7 Easy Stir Fry Sauce Recipes

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!

7 Stir fry sauces

I will walk you through 7 different stir fry sauces, how to make them, what you need to do for the perfect stir fry, and the best flavor combinations. Let's go!

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

How to use these sauces

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 will get a generous serving of 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. You can also swap for a low sodium option.
• sweetener- honey, pure 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- fresh ginger and fresh 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

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

2. Cook veggies first- Add oil to a large skillet 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 (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.

More stir fry recipes

• Easy Sweet Chili Shrimp Stir Fry
• Vegan Teriyaki Stir Fry
• Mongolian Beef Meal Prep
• Firecracker Chicken Meal Prep

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

7 Easy Stir Fry Sauce Recipes

4.70 from 90 votes

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

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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.

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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.

Tips:

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).

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Nutrition Information

Serving: 1/4 batch sweet chili coconut, Calories: 63kcal, Carbohydrates: 6g, Protein: 2g, Fat: 7g, Saturated Fat: 6g, Sodium: 663mg, Sugar: 4g

Author: Annie Holmes

Course: Main Course

Cuisine: American, Chinese

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