July 31, 2017 | Home >Healthy Kids >Our Go-To Homemade Stir-Fry Sauce Recipe
Our Go-To Homemade Stir-Fry Sauce Recipe
July 31, 2017 | Home >Healthy Kids >Our Go-To Homemade Stir-Fry Sauce Recipe

Our Go-To Homemade Stir-Fry Sauce Recipe

You asked, so here it is! Our never-fail homemade stir-fry sauce recipe. This recipe can be thrown together in minutes, so it’s a regular fallback meal for us. Stir-fry sauce makes veggies and protein taste delicious!

This stir-fry sauce is super thick and delicious!

A little while back we did an Instagram story featuring Natalie cooking up a stir-fry. So many people asked for the recipe that we thought we would share our go-to stir-fry sauce recipe.

Good stir-fry sauce is such an essential for family feeding. You can throw in just about any kind of vegetable and protein that you have around and then serve it over rice or noodles. Stir-fry is quick and everyone loves it! (And must we say – it can be really healthy!!)

Kids love stir-fry! And it makes for quite a well-balanced meal.

How to Make Stir-Fry Sauce

To make the sauce itself, all you have to do is stir together a few ingredients. It’s that easy! The trick is to get all the food cooked first, so let’s start there.

Easy stir-fry sauce recipe!! Homemade stir-fry sauce is a staple!

As a rule of thumb, I use about 5 cups of fresh veggies and 1 pound of protein with this amount of sauce. It leaves enough sauce to pour over rice, but not too much.

First, cook up your protein (cut into small pieces) in a few tablespoons of oil over medium-high heat. When it’s nearly done cooking, add veggies and saute those for about 5 minutes. You’ll want your veggies to be crisp-tender when you add the sauce.

Homemade stir-fry sauce is our #1 weeknight dinner fallback.

Meanwhile, whisk together:

  • 1/2 cup soy sauce (low sodium)
  • 3/4 cup chicken broth (low sodium)
  • 1/4 cup honey
  • 1/8 cup distilled vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 cup corn starch

(I used a Whiskware bottle to shake it all up because it makes for less mess and easier cleanup. This one is meant for scrambling eggs, but it was just perfect. The dressing shaker would have also been great, but it was being used for dressing at the time!)

Whiskware is amazing for shaking up sauces! Less mess!

Once it’s whisked, pour it over your cooked protein and veggies over medium-high heat and bring to a simmer. Allow it to simmer for 5 minutes, or until thickened.

Serve over brown rice or rice noodles and sprinkle on some garnishes if you’re feeling fancy. I like green onions for a crisp, fresh taste.

What veggies should I use for stir-fry?

Again, almost any veggies will work! Bell peppers, snap peas, broccoli, mushrooms, and matchstick carrots always work well.

If you’re feeling more adventurous, you can also use bamboo shoots, cauliflower, baby corn, green beans, asparagus… the sky is the limit!

TIP: If you’re in a particular rush, just throw in a bag of frozen stir-fry veggies! Something is better than nothing, right?

Homemade Stir-Fry Sauce Variations

With this basic recipe, the sky is the limit!

  • Sweet sauce: or a sweeter, teriyaki-like sauce, sub in some pineapple juice for the chicken broth. Add pineapple chunks too!
  • Ginger-garlic flavor: use a tablespoon of fresh ginger and some fresh garlic for a stronger flavor.
  • Sesame stir-fry: add a dash of sesame oil for a nutty flavor. It’s strong, so be careful!
Kids love stir-fry!

… what do you love in a stir-fry sauce?
Food- Our go-to stir-fry sauce recipe!! | Super Healthy Kids

Our Go-To Homemade Stir-Fry Sauce Recipe

Ingredients

  • 1/2 cup soy sauce (low sodium)
  • 3/4 cup chicken broth (low sodium)
  • 1/4 cup honey
  • 1/8 cup distilled vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 cup corn starch
Directions
  1. Whisk together the ingredients.
  2. (Cook about 1 pound of desired protein over medium-high heat until no longer raw, then add about 5-6 cups of veggies and cook until crisp-tender.)
  3. Pour sauce over cooked protein and crisp-tender veggies. Simmer over medium-high heat for 5 minutes, until the sauce is thickened.
  4. Serve over brown rice or noodles.
written by
Katrina Nelson

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Comments(1)
Terry Anderson says:

I want to make homemade stirfry sauce but I can not eat ginger or garlic in any form. Can I make sauce w/o these powders? Or would be something else I can substitute?]

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