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4.58 from 50 votes

7 Easy Stir Fry Sauce Recipes

SEVEN easy stir fry sauce recipes you can make ahead and freeze. They’re each ready in just five minutes!
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 63kcal

Ingredients

Coconut Sweet Chili Stir Fry Sauce

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

Maple Ginger Stir Fry Sauce

  • 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 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

  • ½ 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

  • ¼ cup creamy peanut butter
  • 3 tablespoons hoisin sauce
  • 2 tablespoons water
  • 2 tsp lime juice
  • ½ 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
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons brown sugar
  • ½ teaspoon Chinese 5-Spice

Honey Sriracha Stir Fry Sauce

  • 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.

Video

Notes

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.
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