stir fry sauce

Skip the take-out and make this Healthy Chicken Stir Fry recipe right at home! In under 30 minutes, you&#x27;ll have a flavorful dinner packed full of veggies.

Healthy Chicken Stir Fry

soy sauce, tamari, or coconut aminos

lemon juice

honey

sesame oil

rice wine vinegar

red pepper flakes,

chicken breasts,

garlic,

carrots,

red bell pepper, julienned

yellow bell pepper, julienned

snow peas, sliced into 1” pieces

button mushrooms, sliced thinly

broccoli,

avocado oil

cornstarch or arrowroot powder

green onions and toasted sesame seeds,

In a medium-sized bowl, whisk together the soy...

In a medium-sized bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add in the chicken, and then toss to coat. Let marinate in the fridge while you chop your veggies.

When you have all your veggies ready to...

When you have all your veggies ready to go, heat a large wok over high heat. Add one tablespoon of the olive oil.

Drain the chicken from the marinade, reserving the...

Drain the chicken from the marinade, reserving the marinade and placing it back in the fridge. Add the chicken to the wok and cook until the chicken is cooked through, about five minutes. Remove the chicken to a plate.

Pour the remaining olive oil into the wok,...

Pour the remaining olive oil into the wok, and then add in the garlic. Cook for a minute, or until fragrant. Add in the carrots, bell peppers, snow peas, and mushrooms. Cook until bright in color and just crisp-cooked, about three minutes.

Add in the broccoli and cooked chicken. Reduce...

Add in the broccoli and cooked chicken. Reduce heat to medium-low.

Whisk the cornstarch into the reserved marinade, and...

Whisk the cornstarch into the reserved marinade, and then pour into the wok. Bring to a simmer and cook until thick, about five minutes. Serve on top of rice or noodles, topped with green onions and toasted sesame seeds, and additional soy sauce, tamari, or coconut aminos, if desired.

AMAZING Authentic Szechuan Sauce! Use as an easy delicious stir-fry sauce or flavorful marinade - preservative-free, msg free, gluten-free adaptable, vegan and full of amazing flavor! Can be made in 5 minutes! Keeps for 10 days in the fridge!

Szechuan Sauce

½ -1 teaspoon Szechuan Peppercorns (or sub black peppercorns)

soy sauce

tablespoons honey (or sub maple syrup, coconut sugar, brown sugar or sugar alternative)

tablespoon rice wine vinegar (or black vinegar)

Chinese cooking wine (shaoxing)

garlic cloves, finely minced (use a garlic press)

ginger,

garlic chili paste (like sambal

Chinese Five Spice

corn starch,

Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.

Place all ingredients in a medium bowl or small jar and whisk until well combined.

If using as a stir-fry sauce, and you would like to thicken it, whisk in 2 teaspoons cornstarch.

If using as a marinade, forgo the cornstarch and make sure to season what you are marinating ( chicken, tofu, beef) with salt. The marinade alone will probably not be salty enough.

If making a stir-fry, try adding a few dry  Chinese or Arbol chilies (5-10) to the stir-fry, right before adding the Szechuan Sauce. Do not eat the chilis. 😉

This szechuan sauce has just the perfect balance, plus the addition of szechuan peppercorns was a nice touch. I've made it both ways- with and without the peppercorns, and both turned out good.

Love the flavor of this sauce. Perfect for quick stir-fry with out all the add preservatives. Simple yet full of flavor.

I have ground Szechuan pepper. How should I substitute it? it doesn't seem to have much flavour if I just put some on my tongue

My young adult daughter flipped when I made this sauce  with noodles for her.

I freakin' LOVE this. Use it to marinade chicken and in quick stir-frys.

Made as stated, adding the cornstarch.  Bought the Szechuan peppercorns ( ordered on line) and I'm never using store bought again. Fantastic!

Hands-down, the best stir-fry sauce I've ever made. Everyone raved.

Hands-down the best szechuan sauce I've ever made. Bought the szechuan peppercorns on amazon like you said and this was EPIC!

