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.
Joy says
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 says
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 says
What size canning jars do you use?
Denise says
These are 1/2 pint/ 1 cup glass jars 🙂
Melanie says
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 says
I'm so glad to hear you liked both of those recipes! I am clearly a big fan of sweet chili 🙂
Melanie Gardiner says
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 says
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 says
Love the hoisin peanut sauce!!
Jenny says
We love them all, but the sweet chili coconut is our favorite!
Denise says
So glad you enjoyed them!
Kristen says
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 says
Those recipes look lush, thanx for sharing!!! Fab site as well looks great and well put together x
Denise says
Thank you so much, Jane!
Keri says
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 says
Hi Keri, I haven't tried with chopped up chicken breast. I'd love to hear how it goes for you!
Denise says
PS the chicken is frozen in the marinade, not separately 🙂
Leigh says
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 says
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 says
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 says
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 says
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 says
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 says
Am I missing where it says how much Thai chili to use in the lime/basil sauce?
Denise says
Thanks for pointing that out, Scott! We added 1 Thai chili but it's optional in the recipe. I will update ASAP 🙂
Julie says
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 says
Oh wow, I'm glad you guys enjoyed the sauces. Thanks, Julie 🙂
farragio says
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 says
I'm so happy you enjoyed the honey sriracha sauce! Thanks for reporting back 🙂
Denise says
can't wait to try these
Kyle says
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 says
So happy you liked it Kyle! I hope you like the others, too 😀
Susan says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 🙂