This Healthy Stir Fry Sauce is delicious! It’s loaded with flavour and so simple to make! Whip up a batch in advance for easy weeknight dinners! {paleo, gluten-free and vegan-friendly}
I’ve been trying to find a good stir fry sauce for years now. One that’s super flavourful, easy to whip together and can be made in advance for those busy weeks.
There are a ton of recipes out there, but I’ve never really found one that I love.
We’ve been working on perfecting our stir fry sauce recipe and I’m pretty sure that the other week, we finally nailed it.
It was so full of flavour and pairs well with so many different vegetables and protein sources!
Read on to learn more about what goes into make the perfect healthy stir fry sauce.
What ingredients are required to make this healthy stir fry sauce?
The ingredients list is fairly simple and doesn’t require any fancy items.
Aren’t those the best types of recipes?
Here are the ingredients that we used for our stir fry sauce:
- Soy sauce (see below for alternatives)
- Broth
- Toasted sesame oil
- Rice vinegar
- Honey
- Natural peanut butter
- Fresh garlic
- Fresh ginger
- Cornstarch (or arrowroot starch)
- Red pepper flakes
How to Make Stir fry Sauce
This stir fry sauce can be whipped together in a matter of minutes. You can use it immediately or save it for later!
In a mason jar or medium-sized bowl, whisk together all of the ingredients for the sauce until well combined.
You can also toss all of the ingredients into a mini blender, like the Ninja (that’s what we use), to ensure that the sauce is smooth and blended.
You can either store the sauce in the fridge for later use or add desired amount of sauce to your stir fry.
Pro tip: One thing to keep in mind is that it’s important that you allow the stir fry to cook in the sauce for at least 2-3 minutes to allow the sauce to thicken slightly.
You need a few minutes to allow that cornstarch (or arrowroot) to do its thing!
What vegetables would work well with this sauce?
You can really use any vegetable that you’re feeling, but some of my favourites are:
- Broccoli
- Sugar snap peas
- Snow peas
- Sliced peppers
- Shredded cabbage
- Sliced mushrooms
- Bean sprouts
- Thinly sliced carrot
Which protein sources would pair well with this sauce?
Similar to the vegetables, this sauce is super versatile and goes well with lots of different protein sources, including:
- Chicken
- Shrimp
- Beef
- Pork
- Tofu
- Chickpeas
- Cashews
How long does this sauce keep in the fridge?
You can keep this sauce in the fridge for up to a week.
Just be sure to give it a good shake or stir before pouring it in with your stir fry as the ingredients will settle to the bottom. You want to make sure that all of the ingredients are evenly distributed throughout the sauce.
What can I use instead of soy sauce in stir fry?
I totally get it. Not everyone loves soy sauce. Sometimes I like using other substitutes too!
If you’re looking for alternative options, you can sub in tamari sauce or Bragg’s liquid aminos. Both provide a similar taste, while also being a gluten-free option.
Other Ingredient Substitutions
One thing that I love about this sauce is that you can switch out the ingredients to make it compliant with any dietary restrictions!
Instead of natural peanut butter:
Try almond butter, cashew butter or sun butter to make it nut-free!
Instead of chicken broth:
Use beef broth or vegetable broth to make it vegan.
Instead of honey:
Sub in maple syrup or agave nectar to make it vegan.
Instead of cornstarch:
Try arrowroot starch or tapioca starch as a thickener.
Don’t have rice vinegar?
Try rice wine vinegar or regular vinegar instead.
Don’t have fresh garlic or ginger?
Try subbing in dried ginger or garlic powder or ginger or garlic paste instead.
So many ways to make this stir fry sauce happen!
What are you waiting for? ;)
More Sauces and Dips
- Dairy-Free Pesto
- Healthy BBQ Sauce
- Vegan Spinach Artichoke Dip
- Easy Lemon Garlic Sauce
- Homemade Chunky Tomato Sauce
Did you make this recipe? Scroll down to leave a rating and review!
Best Stirfry Sauce
Ingredients
- 1/2 cup reduced sodium soy sauce or use tamari sauce or Bragg's liquid aminos
- 1/2 cup no salt-added chicken broth
- 1/4 cup natural peanut butter
- 1 tsp. toasted sesame oil
- 1 tsp. rice vinegar
- 1 tbsp. honey can also sub in maple syrup
- 2-3 inches fresh ginger finely grated
- 3-4 garlic cloves minced
- 1 tbsp. cornstarch
- Pinch of red pepper flakes
Instructions
- In a mason jar or bowl, whisk together all of the ingredients for the sauce until well combined.
- Add desired amount of sauce to stir fry. Allow stir fry to cook in sauce for at least 2-3 minutes to allow the sauce to thicken slightly.
Nutrition
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A now staple at my house. Most of the ingredients you’ll no doubt have on hand if you enjoy cooking. Very flavorful and not too saucy. I find with many stirfrys including take out, the dish is drenched in sauce. Which takes away the opportunity to enjoy the crisp vegetables and tender meat. Note: It leans more on the peanut side. In regards to flavor and taste. I use natural peanut butter.
Add your favorite veggies and boom a tasty stir-fry! That I’m confident you’ll enjoy cooking and eating as much as I do.
Amazing!! So happy you enjoyed it! The sauce definitely has a distinct peanut flavour, but if you’re anything like me, PB is life lol. Thanks so much for sharing your feedback on the recipe!
Really delicious! I subbed some orange jelly for the honey
Oh yum! I bet that was delicious with the orange jelly! Thanks so much for stopping by to comment :)
How can you keep this for more than 4 days in the fridge. It has chicken broth in it or any broth besides veggie broth. You are suppose to use the broth in 4 days of opening it. It looks delicious and will try bc I love a good stir fry.
I think it depends on the broth that you purchase. The broth I used said to use it within 7-10 days of opening. I stored the sauce in the fridge for a week without any issue, but you can use it up before then if you prefer not to leave it in the fridge for that duration. Hope you enjoy the recipe if you try it out!
Can I freeze this? I like bulk cooking and meal prep, I wonder if the ingredients would be ok after frozen.
I haven’t tried freezing it myself but I’ve frozen other similar sauces and it works out well, so I can’t see why not. I totally agree about bulk cooking and meal prep. So much easier! Let me know how it goes if you decide to try it out!