Why You’ll Love This Recipe
If you love bold, vibrant flavors without spending hours in the kitchen, these stir fry sauces are for you. Each recipe has its own unique taste profile—from sweet and spicy to tangy and savory—allowing you to mix things up depending on your mood. They’re incredibly easy to make, take just 10 minutes to prepare, and are ideal for freezing in batches for stress-free meals later. Whether you’re cooking with chicken, beef, tofu, or a medley of vegetables, these sauces elevate your dishes with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
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
Directions
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In a jar or bowl, combine all ingredients for your chosen stir fry sauce. For the 5 Spice Mango version, puree the ingredients using an immersion blender until smooth.
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Use immediately, or store in an airtight container and freeze for up to 3 months.
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To use the sauce in a stir fry:
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Heat 1 tablespoon of oil in a non-stick skillet or wok over medium-high heat.
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Add 4–6 cups of chopped vegetables (such as bell peppers, broccoli, carrots, snap peas) and stir-fry for about 5 minutes until crisp-tender. Remove and set aside.
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Add another tablespoon of oil and cook 1 pound of bite-sized chicken pieces for 5–7 minutes, until cooked through.
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Pour in the full batch of sauce (thawed if previously frozen). Cook for 1–2 minutes until the sauce is heated and thickened, especially if it contains cornstarch.
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Return the vegetables to the pan and toss everything together to coat.
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Serve hot over steamed rice.
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Servings and timing
Servings: Each sauce recipe yields enough for about 4 servings.
Prep time: 10 minutes
Cook time (with stir fry): 15–20 minutes
Total time: 25–30 minutes
Variations
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Vegetarian/Vegan: Use tofu or tempeh instead of chicken, and ensure sauces like Hoisin and Fish Sauce are vegan-friendly versions.
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Gluten-Free: Substitute tamari or coconut aminos for soy sauce to make these sauces gluten-free.
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Spicy Adjustments: Adjust red pepper flakes, sriracha, or Thai chili to control the heat.
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Nut-Free: Omit peanut butter in the Hoisin Peanut sauce or replace it with sunflower seed butter.
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Low-Sugar: Use stevia or monk fruit sweetener in place of brown sugar or maple syrup.
Storage/Reheating
Storage:
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Store unused sauce in an airtight container in the fridge for up to 1 week.
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For long-term storage, freeze in individual portions in small freezer-safe jars or silicone molds for up to 3 months.
Reheating:
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Thaw frozen sauce overnight in the refrigerator.
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Heat in a saucepan or microwave until hot, stirring occasionally.
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If the sauce thickens too much, add a splash of water or broth to loosen it up.
FAQs
1. How long do these sauces last in the fridge?
They last up to one week when stored in an airtight container in the refrigerator.
2. Can I freeze these sauces?
Yes, all seven sauces can be frozen for up to 3 months. Thaw in the fridge before using.
3. Do I need to cook the sauce before freezing?
No, the sauces can be frozen raw and cooked when you’re ready to use them.
4. Can I make these without cornstarch?
Yes, but the sauces won’t thicken as much. You can also use arrowroot powder or tapioca starch as a substitute.
5. Are these sauces good with tofu?
Absolutely. These sauces pair wonderfully with tofu, making them perfect for vegetarian stir fries.
6. Can I double or triple the recipes?
Yes, you can scale the recipes up or down easily depending on how much you need.
7. Are these sauces kid-friendly?
Most are kid-friendly, but you might want to reduce or omit spicy ingredients like red pepper flakes or sriracha.
8. What vegetables work best for stir fry?
Bell peppers, broccoli, carrots, snap peas, baby corn, and mushrooms are all excellent choices.
9. Can I use frozen vegetables?
Yes, just make sure to thaw and drain them first so they don’t water down the sauce.
10. Can I meal prep with these sauces?
Definitely. These sauces are perfect for meal prepping. Store them in portioned containers and freeze for quick weeknight meals.
Conclusion
These 7 easy stir fry sauces offer a fast, flavorful solution to busy weeknight meals. With a variety of flavor profiles and simple pantry ingredients, you’ll never get bored at dinnertime. Whether you’re cooking for your family, meal prepping for the week, or just want something better than takeout, these sauces will become staples in your kitchen.
Print
7 Easy Stir Fry Sauce Recipes
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings per sauce recipe
- Category: Sauce, Stir Fry
- Method: Mixing, Stir Fry
- Cuisine: Asian-Inspired
- Diet: Vegetarian
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
