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!
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
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.
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How to cook a stir fry
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
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.
You can make them ahead and store in the fridge for up to 1 week. Freeze for up to 3 months.
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.
- Honey Sriracha- protein: chicken, tofu; veggies: bok choy, carrots; garnish: sesame seeds, cashews, green onions
- 5 Spice Mango- protein: chicken, ground pork; veggies: bell peppers, cabbage, bean sprouts; garnish: cashews, cilantro, basil
- Lemon Sesame- veggies: asparagus, broccoli; protein: chicken, tofu; garnishes: sesame seeds, green onions
- Thai Lime & Basil- veggies: protein: beef (steak, ground beef), chicken; peas (snow or sugar snap), broccoli; garnish: BASIL, crushed peanuts
- Maple Ginger- vegetables: protein: chicken, ground pork, tofu; squash (butternut, delicata), kale; garnish: cashews
- Coconut Sweet Chili- protein: chicken, shrimp; vegetables: cauliflower, green beans; garnish: cashews, cilantro
- 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
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
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.
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Tips:
- store in the fridge for up to 1 week
- freeze for up to 3 months
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Brenda says
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 says
Hi Brenda, I'm so glad you liked it! I love udon noodles, yum!
Brenda says
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 says
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 says
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 says
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 says
Hi Jenny! Yes, I froze the complete sauce, so 1/2 teaspoon of the 5 spice. I hope you enjoy it!
Jenny says
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 says
Oh, ha ha! I see. I'm glad you enjoyed the sweet chili coconut stir fry sauce!
Upinder Sahota Khan says
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 says
Thanks so much! I hope you enjoy them 🙂
Tanya from Montreal says
Great sauces! I can't wait to try them out. How long would the sauces be good in the freezer for?
Denise says
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 says
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 says
Thanks Lori! I will check out that post 😀
Karen says
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 says
Yay! I'm so happy you guys liked it Karen! It's fun mixing things up 😀
Denise Berry says
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 says
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 says
I just discovered my weekend cooking project! Love this idea, Thank you! : ))))
Denise says
Yay! Let me know how you like them, Tara 🙂
Patricia Broughton says
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 says
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 says
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 says
Hi Jess, I'm so glad you liked the hoisin-peanut sauce! Thanks so much for reporting back 🙂
Roselle says
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 says
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 says
It is a very helpful post. Thank you so much for sharing with us.
Colleen says
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 says
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 says
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 says
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 says
Hi Marie, I bet that it would be a great gift! Or even to expectant mothers.
Ashley - The Recipe Rebel says
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 says
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 says
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 says
Thanks Sarah! I love the mango + five spice, they are so unusual together but SO GOOD 🙂
marcie says
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 says
Thank you so much, Marcie! It took awhile to put together but I hope it will be helpful for people! 🙂