bunch. It uses pureed mango as a base, flavored with some sesame oil, lime juice and Chinese 5 spice. The mango/5 spice combination is unusual and pretty wonderful. This sauce is on the mellower side. It’s mildly sweet, with a bit of heat from the red pepper flakes, and lingering flavors of the five spice. It would also make an amazing dipping sauce!
Serving suggestions:
- protein: chicken, ground pork
- veggies: bell peppers, cabbage, bean sprouts
- garnish: cashews, cilantro, basil
Honey Sriracha Stir Fry Sauce
This honey sriracha stir fry sauce is more of a traditional-flavored stir fry sauce. It gets some sweetness from honey, savory from soy sauce, spicy from the sriracha, and notes of ginger and garlic.
Serving suggestions:
- protein: chicken, tofu
- veggies: bok choy, carrots
- garnish: sesame seeds, cashews, green onions
Looking for more stir fry recipes? Check out these delicious options:
- Easy Sweet Chili Shrimp Stir Fry
- Vegan Teriyaki Stir Fry
- Mongolian Beef Meal Prep
- Firecracker Chicken Meal Prep
7 Easy Stir Fry Sauce Recipes
Ingredients
Coconut Sweet Chili Stir Fry Sauce
- 200 mL/ 1/2 can of full fat coconut milk
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 teaspoons lime juice
- 1/2 teaspoons red pepper flakes
Maple Ginger Stir Fry Sauce
- 3 tablespoons soy sauce
- 5 tablespoons maple syrup
- 1 teaspoon sesame oil
- 1/4-1/2 teaspoon red pepper flakes to taste
- 2 tablespoons ginger grated finely
- 1 teaspoon corn starch
Thai Lime & Basil Stir Fry Sauce
- 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 Stir Fry Sauce
- 1/2 cup chicken stock
- Juice of 1 lemon 2.5 tablespoons
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon corn starch
- 2 teaspoons sesame seeds
Hoisin Peanut Stir Fry Sauce
- 1/4 cup creamy peanut butter
- 3 tablespoons hoisin sauce
- 2 tablespoons water
- 2 tsp lime juice
- 1/2 tsp red pepper flakes
5 Spice Mango Stir Fry Sauce
- 1 cup mango cubes
- 2 teaspoons lime juice
- 1 teaspoon sesame oil
- 1 tablespoon water
- 1 clove garlic
- 1/4 teaspoon red pepper flakes
- 3 tablespoons brown sugar
- 1/2 teaspoon Chinese 5-Spice
Honey Sriracha Stir Fry Sauce
- 1/4 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.
Vicky
Wow! Just made your lemon sesame stir fry sauce. Was delicious. In fact upon tasting the sauce before adding to my stir fry, it was so yummy I had to top myself from drinking it! Thank you for sharing your recipes, can’t wait to make the other sauces
Denise
LOL! I’m so happy you enjoyed, Vicky! Thanks for taking time to come back and leave a review, I really appreciate it!
Hai
I made the coconut sweet chili sauce today. The recipe is awesome and tastes great!!!!
I cook with Italian sausage, mushroom, and green pepper ( what I have on hand) 🙂
Thank you!
Denise
Hi Hai! So happy you enjoyed the recipe. Thank you for your review!
Jenn
Maple ginger is da bomb!
Denise
So happy you enjoyed! Thanks so much for taking the time out of your day to leave a review 🙂
Julie
These sauces are amazing. I taught a stir fry cooking class at my chuech and we made all of them to try. Yum. My favorite is the maple ginger. Thank you so much for these great recipes.
Denise
Wow! I am so happy to hear they were a hit! The maple ginger is a personal favorite of mine, too. Thanks for your review, Julie!
fiona
hi, how long does these stir fry sauces last in the fridge? because im too lazy to thaw it completely before using it so i think its more practical to just store it in fridge 🙂 also is it better to cook it first in saucepan then store it or just directly store it uncooked? thankyou!
Denise
Hi Fiona! I’d say they are good for 4-5 days. I store uncooked! They actually thaw in about 15 minutes if you immerse the jar in warm water!
Michelle
This is the third time I’ve made the Maple Ginger Sauce… it’s delicious!
Liz
Tried the coconut sauce last night and it was delicious! Easy to make too.
