Sugar Free Stir Fry Sauce Recipe

This is the only stir fry sauce recipe you’ll need to pour over your beef, pork, shrimp or chicken with vegetable! Not only is this sauce tasty, it’s easy to make, healthy, and can be adapted to a low carb keto stir fry sauce!

Making your own stir fry sauce without any added sugar or preservatives has many health benefits over store bought version. You’ll love the simple ingredients using fresh herbs and stocked condiments.

Why you will love this homemade sugar free stir fry sauce recipe

1. Healthier – Many pre-made sauces are loaded with sodium and sugar, so a simple meal of sautéed fresh vegetables and a protein can quickly turn into a health hazard or sugar bomb. Dramatic much? HA! That may be a little overboard, but seriously healthy ingredients or customized by leaving out sugar and using a low carb or no-carb thickener is simple all natural ingredients keep your sauce delicious.
2. No Additives – Did you know that some brands add a caramel color additive? If the ingredient list and if you see an ingredient starting with a letter and number sequence of E150, then be aware that this is purely added for the look of the sauce. In addition, it can also add unnecessary carbohydrates.
3. Easy Simple Sauce – Also, since this sauce can come together quickly, so will your meal. We all love one pan stir-fry that come together in 20 minutes or less, right?
4. Multiple Recipes – Once you have a sauce ready, you can make asian food that you often call for take-out in no time! This stir-fry sauce pairs nicely with plain vegetables, boneless chicken breast or thighs, beef, shrimp and even tofu!

Ingredients you’ll need:

To make this easy recipe, gather the following ingredients.

• Liquid Aminos or coconut aminos (soy free alternative) – These are lighter tasting than soy sauce and has less sodium for a healthy stir fry sauce.
• Chicken Broth, low sodium. You can also use a vegetable broth for a vegetarian or vegan option.
• Sesame Oil – You might be tempted to use whatever oil is in your pantry, but don’t be tempted to use coconut oil or canola oil as a substitution. Sesame gives a nutty rich flavor that absolutely adds to making this into a delicious sauce. Plus, the healthy fats are great for keto diet followers.
• Rice Vinegar – Make sure that the brand you use is sugar-free.
• Fresh ginger – You can also use bottled, but I find that fresh ginger intensifies the flavors. If you use a bottled diced ginger you may want to increase the amount you use.
• Fresh garlic clove – Same as above. I always have fresh garlic, but in a pinch or for convenience bottled minced garlic is fine too
• Brown sugar substitute like a golden monk fruit.
• Corn starch (optional) – See options for lower carbohydrates.

Ready to make the this easy stir fry sauce recipe for a quick nutritious 20 minute meal?

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

Basic steps to make stir fry

First, in a small bowl whisk together the stir-fry ingredients. Place in a mason jar or any container with a lid if you make in advance and want to have this on hand anytime.

1. In a large skillet 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.
2. Add 1 pound of protein to pan (more oil may be needed) and cook until done.
3. Put vegetables back in the pan with the protein.
4. Pour sauce over cooked meat and vegetables and cook on medium high heat until the sauce thickens (about 2 minutes).
5. Enjoy!

Give this Beef and Broccoli Stir Fry with orange juice a try!

Chicken Stir Fry – diced boneless and skinless chicken breasts, thighs or a mix of both.

Beef Stir Fry – Flank steak (also called skirt steak), sliced in strips or sirloin steaks are easily found in grocery stores.

Pork Stir Fry – Pork tenderloin or boneless pork chops sliced thinly.

Best vegetables for stir fry

When I make a stir fry I basically clean out my vegetable drawer with whatever I have in there. However, if you are heading to the grocery store or produce stand, then consider picking up the following:

• Asparagus cut into 1-2 inch pieces
• Broccoli crowns cut into bite size pieces
• Cauliflower crowns
• Zucchini, yellow squash – diced
• Bell peppers – green, yellow, red peppers sliced into chunks
• Snow or Snap peas or green beans cut into bite size pieces
• Onion – Diced yellow onion
• Mushrooms – sliced
• Carrots – cut into bite size pieces
• Bok choy – diced

Top your cooked meal with the following

• Green onions
• Sprinkle of sesame seeds
• Copped peanuts or cashews
• Chili sauce like Sriracha

What to serve stir fry with

You’ll be tempted to eat this flavorful sauce by the spoonful, so there is no doubt that you will want to serve stir fry over zucchini noodles, brown rice, sticky rice or cauliflower rice for a low carb and low calorie meal.

Double up and use this sauce as a marinade

You can quickly add flavor to protein like chicken or beef by using this sauce as a marinade too. 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 sugar free stir fry 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 in an airtight container.

For a large batch of stir fry sauce 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.

I hope this will be your favorite stir fry recipe. Let me know what combination you came up with. What is your favorite vegetable to add to stir fry?