Loved this!  Made it with black peppercorns because I couldn't find szechuan peppercorns.  I'm ording some tonight.  Can't wait to try it again with the szechuan.

Hi I need a information what is the exact difference between schezwan sauce and schezwan chutney, can you please tell me

I lived in New York City in the late 1980's and I had unforgettable memories of the delicious Szechuan Broccoli in Garlic Sauce that one could find all over the city at that time.  For decades, I searched cookbooks and then all over the internet to find a good Szechuan sauce recipe -- and have not liked a single one -- until yours.  Your recipe is absolutely WONDERFUL and has filled a huge gap in my repertoire.  I can't thank you enough for developing it and sharing it.   This sauce is so superb that I made it two nights in a row.  I'm just thrilled and grateful for this recipe.  It has become a permanent member of my top favorite recipes of all time.  Thank you!

I made this today in preparation for tonight’s dinner and it is very good! Thank for posting this recipe, I’ll definitely be using it again. As soon as I tried it, I shared The recipe link with my Dad &amp; friend to try. Thank you!

Hey, I just tried your recipe, with balsamic vinegar and a mix of szechuan and madagascar wild pepper. It was amazing with gyozas. Thanks a lot !

Loved it, very authentic taste even though I had to make a couple of substitutions and omitted the wine.A wonderful meal for was created for valentines day, my wife also enjoyed it very much. Thankyou

I review a lot of recipes/ products and hardly ever give a 5-star rating.  This recipe deserves it!  I changed the recipe slightly because I didn't have 5-spice powder on hand (now on the list for the next Penzeys run), so what I did was warm the mixture a bit, added a dash of cinnamon and a pinch of ground cloves, and a star anise.  I allowed it to sit until the mixture cooled then used about a third of the sauce for a stir fry.  I let the star anise remain in the mixture, in the refrigerator, until I used the rest of it.  Oh, I also subbed dry sherry for the rice wine/ mirin.  This is a great sauce to have on hand for quick dinners, and my husband and I do love stir fry dishes.  THANK YOU!!

Haven’t used in recipe but just made it and it’s delicious!! Ty !!

Fantastic!  Absolutely perfect in my hotpot.

I made the sauce precisely as directed.  On initial tasting, and after 24 hours in the fridge, the overwhelming impression is Chinese 5-Spice.  I'll try it in cooking, but I'm dubious.

As expected, the Five Spice powder was 'way too prominent in the cooked dish.  Recommend omitting it, or reducing amount to something like 1/8 tsp or a pinch.  We found it under-spiced on the pepper side and added chili flakes.  In sum, not bad, but not authentic.

I've made this sauce to substitute a Szechuan garlic paste from a meal kit and not only did my son tell me it tastes exactly the same, I found it delicious by itself. I tripled the recipe, heated it up and  added the cornstarch to it. That makes it the perfect marinating sauce and the leftovers will be stored in the fridge to be used in another stir fry or to flavour leftover meat for my poke bowls :)

Cook like Chinese restaurants with this easy stir-fry sauce recipe. Choose any combination of meat and vegetables to make consistently great-tasting homemade stir-fries.

Chinese Stir-Fry Sauce

chicken stock ((or vegetable or mushroom stock; 350 milliliters))

Shaoxing wine

brown sugar ((or granulated sugar))

oyster sauce ((or vegetarian or gluten-free oyster sauce))

white pepper

salt

In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.

This simple stir-fry sauce recipe is easy and quick. It&#x27;s my go-to recipe for a weeknight and it pairs well with beef, chicken, or basic stir-fried veggies as pictured above. 

Easy, 3-Ingredient Stir-Fry Sauce

cornstarch

broth ((chicken, veggie,

Measure soy sauce into a large spouted measuring cup and whisk in the corn starch until completely dissolved. Gradually pour in the broth until combined. It&#x27;ll be cloudy, this is normal.