Denise
So happy you enjoyed it, Liz! Thank you for taking the time to leave a comment 🙂
Fern
Thank you so much for this post. I’m going to print out the recipes so in always have them on hand. We love stir fry and it’s so easy to make.
Denise
You are so very welcome, Fern! Let me know if you try any of them!
Stephanie
These are SUPER useful! I’m excited to try these out, I’m sure it will save me a ton of time on weekdays.
I’m a little confused in the instructions though, are these meant for 1 meal of 4 servings? Am I understanding that correctly?
Denise
Hi Stephanie! Sorry for the confusion. Each recipe used to have its own card but I recently had to consolidate everything onto the one card. I just re-wrote it so hopefully it makes more sense 🙂 Each stir fry sauce batch makes 4 servings and is used on 2 large chicken breasts (1 lb chicken), 4-6 cups of veggies, and 2 cups of cooked rice. Hope that makes sense!
Janelle Morris
I am so excited to try thee!! I keep my freezer well stocked with premartinated meats. I’ve never thought to add anything to my stir fry outside of soy sauce and sesame oil! Are all these recipes freezable?
Also, I use xylitol as a white sugar substitute. Do you think I could sub in the xylitol for any recipe requiring brown sugar? Better yet could I use maple syrup or honey? Or is the BROWN sugar crucial to the flavor?
Denise
Hi Janelle! These are all freezable but I’ve never frozen with meat. I have no experience with zylitol unfortunately but you could definitely swap out the brown sugar for honey/maple syrup. I find that they swap with a 1:1 ratio. You *may* need a touch of extra corn starch to make up for the extra liquid?
Maria
Am I blind or is there no basil in the Thai Lime & Basil Stir Fry Sauce? Really looking forward to making these!! Xo
Denise
Hi Maria, thank you so much for pointing this out! I’ve just had to switch recipe card plugins and it seems that detail did not transfer over properly!
Erica
Where is the recipe for the honey sriracha?? I know I have used it before but can’t find it now! 🙁
Denise
Ack! Thank you for letting me know, Erica! I just switched recipe card plugins and that recipe seems to not have copied over. Just added it back in!
Joy
Thanks for sharing! I was never a fan of cooking, but these sauces have been a big help in helping me keep to my budget by making my own food for lunch instead of buying them every day!
Denise
I’m so happy to hear that, Joy! Thanks so much for your comment. I’m so happy they’ve helped you keep to your budget!
Lizsandra
What size canning jars do you use?
Denise
These are 1/2 pint/ 1 cup glass jars 🙂
Melanie
Thanks Denise for getting back to me so quickly. I tried the Sweet Chili Coconut sauce – it was great! I also tried the Sweet Chili Marinade – again very tasty. The chicken turned out quite moist – I had leftovers for lunch today and it tasted just as good as the night before. I look forward to trying out other recipes.
Denise
I’m so glad to hear you liked both of those recipes! I am clearly a big fan of sweet chili 🙂
Melanie Gardiner
The marinade sauces vary in volume for each recipe; i.e. the Sweet Chili Coconut Sauce recipe makes 1 cup whereas the Peanut Hoisin Sauce makes 1/2 cup. Your formula species 2 large chicken breasts, 6 cups vegetables and 2 cups cooked rice. Is the 1/2 cup Peanut Hoisin Sauce sufficient for your formula or should it be doubled. I’m wondering how much sauce is required with your formula – is it as specified for each recipe? Or does that depend on personal choice?
Denise
Hi Melanie! Yep, they all vary in volumes but they are all for the exact same amount of food: 2 large chicken breasts, 2 cups cooked rice & 6 cups veggies. Each sauce has a different intensity of flavor, so the peanut hoisin sauce is pretty strong versus the sweet chili coconut sauce 🙂 Hope that makes sense!
Lena
Love the hoisin peanut sauce!!
Jenny
We love them all, but the sweet chili coconut is our favorite!
Denise
So glad you enjoyed them!
Kristen
I have made the coconut lime stir fry with shrimp, green beans, asparagus, and broccoli twice now. It’s delicious. The only things I changed were omitting the chili flakes and using sriracha instead and I added a little cocoreal to sweeten it just a little more and give it more of a sweet coconut flavor. I can’t get enough coconut. I never would have thought to add coconut to a stir fry, so I’m stoked on This! Oh, and for the recent comments about the jars breaking in the freezer, canning jars will be just fine. They’re extremely durable.
