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The BEST Easy Stir Fry Sauce Recipe

You need just 3 ingredients to make the BEST homemade stir fry sauce recipe. Make tasty takeout style Chinese food at home in your own kitchen!

easy stir fry sauce made with just 3 ingredients

I have been on a several years long journey of exploration into how to make delicious stir fry recipes at home.

The key to the best ever stir fry is in the stir fry sauce.

Don’t get me wrong, I love takeout (like everyone else), but it bugged me to no end that I could not figure out how to make my own stir fry recipes as equally delicious as the sauce that makes takeout so addictive.

I had all but given up when a year ago at Christmas, a family member made us authentic stir fry and I was OBSESSED.

cornstarch, soy sauce, and sesame oil

This stir fry sauce recipe was born out of years of searching for something delicious.

I had tried endless store bought teriyaki sauces and stir fry sauces, none of which ever tasted good enough.

Every time I would be excited to find another one to try, only to wish I had just ordered takeout instead.

Store bought sauces were always missing that extra punch of flavor.

I knew there had to be a way to make a simple and easy stir fry sauce recipe that 1) wasn’t time consuming and 2) didn’t require any crazy out there ingredients.

I wanted a recipe that was foolproof, and easy enough to make frequently.

Here is the recipe that I finally came up with, after much trial and error.

Veggie stir fry recipe – with homemade stir fry sauce.

Ingredients to make homemade stir fry sauce:

  1. Soy Sauce
  2. Sesame Oil
  3. Cornstarch (to thicken)

THAT IS IT. Life. Freaking. Changing.

(Ingredients and amounts are at the bottom of this post in a handy printable recipe card!)

I have one recommendation, and that is to always use this in conjunction with fresh garlic and fresh ginger.

Do not skip this.

These are not a part of the sauce, but they are part of the stir fry you will make.

I have found this to be the best way to bring out all of those flavors and I highly recommend doing this.

If you skip this step and tell me that the recipe is bland, it is because you did not add the garlic and ginger!

Otherwise, the possibilities are endless! Any veggie or protein, you name it.

Just add what sounds good, throw in fresh ginger and garlic, then pour in this sauce and you’re golden.

stir fry noodles with homemade stir fry sauce

Proteins that would work with this sauce:

  • chicken
  • beef
  • tofu
  • chickpeas

I am a vegetarian, but whether you are a meat eater, a vegan, or a vegetarian, this stir fry sauce is adaptable to fit your needs!

Stir fry vegetables recipe – with homemade stir fry sauce.

How do you thicken stir fry sauce?

Cornstarch acts as an easy thickener in this stir fry sauce recipe.

It is is a great way to thicken sauces when you want a quick recipe.

There is no need to cook out a raw flour flavor like you would when cooking with a roux.

I have tested this easy stir fry sauce time and time again and it is always incredibly delicious.

The best part is that you can make it in 60 seconds!

Just add your soy sauce, sesame oil, and cornstarch to a mason jar and shake to combine.

I’m a rather impatient cook, and the easier the better when I am trying to get dinner on the table in a hurry!

I love that I can make this sauce so very quickly and throw it in the skillet.

the easiest stir fry sauce recipe

You just can’t beat adding 3 ingredients to a jar, shaking it, and pouring it in.

I mean, it’s almost TOO easy.

The possibilities are endless.

Stir fry sauce reviews

Here are just some of the reviews raving about this recipe.

If you don’t believe me, just scroll past the recipe at the bottom to read more reviews!

From Denise: “I usually do not leave comments on anything but after trying numerous homemade recipes and store bought sauces I have to say this one was the best.

I was very surprised since it was almost too easy. I did add a little honey. Thank you so much. My search is over.”

From Laylay: “I love to cook and have been focusing on finding healthy recipes to feed my whole family, from the toddler, to the tween, to the husband.

I wanted to make a stir fry with veggies and chicken breast, but I needed a good sauce.

I tried this and was amazed by how simple and delicious it was – the whole family approved, which is a miracle.

I’m guilty of not leaving feedback when I try a recipe online, but this one was so easy to make (I actually had all the ingredients on hand) and so spot on – not too salty or overpowering like some sauces I have tried in the past.

I am saving this recipe and I will use it in so many different ways in the future. Thank you for sharing!”

From Michael: “This is a bachelor’s dream. I got on google and searched for “a simple stir fry sauce” and this was one of the choices. I love stir fries and this is perfect.”

What are the best vegetables to put in stir fry? 

There are so many choices that I wrote a post just dedicated to this topic!

You can read it here: What are the best vegetables to put in stir fry? 

More stir Fry Recipes

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

how to make stir fry taste delicious with a 3 ingredient sauce

Best Stir Fry Sauce Recipe:

Yield: around 1/2 cup

Stir Fry Sauce Recipe

Stir Fry Sauce Recipe

Easy and delicious 3 ingredient homemade stir fry sauce recipe. You have to try this!

