Description
These 7 easy stir fry sauce recipes are quick, versatile, and perfect for busy weeknights. Each sauce has a unique flavor profile, takes just 10 minutes to prepare, and can be frozen for future use. Ideal for pairing with vegetables, chicken, beef, tofu, or seafood.
Ingredients
Coconut Sweet Chili: coconut milk (full fat), sweet chili sauce, soy sauce, lime juice, red pepper flakes
Maple Ginger: soy sauce, maple syrup, sesame oil, red pepper flakes, freshly grated ginger, cornstarch
Thai Lime & Basil: soy sauce, fish sauce, brown sugar, lime juice, cornstarch, Thai chili (optional), fresh basil leaves
Lemon Sesame: chicken stock, lemon juice, sesame oil, brown sugar, soy sauce, cornstarch, sesame seeds
Hoisin Peanut: peanut butter (creamy), hoisin sauce, water, lime juice, red pepper flakes
5 Spice Mango: mango cubes, lime juice, sesame oil, water, garlic, red pepper flakes, brown sugar, Chinese 5-Spice
Honey Sriracha: honey, soy sauce, sriracha, freshly chopped ginger, minced garlic, cornstarch
Instructions
- In a jar or bowl, combine all ingredients for your chosen stir fry sauce. For the 5 Spice Mango version, puree ingredients with an immersion blender until smooth.
- Use immediately or store in an airtight container. Freeze for up to 3 months if desired.
- To prepare a stir fry: Heat 1 tablespoon of oil in a non-stick skillet or wok over medium-high heat.
- Add 4–6 cups of chopped vegetables and stir-fry for 5 minutes until crisp-tender. Remove and set aside.
- Add another tablespoon of oil and cook 1 pound of bite-sized chicken pieces for 5–7 minutes, until fully cooked.
- Pour in the full batch of sauce (thawed if frozen). Cook 1–2 minutes until heated and thickened.
- Return vegetables to the pan and toss everything together until coated.
- Serve hot over steamed rice.
Notes
Each sauce yields about 4 servings.
Make sauces ahead of time and freeze for up to 3 months.
Adjust spice levels by reducing or increasing red pepper flakes, sriracha, or Thai chili.
Use tamari or coconut aminos instead of soy sauce for gluten-free.
Substitute tofu, tempeh, or seafood for protein variations.
For nut-free, omit or replace peanut butter in Hoisin Peanut sauce.
Nutrition
- Serving Size: 1/4 batch (about 1/4 cup)
- Calories: 100-150
- Sugar: 6-10g
- Sodium: 400-600mg
- Fat: 5-8g
- Saturated Fat: 1-3g
- Unsaturated Fat: 3-5g
- Trans Fat: 0g
- Carbohydrates: 10-18g
- Fiber: 0-2g
- Protein: 1-3g
- Cholesterol: 0mg