Jane Bates
Those recipes look lush, thanx for sharing!!! Fab site as well looks great and well put together x
Denise
Thank you so much, Jane!
Keri
Denise – I saw you have marinades you freeze with whole chicken breasts. Have you tried freezing these marinades with cut up chicken rather than freezing the marinade separately from the meat?
Denise
Hi Keri, I haven’t tried with chopped up chicken breast. I’d love to hear how it goes for you!
Denise
PS the chicken is frozen in the marinade, not separately 🙂
Leigh
I just turned came upon your site. Wondering — can these be used as dumpling dipping sauces, or must they be cooked and reduced down?
Denise
Hi Leigh! Any sauce that doesn’t have cornstarch would be great as a dip (I think the mango sauce especially), but the others will be a little thin without cooking.
Joanne
I love the glass jars, are they ok in the freezer?? I thought glass would explode in there. Loved the coconut sweet chili…made a big batch and froze, even spicier after sitting in the freezer, yum.
Denise
Hi Joanne! Sorry for my late reply, we’ve just moved. I haven’t had any issues with these jars in the freezer, and I think it’s because there is plenty of room in them. I would recommend leaving the lids loose for a few hours until it has frozen and then tighten them up.
Janice
I have had a jar break in the freezer before. It actually had stir fry sauce in it too. I set the jar on the counter and when I went to pick it up, the bottom fell off. I don’t use jars in the freezer anymore. But I think it was a thinner jar that wasn’t actually a canning jar, so if you use a canning jar that’s thick enough glass, it might work, but I don’t use jars in the freezer anymore.
Denise
I’ve never had a jar break in the freezer. I think it’s important to buy the durable, canning type of jar rather than re-using thinner ones. Or maybe I’m just lucky! You could certainly use a plastic jar or even freeze in ice cube trays, then transfer to bags 🙂
Scott
Am I missing where it says how much Thai chili to use in the lime/basil sauce?
Denise
Thanks for pointing that out, Scott! We added 1 Thai chili but it’s optional in the recipe. I will update ASAP 🙂
Julie
I found your post a few weeks ago and loved how easy everything was to make these sauces. I taught a class using these seven recipes and we all loved the bold and interesting flavors together. Our favorite was the Maple ginger. Thank you so much for this great post! You have not only inspired me but also my students.
Denise
Oh wow, I’m glad you guys enjoyed the sauces. Thanks, Julie 🙂
farragio
I’m always on the lookout for recipes that aren’t complicated but have a lot of flavor. I made the Honey Sriracha Stir Fry Sauce tonight and it was delicious! Definitely going in my recipe collection.
Denise
I’m so happy you enjoyed the honey sriracha sauce! Thanks for reporting back 🙂
Denise
can’t wait to try these
Kyle
Man the honey sriracha was out of this world. I can’t wait to try ALL of the other ones. Oh and the freezer prep….amazing! Thanks for the all of the helpful information! My family and I are very appreciative.
Denise
So happy you liked it Kyle! I hope you like the others, too 😀
Susan
I have been wanting to try these sauces for so long, and finally got all the ingredients together! Do you think it would be okay to chop the chicken and add it into the sauce before freezing, then thaw it and cook it together? Or should it be separated into two different bags when frozen. Thanks so much!
Denise
Hi Susan! Because the chicken is cooked through before adding the sauce, and the sauce only takes 1-2 minutes to thicken in the pan, I wouldn’t combine them in the freezer. I hope you enjoy them!
Katrina
Hi, I’m wondering how bagged frozen veggies would work vrs using fresh that you would chop up yourself. Or if I had a combination of store bought frozen and fresh… if you have any advice that you’d be willing to share in either of those cases?? Also, I have tried most of your marinades and was so thankful to have come upon them as I was trying to make sure we would have food after having my first baby, who is now a month old! These meals have been so handy and have even gone over well with my picky husband… so making more again and excited to try many of your other recipes! The simplicity makes cooking so much less stressful and even helps bring back joy and pride for me about making home cookef meals during a busy time. Thank you for all you do!
