This is the only stir fry sauce recipe you’ll need to pour over your beef, pork, shrimp or chicken with veggies! Easy, healthy & delicious!
Stir Fry Sauce Recipe
Homemade sauce is super simple to make and compared to the store bought version that often adds caramel coloring, this sauce is much better for you.
Many pre-made sauces are loaded with sodium and sugar, so a simple meal of sautéed veggies and a protein can quickly turn into a health hazard.
Dramatic much? HA! That may be a little overboard, but seriously this recipe can be completely customized by leaving out sugar and using a low carb or no-carb thickener.
How to thicken the sauce
For this recipe I used one tablespoon or cornstarch to slightly thicken the sauce, which can be adjusted to your preference.
Keep in mind that cornstarch does add carbohydrates. 7 carbs to be exact, which is minimal in my opinion, so I use it in this sauce.
For an alternative to cornstarch, the following can be substituted:
- Arrowroot – has about 6 carbs per tablespoon
- Ground Chia Seeds – zero carbs and adds 5 grams of fiber
- Psyllium Husk Powder – same as chia seeds
Use this sauce as a marinade
You can quickly add flavor to protein like chicken or beef by using this sauce as a marinade. Simply add the meat to the sauce and let it soak in the flavors for about 15-20 minutes before cooking.
In addition, this can also use this as a basting sauce. This is particularly tasty over grilled shrimp.
Keep in the refrigerator indefinitely
This recipe makes one cup of sauce which is perfect for a pound of meat and 3-4 cups of vegetables.
Double or triple the ingredients (shake before using) and store in the refrigerator.
For this recipe I used the base of chicken bullion with water for flavor, which I would recommend if you want to keep this ready-made in your refrigerator.
Fresh homemade chicken broth or stock will last about 4-5 days refrigerated.
Steps to make stir fry
- Saute 3-4 cups of vegetables in 1 tablespoon of high-heat oil like avocado for about 4 minutes. Remove from pan and keep warm.
- Add protein to pan (more oil may be needed) and cook until done.
- Put vegetables back in the pan with the protein.
- Pour sauce over cooked meat and vegetables and cook on medium high heat until the sauce thickens (about 2 minutes).
Give this Beef and Broccoli Stir Fry with orange juice a try!
- 1/4 cup Liquid Aminos
- 1/4 cup Chicken Broth, low sodium
- 2 tablespoons Sesame Oil
- 2 Tablespoons Rice Vinegar, sugar-free
- 1 teaspoon Ginger, fresh minced
- 1 Garlic Clove, minced
- 1 teaspoon sugar substitute
- 1 Tablespoon Cornstarch mixed with
- 1 Tablespoon Water
Mince ginger and garlic and place in a small bowl.
Add liquid aminos, broth, sesame oil, rice vinegar and whisk all ingredients together.
In s separate small bowl mix together cornstarch and water until smooth. Add to sauce and mix until incorporated.
Store in a mason jar or use right away.
There are a variety of thickeners you can use in this recipe: Cornstarch, arrowroot, ground psyllium husk or ground chia seeds. Cornstarch and arrowroot will add a small amount of carbs.
Low sodium soy sauce can be substituted for the liquid aminos.
Change the broth to mimic your main protein. For example, use beef broth for a beef stir-fry. You may also use vegetable broth for a neutral stir-fry base.
Nutrition Information:Yield: 4 Serving Size: 1/4 cup
Amount Per Serving: Calories: 90Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 881mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 2g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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