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes

Ingredients

  • 1/3 cup + 2 tablespoons gluten free reduced sodium soy sauce (or tamari)
  • 1/4 cup sesame oil
  • 1 tablespoon cornstarch

Instructions

  1. Add all ingredients to a mason jar. Screw on the lid and shake to combine
  2. 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. 
  3. Once your stir fry is mostly cooked, add sauce and heat an additional 3 - 5 minutes, or until sauce thickens. Serve immediately

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 88 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 292mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 0g
© Joy Shull
Cuisine: sauce / Category: Dinner
Did you make this recipe? Be sure to leave a star rating below!

Reader Interactions

Comments

    • It depends on what types of ingredients you are using. When I make a recipe, it usually serves 4 – 6 and uses just one batch of this sauce. A little goes a long way!

      Reply

  2. I usually do not leave comments on anything but after trying numerous homemade recipes and store bought sauces I have to say this one was the best. I was very surprised since it was almost too easy. I did add a little honey. Thank you so much. My search is over. Denise

    Reply

  3. So so so delicious! At first I was a little taken aback because it is not as sweet as I’m used to from all of the bottled types of sauce I’ve tried, but after a couple of bites my tastebuds adjusted and I’m in love with this sauce! As another commenter suggested, I might try a dollop of honey in the next batch, but maybe not because it’s still so yummy without it! Thanks so much for this, Joy!

    Reply

  4. new to all of this stir fry cooking and probably asking a dumb question. when you say 1/3 cup + 3 tablespoons . 1/3 cup is 5.33 tablespoons so are you saying 8.33 tablespoons or am i completely off course..

    Reply

    • You are right! I just write it out as 1/3 cup plus 2 tablespoons as it is easier to measure that way! I just add both 1/3 cup and two tablespoons.

      Reply

    • Unfortunately, sesame oil is very important to the taste of the recipe, so I am not sure. If anyone has tried it without sesame oil comment here!

      Reply

  6. I love to cook and have been focusing on finding healthy recipes to feed my whole family, from the toddler, to the tween, to the husband. I wanted to make a stir fry with veggies and chicken breast, but I needed a good sauce. I tried this and was amazed by how simple and delicious it was – the whole family approved, which is a miracle. I’m guilty of not leaving feedback when I try a recipe online, but this one was so easy to make (I actually had all the ingredients on hand) and so spot on – not too salty or overpowering like some sauces I have tried in the past. I am saving this recipe and I will use it in so many different ways in the future. Thank you for sharing!

    Reply

  7. This really, truly is the best and easiest stir fry sauce I’ve ever tried. I followed the recipe, but I did not have fresh ginger or fresh garlic, so I had to use the pastes of both that I had on hand. Still delicious, and I’ll never have to buy over priced stir fry sauce again. Thank you!!!

    Reply

  9. I made this tonight but went way wrong.

    So I used the ingredients listed and – being from the UK – changed the cups to ML measurements.

    But the whole thing was horribly salty due to the soy sauce?

    What I have I done wrong?

    Reply

    • I’m sorry it didn’t work out! It could be a conversion issue. Another thought is if you used too much sauce to stir fry ratio. This is a very strong concentrated sauce, and a little bit goes a long way.

      Reply

    • It’s going to depend on what ingredients you are using. I typically use at least 1/4 cup each, but you may use less. I would say at least 1/8 cup each minimum.

      Reply

  12. So I am wanting to add 1 1/2 pound of jumbo shrimp, do I marinate sauce in shrimp and add to vegies. Or stir fry vegies first then add shrimp ?
    Making for dinner tonight

    Reply

    • I would cook the veggies first, add the shrimp and cook, then add the sauce for 3 – 5 minutes to thicken at the end. Just don’t cook the veggies too long at first so that they don’t get mushy.

      Reply

  16. Hello! Made this recipe and it was delicious! We thank you and appreciate it very much 🙂 we enjoyed it! 😀
    Would you please let us know the ratio when using meat? I read somewhere online that said usually for salt/seasoning to meat ratio, it’s 1 tablespoon per pound of meat. Would you recommend this same ratio or just eyeball the amount of sauce to use according to the amount of meat? Thank you so much again, your efforts and hard work have not gone unnoticed:)

    Reply

    • Hi Marie,

      I am so glad you enjoyed the recipe! I do not eat meat, so unfortunately I can’t give you an exact guide. It is going to vary based on the type and saltiness of the meat. I would just eyeball it and add a little bit, then keep adding until desired taste/thickness is achieved!

      Reply

  19. This recipe is lifesaver! Regarding the use of flour instead of cornstarch, I mixed a tablespoon of flour in about 1 tablespoon of water prior to adding the soy sauce and sesame oil and it seemed to thicken reasonably well. I also added a few squirts of honey and it was delicious!

    Reply

  21. I’m making this for company tonight with “Polish” sausages. I hope that’s a good flavour combo – also various fresh veggies and jasmine rice. I do hope it’s good. I’ve not made it before.