Denise
Hi Katrina! i’m so glad you’re enjoying the marinades, thank you so much for your kind comment. I believe I will need to modify the instructions for the stir fry packs to be more specific, as some veggies do need to be blanched before frozen. I think using store-bought frozen veggies is a great short cut! I think it really depends on the veggies…ie: if you have fresh chopped carrots and frozen broccoli, I’d try cooking them at the same time as carrots are pretty hearty. But if you had fresh bok choy obviously I’d add that after you’ve cooked the frozen veg through.
Irish girl
These sauces that you just pull out of the freezer sound great, can’t wait to try them. I particularly like the idea of freezing the chicken and vegetables, but I am wondering if you would need to blanch them first, or just pop them in freezer back in freezer, as is?
Denise
You are totally right, veggies like broccoli and cauliflower need to be blanched first. I’m going to need to modify the instructions to be more specific. Thanks for catching that!
Justine
Hi Denise. I love this post. Thank you for all the amazing options for stir fry. I’m eating a non-meat diet. That includes meat broths. Do you think using vegetable broth will make the sauces taste different? Do you think I should add anything to compensate for the lack of fat that may be missing from not using meat broths? Thank you so much for your expert advice. -Justine
Denise
Hi Justine! I think a veggie broth would be just fine, in this case the broth is more to thin it out than to add flavor. I hope you enjoy the sauces 🙂
Brenda
Denise, cannot tell u quick enough that this Lemon ginger sauce was fantastic. Absolutely to die for, better then expected. Let me explain what i did – nothing whatsoever to change your fab recipe….
I added one small red Thai chili fried in with some mushrooms plus bit o red pepper and grn onion – set aside – fried the chicken then added small packet 200 g of udon noodles near the end then added sauce then veg Mmmmm so good
Denise
Hi Brenda, I’m so glad you liked it! I love udon noodles, yum!
Brenda
Thanks for the quick response Denise. I made it ‘Lemon Sesame ‘ for my dinner tonight. You are right it is mellow compared to the other two but thinking it will be nice with chicken or seafood.
I expect I will be trying more of your recipes now since three great recipes out of three tried is a wonderful thing. You have a special talent & great taste.
I’ve been looking for a good crispy ginger beef/chicken recipe if your up to it. Giggle…
Brenda
I rarely comment but I have tried two so far, your Honey Sririacha and your Hoisin Peanut. I am thrilled with the results and I can’t thank you enough! Next time I will double up to have on hand. I can finally stir fry because of your helpful instructions too. I do have one question though, I’d like to try your Lemon Sesame but I do not see seeds called for in the recipe, only in the pictures. I see oil in the recipe but no seeds. Are they simply a garnish? Also, should they be toasted? please?
Denise
Hi Brenda! What an awesome comment. I’m so happy you like the sauces. The recipe should say 2 teaspoons of sesame seeds. I will update it, thanks for catching it!
Jenny
Hi – I’ve just made these to freeze. Just about to do the Five Spice Mango. Is it supposed to have 5 Spice seasoning and if so how much? Looking forward to trying them all in the coming weeks!
Denise
Hi Jenny! Yes, I froze the complete sauce, so 1/2 teaspoon of the 5 spice. I hope you enjoy it!
Jenny
Haha – I’d had an issue with printing that one (my printer not your site) The instructions didn’t print. When I went back and looked I saw that the 5 spice powder was listed but also that brown sugar hadn’t printed. Oops! Btw we had the sweet chilli coconut stir fry last. Everyone liked it – always a win!
Denise
Oh, ha ha! I see. I’m glad you enjoyed the sweet chili coconut stir fry sauce!
Upinder Sahota Khan
Wow, these all look amazing!!!!! Just what I was looking for, easy to prep and delicious stir fry ideas! And, to top it off, I love the ‘freezer’ meals idea. Totally can’t wait to try these out. THANK YOU!!!!!
Denise
Thanks so much! I hope you enjoy them 🙂
Tanya from Montreal
Great sauces! I can’t wait to try them out. How long would the sauces be good in the freezer for?
Denise
Hi Tanya! They are good for 3 or so months…although I’m still eating some of mine which have been in there 4 months now and they still taste good 😀
Lori In Maine
Denise these sauces all make me crazy hungry for some stir-fry NOW! I don’t think I could pick a favorite if I tried. Thank you so much for sharing and I look forward to filling my freezer.
Just a tip if anyone is interested? Cooked rice can also be frozen. Nami over @ justonecookbook.com has a great instructional post on How to Store Rice.
