BEST Stir Fry Sauce

Combine the Ingredients: In a jar or bowl, combine the chicken or vegetable broth, soy sauce, honey, sesame oil, minced ginger, garlic, and cornstarch. If you want a spicy sauce, add a pinch of crushed red pepper flakes, a splash of sriracha, or a tablespoon of sweet chili sauce. Whisk the mixture until it’s fully combined and smooth.

Use Immediately or Store: You can use the stir fry sauce immediately or store it in an airtight container in the refrigerator for up to one week. The cornstarch may settle, so give it a good shake before using.

To Use for Stir Fry: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add 1 pound of your protein (such as cubed chicken, sliced beef, shrimp, tofu, or chickpeas) and cook until browned and almost cooked through. Transfer the cooked protein to a clean plate and set aside. Add 1 more tablespoon of oil to the pan and 6 cups of chopped vegetables (such as broccoli, snow peas, carrots, bell peppers, zucchini, or asparagus). Stir fry until crisp-tender. Return the cooked protein to the pan, then pour in 1 cup of the prepared stir fry sauce (this full recipe). Stir and cook for 2 to 3 minutes, until the sauce thickens and coats the ingredients. Serve over cooked rice and enjoy!