    Reply

  22. Ohhh yummy. Had veg stir fry – no sauce. Found this recipe & happened to have all the ingredients. Just eyeballed amounts – toasted sesame oil, fresh ginger & garlic added to sauce before cooking . Made in mins while veg cooking & ohhh yummy. Thank you so much

    Reply

  23. I put in a splash of sweet soy sauce , after the measure . was yummy> I added the Garlic and the Ginger to the sauce mix and it worked out ok. Was at high heat when it hit the pan 😉

    Reply

  24. This is essentially what I do anyway, but I add these ingredients individually to the existing sesame oil in the stir-fry when the veggies are done. Mixing in the side seems like a better plan!
    It seemed very salty to my husband & I. And we like salt but it was too strong. It may be the brand I used; next time I’ll half the soy sauce and substitute broth for the ither half. Or use low sodium soy. I taught myself to stir-fry watching a chef at a lunch buffet create options as people ordered their ingredients. It took mere minutes with so many variations. Who wouldn’t want to do this for dinner on a weeknight?

    Reply

    • You could definitely use arrowroot powder! Just look up conversion charts from cornstarch, but I would think it would be a pretty close ratio.

      Reply

  26. I made this with about 1/2 the sesame oil because it’s so strong. Also instead of corn starch I used a tsp of this Mandarin Ginger dry rub. It was fantastic! Thank you!

    Reply

  29. This is a bachelor’s dream. I got on google and searched for “a simple stir fry sauce” and this was one of the choices. I love stir fries and this is perfect. You did not say anything about the amounts of chicken and vegetables or using oil to stir fry the vegetables, so I assumed you would use oil to cook the veggies so I used a tablespoon of ‘canola oil and added the garlic and ginger to the cooking oil and everything turned out well

    Reply

    • I typically use at least 1/4 cup of each. Every recipe varies, and it will depend on how many veggies you use. I would say 1/4 cup minced of each is a good starting place. Sometimes I will add more garlic, as I love it!

      Reply

  32. My husband made the sauce ahead and put it in the fridge. I just shook it up before pouring it on. No problem. I think you could even make it further in advance or to have on hand. if you make stir fry a lot. It worked really well with some cut up chicken and frozen stir fry vegetables. I cooked the chicken in sesame oil and dashed on powdered garlic and powdered ginger while cooking. I don’t keep fresh ginger or garlic on hand. It was still pretty good. Added the vegetables and then poured the sauce on to finish heating through. I would add the sauce at the same time as the frozen vegetables next time. This is a lot better than the packets or jars of pre-made sauce. Make sure you cook it long enough to thicken and coat everything and stir well before serving. Otherwise the second helping is a lot saltier than the first.

    Reply

  33. Yeah! I finally found a good stir fry sauce! Tastes excellent! I’m saving this recipe for every time! Thank you! I recommend this any day!

    Reply

  34. Love this! . . . Entertaining my latest obsession of zoodles and squoodles, I used Bragg’s Aminos for soy sauce, drained the oil from the top of my peanut butter (because I did not have sesame oil on hand), used arrow root for a corn starch substitute and added a squirt of sriracha. Yummykins

    Reply

  35. Sounds delicious! And boy how simple . I saw where someone asked if they could use flour instead of cornstarch. And u said not a good idea . Well I have some corn Mill. Would that be ok to use?

    Reply

    • Hi Cody,

      The recipe has not been tested with anything but cornstarch, so I cannot recommend substitutions unfortunately. Cornstarch is pretty unique, so I recommend not trying to sub it for another thickener. Hope you enjoy the recipe!

      Reply

  36. If I don’t use all of the sauce for a small batch of stir fry, how long can I keep it in the refrigerator?

    Reply

      • I would think you could leave it indefinitely, just like soy sauce. The sesame oil might thicken a bit chilled, and it won’t hurt the corn starch at all. Don’t add the garlic or ginger until ready to use.

        Reply

  41. Hi Joy,
    I can’t see the amounts to use for the stir fry sauce, one of your replies says to look at the bottom of the post. I have looked several times and I still can’t see it.

    Reply

    • Hi Debby,

      The recipe card with instructions is right above the comment section 🙂 It also has a print button should you want to print the recipe. Enjoy!

      Reply

  43. You had mentioned that you had searched all kinds of soy sauces and stuff for the perfect stir fry. Is there a particular brand of soy sauce or sesame oil that you use for this recipe?

    Reply

    • Hi Amy,

      I meant that I had tried all kinds of premade stir fry sauces, often marketed as “teriyaki sauce” or “garlic stir fry sauce.” Any brand of soy sauce or sesame oil will work, it’s just the already made sauces that are not as good. Hope that helps!

      Reply

    • I haven’t personally, but I think you could leave it in the fridge and add it once you’re cooking the stir fry. I usually just throw it together right before it goes in the pan.

      Reply

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