Denise
Thanks Lori! I will check out that post 😀
Karen
I was told by my 11-year-old, that My stir fries tasted the same. I tend to lean towards a garlic hoisin sauce. Tonight we tried out the coconut chili lime and it was a huge hit. He had it over rice and daddy and I ate it over spaghetti squash.
Denise
Yay! I’m so happy you guys liked it Karen! It’s fun mixing things up 😀
Denise Berry
I love the idea of making this ahead and freezing. To use it I just thaw it out. Do I do that in the fridge or counter? I noticed you said to use right away as well, so I was wondering if I made it in the morning to use for dinner, would it be ok to keep it in the fridge until then? I read everything to see if anyone had asked and didn’t find anything. Thank you
Denise
Oh yeah it should be completely fine in the fridge for 3-5 days. I should change that! I thaw mine in the fridge OR you can do it quickly by immersing part of the container in warm water for 30min-1 hour. I hope this helps 🙂
Tara@Modern Moms Kitchen Academy
I just discovered my weekend cooking project! Love this idea, Thank you! : ))))
Denise
Yay! Let me know how you like them, Tara 🙂
Patricia Broughton
This is a fantastic and very helpful post, I just fixed my normal stirfry that we love but my husband mentioned maybe I could do something different and make one that wasn’t sweet but more savory just for a change. That is how I found your post. This is very thorough and I will definitely make some of these……and freeze them!!! Thanks!
Denise
Hi Patricia, thanks so much! I hope you enjoy these recipes. Most of these are a blend of sweet and savory. Let me know if you try any of them!
Jess
Thanks for sharing these ideas I think they are great. Tonight I made the hoisin-peanut for the first time in my prawn stir fry. The sauce was so tasty and I have some left to freeze. I am sure it must be better for you making it yourself rather than buying a pre made stir fry sauce? Thanks again I shall be trying the others when I can.
Denise
Hi Jess, I’m so glad you liked the hoisin-peanut sauce! Thanks so much for reporting back 🙂
Roselle
Wow! I want to try all of these! Was wondering if these can be used as dipping for steamed veggies or steamed beef? Or does it have to undergo cooking?
Denise
Thanks Roselle! I would say that anything with cornstarch will need to be heated until thickened…it should only take a few minutes. But anything without will be fine!
Sabrina Zaragoza
It is a very helpful post. Thank you so much for sharing with us.
Colleen
Denise
We tried the maple & ginger sauce with stir fry. Absolutely amazing so much better than takeout. I’m keen to try some of the others sauces soon. Thanks for an amazing resouce
Denise
Hi Colleen, I’m so glad you guys liked it! That was one of my favorites too. Thanks so much for your comment!
Karen @ The
This is such an awesome resource Denise!! I love your formulas! Genius. I need to hop on whatever recipe plugin you’re on. I just did a back to school lunch post with 9 (easy) recipes and couldn’t add more than one recipe box. it was super annoying. But this all looks great!
Marie
The first thing I thought of when I saw this post is that if I made all 7, or at least half of them, A set of these would make a great Christmas gift.
Denise
Hi Marie, I bet that it would be a great gift! Or even to expectant mothers.
Ashley - The Recipe Rebel
The coconut, maple and lemon are on my to-try ASAP list — so much flavor! I can get so boring with my stir fries and I LOVE that I can make these ahead and save for later, when it’s 5:00 and I have no idea what I’m making for dinner. This is BRILLIANT!
Denise
Thanks Ashley! Its such a lifesaver, because whenever I buy the bottled stuff I only use half and then it gets lost in my fridge. I hope you like them…the sweet chili coconut one is my fave!! Well and the hoisin peanut.
Sarah @Whole and Heavenly Oven
Oh my gosh, as of right now I’m craving stir-fry in an INSANELY huge way! That mango sauce is especially making me drooling right now. This is seriously such a fun post, Denise!!
Denise
Thanks Sarah! I love the mango + five spice, they are so unusual together but SO GOOD 🙂
marcie
You did a fabulous job on this post Denise — having sauces on hand to make meals more interesting is more than half the battle to me! I love all of these, but I especially like the sound of the Maple Ginger, Coconut Sweet Chili, and the Thai Lime Basil! I just ate and I’m hungry again. 🙂
Denise
Thank you so much, Marcie! It took awhile to put together but I hope it will be helpful for people! 🙂