This might not be the prettiest picture, but I am pretty sure it won’t matter once you make this sauce and use it on your own stir fry.
It is easy to customize too – I used less ginger and garlic than the original recipe and you can add crushed red pepper flakes, sriracha – or whatever heat you prefer if you like a little kick. Enjoy.
Prep Time: 10 minutesMakes 1 cup
Recipe adapted from kristineskitchenblog.com
Click here to print recipe
½ cup low sodium chicken broth or vegetable broth
1/3 cup low sodium soy sauce
2 TBSP honey
2 tsp sesame oil
1 TBSP minced ginger (use two if like a stronger ginger taste)
1-3 cloves of garlic minced (I used 1)
1 TBSP cornstarch
Combine all ingredients in a jar or bowl. Whisk or shake until fully combined.
Use immediately or store in an airtight contain in the refrigerator for up to one week.
To use Stir Fry Sauce to make a stir fry: Heat 1 TBSP of oil in a large skillet or wok. Add 1 lb. of protein (cubed chicken, seafood, beef, tofu, pork) and cook until browned or almost cooked through (cooked about 75% of the way). Transfer protein to a clean plate. Add one more TBSP of oil and 6 cups of your favorite chopped vegetables. (I like to use broccoli, snow peas, carrots, mushrooms, peppers – pick your favorites). Stir fry until crisp tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this is the whole jar) and cook for 2-3 minutes until the sauce has thickened, stirring evenly to distribute the sauce. Serve over cooked rice.