Pour the  sauce to a medium saucepan, turn heat to high and bring to a boil. The sauce is done once it goes from a thin consistency and muddy opaque colour to a glossy, clear caramel colour and thicker consistency.

TO COOK STIR-FRY SAUCE SEPARATELY

Once your stir fry is 90% done (veggies are crisp-tender, meat, if using) is cooked nearly to desired doneness, pour the sauce over everything. The hot food will thicken the sauce in less than a minute. The sauce is done once it goes from a thin consistency and muddy opaque colour to a glossy, clear caramel colour and thicker consistency.

TO COOK THE SAUCE IN THE STIR-FRY

This Stir Fry Sauce uses simple ingredients, and is ready in 10 minutes!

Stir Fry Sauce

garlic (minced)

ginger

chicken stock

water

brown sugar

Combine all ingredients in a jar and shake well to mix.

Store in the fridge for up to 1 week. Shake very well before using.

To make a stir fry, cook meat and vegetables in oil.

Move meat and veggies to the sides of the pan. Pour desired amount of stir fry sauce into the center and allow it to come to simmer and thicken.

Mix well with the meat and vegetables.

To Use Stir-Fry Sauce

Recipe video above. Copycat of restaurant style Chinese Beef with Honey and Black Pepper Sauce. Very fast and easy to make - it&#x27;s on the table in 15 minutes! The sauce is absolutely divine - sticky, sweet, salty and with a subtle burst of heat from the black pepper. 

Beef Stir Fry with Honey and Black Pepper Sauce

tbsp soy sauce ((Note 1))

tbsp honey

tbsp Oyster sauce ((sub Hoisin))

Chinese cooking wine (, Mirin

tsp black pepper

peanut oil ((or vegetable or canola oil))

garlic (, finely minced)

onion (, peeled and sliced)

Mix the Sauce ingredients in a bowl.

Heat the oil in a wok or large heavy based skillet over high heat until it is smoking.

Add the onion and garlic and cook for 1 minute or until the onion becomes translucent. Keep it moving so the garlic doesn't burn.

Add the beef and stir fry for 1 minute until just cooked to your liking, then remove into bowl.

Turn the heat down to medium high, pour in Sauce - it will start simmering very quickly! Let it cook for 1 minute or so until it becomes syrupy - the bubbles will be larger and caramel colour.

Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through - 1 minute at most. Don't overcook the beef - that would be tragic!

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

Making your own stir fry sauce is so easy! This delicious sauce recipe is just 3 ingredients and comes together in seconds. Perfect for making flavorful stir fries at home.

3 Ingredient Stir Fry Sauce Recipe

Add soy sauce, sesame oil, and cornstarch to...

Add soy sauce, sesame oil, and cornstarch to a mason jar. Screw on the lid and shake to combine

Be sure to use this stir fry sauce...

Be sure to use this stir fry sauce with fresh minced garlic and fresh minced ginger in your stir fry (cooked with your vegetables/protein), as stated in the post. This is what will give it the "wow" factor. 

Once your stir fry is mostly cooked, add...

Once your stir fry is mostly cooked, add the stir fry sauce and heat an additional 3 - 5 minutes, or until sauce thickens. This is important, as the corn starch needs a few minutes to thicken up.

READ THIS RECIPE NOTE - this is intended...

READ THIS RECIPE NOTE - this is intended to cover around 8 servings of stir fry, served over UNSALTED rice or noodles. Otherwise it will be too salty. It is a highly concentrated sauce. A little goes a long way! If you are making a small stir fry, start by adding a few tablespoons of sauce at a time until desired saltiness.

https://mediavine-res.cloudinary.com/video/upload/o5jnqird570has6xmsbj.mp4

The BEST homemade stir fry sauce recipe. Goes with everything, so simple to make, and makes at home stir fry recipes taste so delicious!

The Best Stir Fry Sauce

Shrimp Stir Fry is a quick and healthy dish to serve any time of the week. Simple homemade stir fry sauce, juicy shrimp, and so many different vegetables some together in one delicious dish that everyone will love.

Shrimp Stir Fry

lb large shrimp

broccoli

oz baby bella mushrooms (or other variety)

snow peas

green onion

bell peppers

chicken broth (can also use vegetable broth)

tbsp rice vinegar

garlic

tsp chili paste (more if you want spicier)

Peel and de-vein shrimp if needed. Whisk all ingredients for the sauce together and set aside. Chop vegetables and set aside.

Preheat a large cooking pan or a wok over medium heat and add peanut oil.

Saute vegetables, mixing often, until start to soften. Don’t cook vegetables all the way because it will continue to cook after you take it out of the pan and later with sauce.

Take veggies out of the pan and add a little more oil to the pan.

Saute shrimp over medium-high heat until just turns opaque on each side.

Add vegetables back into the pan and stir.

Whisk the sauce again and pour it into the pan. Stir well and cook for a few minutes, just until sauce thickens. 

Stir in green onions and serve right away.

You can serve shrimp stir fry over rice, with noodles, or just on it&#x27;s own.

https://embed.mediavine.com/videos/rkmjwsslbcrubiijh3ei

Shrimp Stir Fry is a quick and healthy dish to serve any time of the week. Simple homemade stir fry sauce, juicy shrimp, and so many different vegetables some together in one delicious dish that everyone will love. This stir fry sauce is a a little sweet and a little spicy and goes perfectly with shrimp, vegetables, or chicken.

The BEST easy Stir Fry Sauce Recipe! Use this simple homemade sauce in your favorite stir fry recipes - chicken, beef, shrimp, or vegetable stir fry. This healthy sauce is made with fresh ginger and garlic; you can make it spicy or not.

The BEST Stir Fry Sauce

chicken broth (or vegetable broth)

red pepper

Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.

Use immediately or store in an airtight container in the refrigerator for up to one week.

To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.

This amazingly easy homemade stir fry sauce flavored with ginger and Chinese five spice is tasty and versatile. Perfect for a throw together weeknight dinner treat.

tsp ginger

garlic powder

½ tsp Chinese five spice

tsp sugar

¼ tsp white pepper

tsp sesame oil

Mix the dry ingredients together in a small bowl until combined.  Add the wet ingredients and stir to combine.

Add to a air tight container, bottle or jar and store in the fridge until ready to use.

This easy Zucchini Mushroom Chicken Stir Fry recipe is bursting with flavor in each and every bite! All you need is one skillet, 20 minutes, and just a handful of pantry ingredients. 

Zucchini Mushroom Chicken Stir Fry

chicken

vegetable oil

ginger ginger

white button mushrooms, (sliced)

zucchini,

gluten-free low-sodium soy sauce

rice vinegar

sugar

sesame seed oil, (for garnish, optional)

sesame seeds, (for garnish)

scallions, (for garnish)

Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.

Heat vegetable oil in a large skillet or a wok over medium-high heat; add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until browned on both sides and cooked through.

Remove chicken from wok or skillet and set aside.

Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant.

Turn up the heat to medium-high and stir in the mushrooms and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently.

In the meantime, in a small mixing bowl whisk together soy sauce, rice vinegar, and sugar.

Stir chicken back into the skillet.

Add in the prepared soy sauce and stir to coat chicken and veggies.

Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.

Remove from heat; sprinkle with sesame oil and sesame seeds.

Garnish with scallions and serve.

This easy stir fry sauce recipe will become your go-to! It's just 6 ingredients and has the best balance of flavors and silky texture.

Easy Stir Fry Sauce (Best Flavor!)

soy sauce (or tamari or coconut aminos)

miso

cornstarch (or arrowroot powder)

Whisk together all ingredients until a smooth sauce forms. Store in a covered container until using, or use immediately.

To add to a stir fry, use with a 4-serving stir fry like Tofu Stir Fry or Cauliflower Stir Fry. It also works with 1 pound protein like chicken, shrimp, or beef. Cook all the vegetables, then turn off the heat and add the sauce, stirring until it thickens.

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